The citric acid is obtained by the fermentation of glucose with the help of Aspergillus niger. The submerged fermentation process is used for the fermentation of the molasses in a 21 biostat stirred fermenter. Molasses from the cane sugar are used with some trace metals at some desired concentration are also required. The main factors that determine the yield of the fermentation process are; the type of raw material fermented the initial moisture content of the substrate, the amount of alcohol present, temperature and the time of fermentation.
