Millions of tons of organic waste are produced annually, but no proper disposal method is practiced that minimizes organic waste in an environmentally friendly manner. Such waste has harmful effects on human health and the environment. Organic wastes can be utilized to synthesize industrial products like citric acid. A number of microorganisms have been used in fermentation studies of citric acid. The genus Aspergillus is reported as being a prominent species in the production of a variety of enzymes and organic acids. Exploring more productive strains and valorization of biomass are the most crucial steps in promoting economically viable and useful industrial products such as citric acid, etc. Thus, the present work aimed to assess the potential of locally isolated A. tubingensis for the first time and A.niger for citric acid production. Segregated kitchen waste, crude molasses, and sucrose were used as substrates. Additionally, the effects of pH, carbon, nitrogen, and methanol were also monitored. The findings indicated that the highest yield, i.e., 16.14+0.03g/l, was produced by the A. tubingensisin fermentation media containing sucrose, 1.0% ammonium nitrate (AN), and 2.0% methanol, while 15.97+0.01g/l was produced by the A.nigerin fermentation media containing sucrose, 1.0% ammonium nitrate (AN), and 1.0 % methanol. The addition of methanol in the Aspergillus tubingens is fermentation media produced higher yields of citric acid. The findings demonstrated that A. tubingensis is a potential contender for the production of citric acid. Furthermore, kitchen waste could be a sustainable and cost-effective substrate for citric acid production and can be managed in an eco-friendly way.
[1] Zhao, J., Madni, G. R., & Anwar, M. A. (2022). Exploring rural inhabitants’ perceptions towards food wastage during COVID-19 lockdowns: Implications for food security in Pakistan. Plos one,17(3), e0264534.
https://doi.org/10.1371/journal.pone.0264534
[2] Berovic, M., &Legisa, M. (2007). Citric acid production. Biotechnology annual review,13, 303-343.
https://doi.org/10.1016/S1387-2656(07)13011-8
[3] Soccol, C. R., Vandenberghe, L. P., Rodrigues, C., &Pandey, A. (2006). New perspectives for citric acid production and application. Food Technology and Biotechnology,44(2), 141-149.
https://hrcak.srce.hr/109832
[4] Ruijter, G. J. G., Kubicek, C. P., &Visser, J. (2002). Production of organic acids by fungi. Industrial Applications, 213-230.
https://doi.org/10.1007/978-3-662-10378-4_10
[5] Perwitasari, U., Agustina, N. T., Pangestu, R., Amanah, S., Saputra, H., Andriani, A., &Habibi, M. S. (2021). Cacao pod husk for citric acid production under solid state fermentation using response surface method. Biomass Conversion and Biorefinery, 1-9.
https://doi.org/10.1007/s13399-021-01690-9
[6] Yin, X., Shin, H. D., Li, J., Du, G., Liu, L., & Chen, J. (2017). P gas, a low-pH-induced promoter, as a tool for dynamic control of gene expression for metabolic engineering of Aspergillusniger. Applied and Environmental Microbiology,83(6), e03222-16.
https://doi.org/10.1128/AEM.03222-16
[7] Yu, B., Zhang, X., Sun, W., Xi, X., Zhao, N., Huang, Z., & Ying, H. (2018). Continuous citric acid production in repeated-fed batch fermentation by Aspergillusniger immobilized on a new porous foam. Journal of biotechnology,276, 1-9.
http://dx.doi.org/10.1016/j. jbiotec.2018.03.015
[8] Ozdal, M., &Kurbanoglu, E. B. (2019). Citric acid production by Aspergillusniger from agro-industrial by-products: Molasses and chicken feather peptone. Waste and Biomass Valorization,10, 631-640.
https://doi.org/10.1007/s12649-018-0240-y
[9] Rehman, K. U., Hollah, C., Wiesotzki, K., Rehman, R. U., Rehman, A. U., Zhang, J., ... &Aganovic, K. (2023). Black soldier fly, Hermetiaillucens as a potential innovative and environmentally friendly tool for organic waste management: A mini-review. Waste Management & Research,41(1), 81-97.
https://doi.org/10.1177/0734242X221105441
[10] Kuforiji, O., Kuboye, A. O., &Odunfa, S. A. (2010). Orange and pineapple wastes as potential substrates for citric acid production. International Journal of Plant Biology,1(1), e4.
https://doi.org/10.4081/pb.2010.e4
[11] Adeoye, A. O., Lateef, A., & Gueguim-Kana, E. B. (2015). Optimization of citric acid production using a mutant strain of Aspergillusniger on cassava peel substrate. Biocatalysis and Agricultural Biotechnology,4(4), 568-574.
https://doi.org/10.1016/j.bcab.2015.08.004
[12] Behera, B. C., Mishra, R., &Mohapatra, S. (2021). Microbial citric acid: Production, properties, application, and future perspectives. Food Frontiers,2(1), 62-76.
