Authors

  • Sattarov Abdumurod Sattarovich
    Candidate Of Biological Sciences, Associate Professor, Termez State University, Uzbekistan

DOI:

https://doi.org/10.71337/inlibrary.uz.eijmrms.23131

Keywords:

Citric acid aspergillus niger strain molasses fermentation

Abstract

Citric acid is widely used in medicine, food, chemical and light industries. According to the data, the world production of citric acid is 400 thousand tons per year. This article describes the fermentation steps in citric acid production, industrial synthesis, shallow culture, and liquid culture.

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