Journal of Food Processing & Technology

Biotechnological interventions in the utilization of agro-industrial residues for organic acid production

7^th Indo-Global Summit and Expo on Food & Beverages

October 08-10, 2015 New Delhi, India

Parmjit S Panesar

Sant Longowal Institute of Engineering and Technology, India

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Agriculture and food processing industries produce large volumes of waste/residues annually worldwide which are causing serious disposal and environmental concerns. However, effective utilization of waste could be considered as valuable if appropriate biotechnological interventions are used for the development of novel products which are environmental as well as cost effective. The agro-industrial wastes are generally rich in fermentable sugars which can be easily utilized by the micro-organisms and subsequently converted into high value products. Organic acids are examples of such valuable product of the fermentation which can be produced on the agro-industrial waste. Whey, molasses, starch waste, cassava bagasse, apple pomace, cereal bran, citric pulp etc are some of the commonly used agro-industrial residues for organic acids production. The main organic acids which can be produced through biotechnological route from these by-products are lactic, citric, malic, acetic and gluconic acid. Several micro-organisms possess the ability to convert agro-industrial residues into organic acids with high yields. Among them, Lactobacillus sp. and Rhizopus sp. are known for lactic acid; Aspergillus sp. and Candida sp. for citric acid and Acetobacter for acetic acid and gluconic acid production. Organic acids are currently exploited as starting material for the synthesis of several compounds used in pharmaceutical, chemical and food industries.