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10.0000@Www - Ajevonline.org@37@2@141 Grape Pomace
10.0000@Www - Ajevonline.org@37@2@141 Grape Pomace
sterilized at i21C for 15 minutes. Each flask was inoculated with an optimum quantity of spore inoculum (about
2 x 106 viable spores per flask) and incubated at 30C for
four days. Methanol was added to the flasks at a concentration of 3% (v/w) before fermentation. At the completion of the fermentation, the fermented materials were
extracted with water and the extracts were analyzed for
residual sugar and citric acid.
The citric acid content of grape pomace was determined by the microcolorimetric method of Taussky (7).
In this method, citric acid was oxidized with potassium
permanganate in the presence of bromine to pentabromoacetone, which gave a yellow color with sodium sulfide. The yellow color was measured with a Bausch and
Lomb Spectronic 20 at 420 nm against the reagent blank.
The amount of citric acid contributed by unfermented
pomace has been subtracted from that of the reported
data.
The residual sugar was analyzed as glucose by the
phenol-sulfuric acid method of Dubois et al. (1). In this
procedure, sugars reacted with phenol in the presence of
sulfuric acid to give a stable yellow-orange color with an
absorption maximum at 490 nm.
141
Am. J. Enol. Vitic., Vol. 37, No. 2, 1986
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METHANOL (%)
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TIME (days)
Residual
sugar
Yield of
citric acid
25
30
35
14.8
2.5
2.0
14
61
49
(%)
(%)b
pH
Concord
Riesling
Concord/Riesling
3.4
3.8
3.6
Moisture
(%)
53.5
65.4
59.5
Sugar(%)
Initial Residual
10.5
17.3
13.8
1.6
2.0
1.7
Yield of
citric acid
(%)b
56
60
59
(1.1)
a
Conclusions
A solid state fermentation method has been developed for the production of citric acid from grape pomace
by A. niger NRRL 567. This method reduced the pomace
dry matter by about 43% and yielded more than 90 g of citric acid per kg of grape pomace in the presence of 3%
methanol at 30C in four days. The yield was more than
60% based on the amount of fermentable sugar consumed. The results of this study indicate that the use of
grape pomace for fungal production of citric acid might
represent an efficient method of minimizing the pomace
disposal problems and concomitantly producing commercially valuable organic acid.
Literature C i t e d
1. Dubois, M., K. A. Giles, J. K. Hamilton, D. A. Roberts, and F.
Smith. Colorimetric methods of determination of sugars and related
substances. Anal. Chem. 28:350-6 (1956).
2. Famuyiwa, O., and C. S. Ough. Grape pomace: possibilities
as animal feed. Am. J. Enol. Vitic. 33:44-6 (1982).
3. Kapoor, K. K., K. Chandhary, and P. Tauro. Citric acid. In:
Prescott and Dunn's Industrial Microbiology, 4th Edition. G. Reed
(Ed.). pp 709-49. AVI Publishing Co., Westport, CT (1982).
4. Kronenberg, J.J., and Y. D. Hang. Biochemical changes
during meitauza fermentation. Nutr. Repts. Intl. 30:439-43 (1984).
5. New York Crop Reporting Service. Fruit Release No. 6-84.
Department of Agriculture and Markets, Albany, NY (1984).
6. Rice, A. C. Solid waste generation and by-product recovery
potential from winery residues. Am. J. Enol. Vitic. 27:21-6 (1976).
7. Taussky, H. H. A microcolorimetric method for the determination of citric acid. J. Biol. Chem. 181:195-8 (1949).