Citric acid is a weak acid and naturally occurring antioxidant. Due to its wide application in the food industry, cosmetics and manufacturing cleaning products, Citric acid is artificially synthesized by exploiting microorganisms, especially fungi. With an aim of isolating and screening the potential microorganisms for citric acid production, the present study was carried out by collecting samples of decaying fruits and vegetables from the local market of Kalaburagi, Karnataka, India viz., Citrus limon, Citrus sinensis, Vitis vinifera, Malus pumila, Ananas comosus, Solanum tuberosum, Punica granatum, Citrullus lanatus, Musa paradisiaca, Solanum lycopersicum, Phaseolus vulgaris, Mangifera indica, Manilkara zapota, Beta vulgaris, Saccharum officinarum, Ipomoea batatas, Daucus carota, Psidium guajava, Solanum melongena and Abelmoschus esculentus. A total of 20 isolates have been isolated from the samples, out of 20 fungal isolates, 7 isolates viz., KLV03, KLV04, KLV07, KLV10, KLV11, KLV13 and KLV14 showed significant acid unitage values of 3.00, 1.88, 3.36, 1.31, 2.35, 1 and 1 respectively. Among these, KLV07 isolate showed the highest acid unitage value of 3.36. Molecular identification of the isolate KLV07 was done by 18S rRNA gene sequencing and confirmed the isolate to be Aspergillus niger strain KRF9 small subunit ribosomal RNAgene with Sequence ID: MK611800.1. The next closest homologue was found to be Aspergillus awamori isolate RN 206 smallsubunit ribosomal RNA gene with Sequence ID: MK530131.1.