date:May 18, 2022
it.
The researchers and industry experts then optimised this process, developing a bespoke enzyme cocktail that breaks down the bagasse into a mixture rich in sugars.
A fungus called Aspergillus is then added to this sugary mixture. The ability of the fungus to feed on the sugar and turn it into citric acid was extensively studied and optimised during the project by researchers and the whole process was put together and tested at a larger scale using state-of-the-art facilities at the Biorene