Citric acid commercially important product used in several industrial processes. Production of citric acid by Aspergillus niger from different varieties of banana peel such as green banana and yellow banana in surface culture process was studied. It was found that the maximum amount of citric acid (87%) was produced from yellow banana peel used culture. Lower citric acid (45%) was obtained from green banana peel used culture. By the extension of the fermentation (upto 25 days) resulted in an increase in citric acid concentration and biomass.

KEYWORDS: Citric acid, Aspergillus niger, Surface culture, Banana peel, Biomass, Fermentation.