is used as coagulant in producing cheese. We asked a panel to test the quality of the cheese. They found the soy cheese to have better characteristics than those produced locally using fermented liquor of corn. These include better colour, texture, flavour and firmness.to increase the citric acid production. We manipulated growth conditions of the mould and applied nanomaterials in its nutrition in this regard.
At various times, we used four techniques to improve capability of the mould. These include obtaining high-yielding mould by exposure to radiation. Then, we added sugar to the juice to study its effect on yield of citric acid. We evaluated the addition of zinc oxide nanoparticles on citric acid production. Finally, we determined the best growth conditions to support citric acid production by our mould.
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