A) Lactobacillus vulgaris
B) Pencillium citrinum
C) Aspergillus niger
D) Rhizopus nigricans
Correct Answer: C
Solution :
At one time, citric acid was commercially prepared from concentrated lemon juice. But now its main source is the fermentation of sugar with Aspergillus niger. Citric acid has extraordinary range of uses. It gives tartness and flavour to the food. It is an antioxidant and pH adjuster in many foods and dairy products, it often serves as an emulsifier.
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