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.

Received his MSc Eng Food Processing Engineering degree from Krasnodar Institute, RussianFederation in 1991 and a Masters Degree in Intellectual Property from Africa University (AU) , Mutare, Zimbabwe in 2010.He received his PhD from Atlantic International University (USA) in 2012. He has over fifteen years of university teaching experience