https://doi.org/10.1002/fft2.66
[13] Bellaouchi, R., Hasnaoui, I., Idrissi Yahyaoui, M., Bentouhami, N., Hasnaoui, A., Taibi, M., & Asehraou, A. (2024). Improving dietary citric acid production by the wild‐type Aspergillusniger ASP26 strain isolated from date by‐product. Food Science & Nutrition,12(6), 4248-4258.
https://doi.org/10.1002/fsn3.4084
[14] Reena, R., Sindhu, R., Balakumaran, P. A., Pandey, A., Awasthi, M. K., &Binod, P. (2022). Insight into citric acid: A versatile organic acid. Fuel,327, 125181.
https://doi.org/10.1016/j.fuel.2022.125181
[15] Ghanbartabar, S. A., Najafpour, G. D., &Mohammadi, M. (2016). Comparative studies on citric acid production from cheese why by submerged and immobilized Aspergillusniger. Pakistan Journal of Biotechnology,13(2), 79-85.
https://nja.pastic.gov.pk/PJBT/index.php/PJBT/article/download/1655/1628
[16] Karthikeyan, A., &Sivakumar, N. (2010). Citric acid production by Koji fermentation using banana peel as a novel substrate.Bioresource Technology,101(14), 5552-5556.
https://doi.org/10.1016/j.biortech.2010.02.063
[17] Lotfy, W. A., Ghanem, K. M., & El-Helow, E. R. (2007). Citric acid production by a novel Aspergillusniger isolate: I. Mutagenesis and cost reduction studies. Bioresource Technology,98(18), 3464-3469.
https://doi.org/10.1016/j.biortech.2006.11.007
[18] Mishra, M., Shukla, S., Mishra, A., Zohra, F., Singh, S., Kushwaha, A., &Upadhyay, N. (2023). Biotechnological interventions in the valorization of the organic waste. InBio-based materials and waste for energy generation and resource management(pp. 357-385). Elsevier.
https://doi.org/10.1016/B978-0-323-91149-8.00002-8
[19] Silva, P. B., Duarte, C. R., & Barrozo, M. A. S. (2019). A novel system for drying of agro-industrial acerola (Malpighiaemarginata DC) waste for use as bioactive compound source. Innovative Food Science & Emerging Technologies,52, 350-357.
https://doi.org/10.1016/j.ifset.2019.01.018
[20] Konkol, I., Świerczek, L., & Cenian, A. (2018). Biogas production from bakery wastes–dynamics, retention time and biogas potential. Journal of Research and Applications in Agricultural Engineering,63(1).
https://yadda.icm.edu.pl/baztech/element/bwmeta1
[21] Pour, F. H., & Makkawi, Y. T. (2021). A review of post-consumption food waste management and its potentials for biofuel production. Energy Reports,7, 7759-7784.
https://doi.org/10.1016/j.egyr.2021.10.119
[22] Suriapparao, D.V. & Vinu, R., (2021). Biomass waste conversion into value-added products via microwave-assisted Co-Pyrolysis platform. Renewable Energy 170, 400-409.
https://doi.org/10.1016/j.renene.2021.02.010
[23] Van Fan, Y., Lee, C.T., Klemeš, J.J., Chua, L.S., Sarmidi, M.R. & Leow, C.W., (2018) Evaluation of Effective Microorganisms on home scale organic waste composting. Journal of Environmental Management 216, 41-48.
https://doi.org/10.1016/j.jenvman.2017.04.019
[24] Ayeni, A., Daramola, M. O., Taiwo, O., Olanrewaju, O. I., Oyekunle, D. T., Sekoai, P. T., & Elehinafe, F. B. (2019). Production of citric acid from the fermentation of pineapple waste by Aspergillusniger. The Open Chemical Engineering Journal,13(1).
https://doi.org/10.2174/1874123101913010088
[25] Siagian, A. A., Manurung, A., & Martgrita, M. M. (2023, May). Scale-up of citric acid production by utilizing rice husk waste and purification using ion exchange chromatography. InIOP Conference Series: Earth and Environmental Science (Vol. 1187, No. 1, p. 012008). IOP Publishing.
https://doi.org/10.1088/1755-1315/1187/1/012008
[26] Chysirichote, T.(2020). Valorization of banana peel for citric acid production under solid state fermentation with Aspergillusniger. Chemical and Biochemical Engineering Quarterly, 34(1), 49-57.
https://doi.org/10.15255/CABEQ.2019.1740
[27] .Ajala, A. S., Adeoye, A. O., Olaniyan, S. A., & Fasonyin, O. T. (2020). A study on effect of fermentation conditions on citric acid production from cassava peels. Scientific African,8, e00396.
