Obtención de ácido cítrico a partir de yacón mediante fermentación utilizando la cepa de Aspergillus niger CMPUJH002

Yacón is root rich in fructooligosaccharides together with simple sugars (sucrose, fructose, glucose), however, its use has been limited to local gastronomic consumption, which is why its possible industrial uses are not taken advantage of. For this reason, this study evaluated some of the process v...