A comparison of factors influencing citric acid production by Aspergillus niger grown in submerged culture and on filter paper

1989 ◽  
Vol 30 (5) ◽  
Author(s):  
Ding-Bang Xu ◽  
ChristianP. Kubicek ◽  
Max R�hr
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Filter Paper ◽  
Acid Production ◽  
Submerged Culture ◽  
Citric Acid Production ◽  
Factors Influencing

scholarly journals Biological production of citric acid in submerged culture of Aspergillus niger using cassava pulp wastes

2021 ◽  
Vol 3 (3) ◽  
pp. 69-74
Author(s):  
Ifenayi Boniface Ezea ◽  
Emmanuel Ezaka ◽  
Joy Onyekachi Iwuagwu ◽  
Calista Odinachi Itubochi
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Concentration ◽  
Soybean Meal ◽  
Acid Production ◽  
Submerged Culture ◽  
Incubation Temperature ◽  
Citric Acid Production ◽  
Citric Acid Concentration ◽  
Cassava Pulp

Utilization of cassava pulp wastes for citric acid production was investigated using Aspergillus niger in a submerged culture. A series of experiments were designed on various fermentation parameters to establish the optimal conditions for citric acid production from cassava pulp. This study revealed that production parameters such as cassava pulp concentration, initial pH, incubation temperature, agitation, and nitrogen source and fermentation period had effect on the amount of citric acid produced from cassava pulp. Citric acid concentration increased as the concentration of cassava pulp increases up to 20% with maximum citric acid concentration of 14.9 ± 0.413 g/l after 120 hours of fermentation. pH 5.5 was the optimum with maximum  citric acid concentration of 16.8 ± 0.23 g/l after 120 hours of fermentation. Incubation temperature at 300 C was the optimum, with citric acid concentration of 19.15 ± 0.43 g/l. Increased in agitation speed from 100 to 225 rpm gave the maximum citric acid concentration of 25.2 ± 0.32 g/l after 120 hours of fermentation. Soybean meal supplementation was the best maximum citric acid concentration of 28.2 ± 0.51 g/l. Evaluating the effect of different concentration of soybean meal shows that 0.3 %  supplementation was the optimum with maximum concentration of 31.2 ±0.35g/l from cassava pulp after 120 hours of fermentation. The result suggested that citric acid can be accumulated using cassava pulp by Aspergillus niger in submerged culture during fermentation. Cassava pulp if well harnessed can be used for large scale citric acid production.

scholarly journals The Effect of Lipids on Citric Acid Production by an Aspergillus niger Mutant

1963 ◽  
Vol 30 (3) ◽  
pp. 365-379 ◽  
Author(s):  
N. F. MILLIS ◽  
B. H. TRUMPY ◽  
B. M. PALMER
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Citric Acid Production

Optimization of Trace Metals Concentration on Citric Acid Production by Aspergillus niger NRRL 2001

2007 ◽  
Vol 1 (3) ◽  
pp. 246-253 ◽  
Author(s):  
A. A. Guilherme ◽  
G. A. S. Pinto ◽  
S. Rodrigues
Keyword(s):  
Citric Acid ◽  
Trace Metals ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Citric Acid Production

EFFECT OF FERROCYANIDE ON GROWTH AND CITRIC ACID PRODUCTION BY ASPERGILLUS NIGER

1966 ◽  
Vol 12 (5) ◽  
pp. 901-907 ◽  
Author(s):  
H. Horitsu ◽  
D. S. Clark
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Krebs Cycle ◽  
Acid Formation ◽  
Citric Acid Production ◽  
Resting Cells ◽  
Acid Yield ◽  
Beet Molasses ◽  
Inhibition Of Growth

Ferrocyanide at concentrations of less than 30 p.p.m. (the amount tolerated in citric acid fermentation of beet molasses) had no measurable effect on citric acid production or on the oxidation of glucose or Krebs cycle compounds by resting cells of Aspergillus niger or on the growth rate of this organism during submerged fermentation of beet molasses. Concentrations above 30 p.p.m., however, stimulated citric acid formation in resting cells, but markedly inhibited cell development in growing cells. This inhibition of growth was the main cause of the detrimental effect of high concentrations of ferrocyanide on citric acid formation in molasses; good growth throughout the fermentation was essential to high acid yield, inhibition of growth could be released at any time during the fermentation by addition of sufficient ZnSO4 to reduce the ferrocyanide content to below 30 p.p.m. No evidence that ferrocyanide favors citric acid accumulation by blocking a reaction in the Krebs cycle was found.

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