A) Lactobacillus bulgaris
B) Penicilliumcitrinum
C) Aspergillusniger
D) Rhizopusnigricans
Correct Answer: C
Solution :
[c] At one time, citric acid was commercially prepared from concentrated lemon juice, but now its main source is the fermentation of sugar with Aspergillusniger. Citric Acid has an extraordinary range of uses. It gives tartness and flavour to foods. It is an antioxidant and pH adjuster in many foods and dairy products; it often serves as an emulsifier.
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