Isolation of citric acid producing Aspergillus niger strains

Citric acid is one of the major ingredients in food, beverages, pharmaceutical preparations and detergents. This book is a compilation or concise report on the research work done by researchers from the Harare Institute of Technology, Bindura University of Science Education, University of Zimbabwe and the National University of Science and Technology in isolating citric acid producing Aspergillus niger strains from Zimbabwean selected sources.

About the author

Perkins Muredzi, MSc Eng; MIP;PhD, received his MSc Eng Food ProcessingEngineering degree from Krasnodar Institute,Russian Federation in 1991 and a MastersDegree in Intellectual Property from AfricaUniversity, Mutare, Zimbabwe in 2010.Hereceived his PhD from Atlantic InternationalUniversity (USA) in 2012.

Product details

• Authors: Misheck Mudyiwa, Perkin Muredzi, Perkins Muredzi, Hild Nyati, Hilda Nyati
• Publisher: LAP Lambert Academic Publishing
• Languages: English
• Product format: Paperback / Softback
• Released: 01.01.2013
• EAN: 9783659481000
• ISBN: 978-3-659-48100-0
• No. of pages: 96
• Subject: Natural sciences, medicine, IT, technology > Technology > Chemical engineering