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Please use this identifier to cite or link to this item: http://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5426
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dc.contributor.authorLingappa K
dc.contributor.authorNaik C
dc.contributor.authorBabu C.S.V
dc.contributor.authorRamakrishna D
dc.contributor.authorReddy M.V.
dc.date.accessioned2020-06-12T15:07:59Z-
dc.date.available2020-06-12T15:07:59Z-
dc.date.issued2002
dc.identifier.citationIndian Journal of Microbiology , Vol. 42 , 4 , p. 347 - 349en_US
dc.identifier.urihttp://gukir.inflibnet.ac.in:8080/jspui/handle/123456789/5426-
dc.description.abstractUse of sunflower seed cake and coconut cake for citric acid production under solid state fermentation with two strains of Aspergillus niger MTCC 281 and KLCN2 were investigated. The coconut cake was found to be a better substrate than sunflower seed cake and yielded maximum amount of citric acid with the strain KLCN2 after 96 h of fermentation. The sugar consumption efficiency was 76.4 per cent.en_US
dc.subjectAspergillus niger
dc.subjectCitric acid
dc.subjectCoconut cake
dc.subjectSolid state fermentation
dc.subjectSunflower seed cake
dc.titleCoconut cake: A novel substrate for citric acid production under solid state fermentationen_US
dc.typeArticle
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