https://doi.org/10.1016/j.sciaf.2020.e00396
[28] Roukas, T., & Kotzekidou, P. (2020). Pomegranate peel waste: a new substrate for citric acid production by Aspergillusniger in solid-state fermentation under non-aseptic conditions. Environmental Science and Pollution Research,27(12), 13105-13113.
https://doi.org/10.1007/s11356-020-07928-9
[29] Kumar, P. G., Paul, S. K., Khobragade, C. B., Bania, B. K., &Sengupta, D. K. (2020). Requirements of mixed tangerine (Citrus tangerine) and pineapple (Ananascomosus) powdered peel wastes fermentation for citric acid production. Agricultural Engineering International: CIGR Journal,22(2), 194-207.
http://orcid.org/0000-0001-9475-0627
[30] Yadav, P., Chauhan, A. K., Singh, R. B., Khan, S., &Halabi, G. (2022). Organic acids: microbial sources, production, and applications. In Functional foods and nutraceuticals in metabolic and non-communicable diseases(pp. 325-337). Academic Press.
https://doi.org/10.1016/B978-0-12-819815-5.00053-7
[31] Campanhol, B. S., Silveira, G. C., Castro, M. C., Ceccato-Antonini, S. R., &Bastos, R. G. (2019). Effect of the nutrient solution in the microbial production of citric acid from sugarcane bagasse and vinasse. Biocatalysis and Agricultural Biotechnology,19, 101147.
https://doi.org/10.1016/j.bcab.2019.101147
[32] Vidya, P., Annapoorani, A. M., & Jalalugeen, H. (2018). Optimization and utilisation of various fruit peel as substrate for citric acid production by Aspergillusniger isolated from orange and carrot. Pharma Innovation J,7(6), 141-146.
https://www.researchgate.net/profile/Padmanabhan-Vidya/publication/332718238
[33] Adeoye, A. O., &Lateef, A. (2022). Improving the yield of citric acid through valorization of cashew apple juice by Aspergillusniger: mutation, nanoparticles supplementation and Taguchi technique. Waste and Biomass Valorization,13(4), 2195-2206.
https://doi.org/10.1007/s12649-021-01646-0
[34] Chergui, D., Akretche-Kelfat, S., Lamoudi, L., Al-Rshaidat, M., Boudjelal, F., & Ait-Amar, H. (2021). Optimization of citric acid production by Aspergillusniger using two downgraded Algerian date varieties. Saudi Journal of Biological Sciences,28(12), 7134-7141.
https://doi.org/10.1016/j.sjbs.2021.08.013
[35] Ahmad, A., Moin, S. F., Liaqat, I., Saleem, S., Muhammad, F., Mujahid, T., &Zafar, U. (2023). Isolation, solubilization of inorganic phosphate, and production of organic acids by individual and co-inoculated microorganisms. Geomicrobiology Journal,40(1), 111-121.
https://doi.org/10.1080/01490451.2022.2124329
[36] Rao, P. R., & Reddy, M. K. (2013). Production of citric acid by Aspergillusniger using oat bran as substrate. International Journal of Chemistry and Chemical Engineering,3(3), 181-190.
https://www.academia.edu/download/111498960
[37] APHA (2017). Standard Methods for the Examination of Water and Wastewater. 23rd Edition Washington DC: American Public Health Association.
https://srjcstaff.santarosa.edu/~oraola/Assets/APHA_SM_20.pdf
[38] AOAC (2019).Official Methods of Analysis of the Association of Official Analytical Chemists: Official Methods of Analysis of AOAC International. 21st Edition, AOAC, Washington DC.
https://www.aoac.org/official-methods-of-analysis/
[39] Dutta, D., Rautela, R., Gujjala, L. K. S., Kundu, D., Sharma, P., Tembhare, M., & Kumar, S. (2023). A review on recovery processes of metals from E-waste: A green perspective. Science of the Total Environment,859, 160391.
https://doi.org/10.1016/j.scitotenv.2022.160391
[40] Sawant, O., Mahale, S., Ramchandran, V., Nagaraj, G., &Bankar, A. (2018). Fungal citric acid production using waste materials: a mini-review.The Journal of Microbiology, Biotechnology and FoodSciences,8(2),821.
https://doi.org/10.15414/jmbfs.2018.8.2.821-828
[41] Zafar, M., Bano, H. S., & Anwar, Z. (2021). Orange Peels Valorization For Citric Acid Production Through Single And Co-Culture Fermentation. Jordan Journal of Biological Sciences,14(2).
https://jjbs.hu.edu.jo/files/vol14/n2/Paper%20Number%209.pdf
[42] Gasmalla, M. A. A., Yang RuiJin, Y. R., Nikoo, M., & Man Su, M. S. (2012). Production of ethanol from Sudanese sugar cane molasses and evaluation of its quality.
http://dx.doi.org/10.4172/2157-7110.1000163
[43] Osunkoya, O. A., &Okwudinka, N. J. (2011). Utilization of sugar refinery waste (molasses) for ethanol production using Saccharomyces cervicae. American journal of scientific and industrial research,2(4), 694-706.
