Table 4.
Comparison of the main results of submerged fermentation and SSF of dry orange peel by A. niger.
| Reference | Submerged culture (g/L)Rivas et al., 2008 | SSF (mg/g)This work |
|---|---|---|
| Initial sucrose | 6.6 | 156.6 |
| Initial glucose | 9.6 | 137.3 |
| Initial fructose | 13.6 | 145.2 |
| TS0 | 29.8 | 439.1 |
| Residual sucrose | 0.0 | 0.0 |
| Residual glucose | 4.1 | 7.6 |
| Residual fructose | 8.3 | 0.0 |
| Total residual sugars | 12.4 | 7.6 |
| TSc | 17.4 | 431.5 |
| CaCO3 | 20 | - |
| Methanol | 40 | - |
| Fermentation time (h) | 72 | 85 |
| Citric acid | 9.2 | 223.2 |
| YTSc (g citric acid/g TSc) | 0.53 | 0.52 |
| YTSo (g citric acid/g TS0) | 0.31 | 0.51 |
TS0 = Total initial neutral sugars.
TSC = Total consumed neutral sugars.
Y = Yield of CA on the initial amount of dry orange peel.
YTSo = Yield of CA on TS0.
YTSc = Yield of CA on TSc.
Ymax = Experimental conversion of neutral sugars to CA with respect to the theoretical yield (one CA mol per mol of glucose or fructose consumed; two CA moles per mol of sucrose consumed).