[44] Munshi, M. K., Hossain, F., Huque, R., Rahman, M. M., Khatun, A., Islam, M., & Khalil, M. I. (2013). Effect of biomass and sugar in citric acid production by Aspergillusniger using molasses and jackfruit as substrates. The American Journal of Food and Nutrition,1(1), 1-6.
https://www.academia.edu/download/72977693
[45] Aritonang, A. Y. A., Julianti, E., &Sinaga, H. (2021, June). The production of citric-acid from Bilimbi (Averrhoabilimbi) fruits through the fermentation process using Aspergillusniger. InIOP Conference Series: Earth and Environmental Science(Vol. 782, No. 3, p. 032100). IOP Publishing.
https://doi.org/10.1088/1755-1315/782/3/032100
[46] Sarkar, D., & Das, K. (2017). Optimization of citric acid production from aspergillusniger using pineapple waste as feedstock in submerged fermentation. World Journal of Pharmaceutical Research,6(17), 810-818.
https://doi.org/10.20959/wjpr201717-10389
[47] Satheeshkumar, S., Sivagurunathan, P., Muthulakshmi, K., & Uma, C. (2019). Utilization of fruit waste for the production of citric acid by using Aspergillusniger. Journal of Drug Delivery and Therapeutics,9(4-A), 9-14.
https://doi.org/10.22270/jddt.v9i4-a.3487
[48] Angumeenal, A. R., & Venkappayya, D. (2013). An overview of citric acid production. LWT-Food Science and Technology,50(2), 367-370.
https://doi.org/10.1016/j.lwt.2012.05.016
[49] Papagianni, M., Mattey, M., & Kristiansen, B. (1999). The influence of glucose concentration on citric acid production and morphology of Aspergillusniger in batch and culture. Enzyme and Microbial Technology,25(8-9), 710-717.
https://doi.org/10.1016/S0141-0229(99)00102-7
[50] Varshney, A. S. (2016). Production, comparative and quantitative analysis of citric acid by Aspergillusniger using food waste as a substrate. Journal of Experimental Food Chemistry,2(4), 1-6.
https://doi.org/10.4172/2472-0542.1000121
[51] Hang, Y. D., Splittstoesser, D. F., Woodams, E. E., & Sherman, R. M. (1977). Citric acid fermentation of brewery waste. Journal of Food Science,42(2), 383-384.
https://doi.org/10.1111/j.1365-2621.1977.tb01504.x
[52] Shetty, V. G. (2015). Production and optimization of citric acid by Aspergillusniger using molasses and corncob. Int J Pharm PharmSci,7(5), 152-157.
https://www.academia.edu/download/110497957
[53] Varshney, A. S. (2016). Production, comparative and quantitative analysis of citric acid by Aspergillusniger using food waste as a substrate. Journal of Experimental Food Chemistry,2(4), 1-6.
https://doi.org/10.4172/2472-0542.1000121
[54] Adudu, J. A., Arekemase, S. O., Abdulwaliy, I., Batari, M. L., Raplong, H. H., Aronimo, B. D., &Sani, Y. (2019). Production of citric acid from corn stalk through submerged fermentation using Aspergillusniger. Journal of Applied Sciences,19(6), 557-564.
https://doi.org/10.3923/jas.2019.557.564
[55] Smith, A. B., Jenior, M. L., Keenan, O., Hart, J. L., Specker, J., Abbas, A., ... & Zackular, J. P. (2022). Enterococci enhance Clostridioides difficile pathogenesis. Nature,611(7937), 780-786.
https://doi.org/10.1038/s41586-022-05438-x
[56] Jones, R. J., Massanet-Nicolau, J., & Guwy, A. J. (2021). A review of carboxylate production and recovery from organic wastes. Bioresource Technology Reports,16, 100826.
https://doi.org/10.1016/j.biteb.2021.100826
[57] Orthofer, R., Kubicek, C. P., & Röhr, M. (1979). Lipid levels and manganese deficiency in citric acid producing strains of Aspergillusniger. FEMS Microbiology Letters,5(6), 403-406.
https://doi.org/10.1111/j.1574-6968.1979.tb03368.x
[58] Ingram, R. E. (1984). Toward an information-processing analysis of depression. Cognitive therapy and research,8, 443-477.
https://doi.org/10.1007/BF01173284
[59] Yaykaşlı, K. O., Demirel, G., & Yaşar, A. (2005). Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels. Journal of Food Engineering,70(4), 518-522.
https://doi.org/10.1016/j.jfoodeng.2004.10.006
)
)