Effect of Acetic Acid on Citric Acid Fermentation in an Integrated Citric Acid–Methane Fermentation Process

2014 ◽  
Vol 174 (1) ◽  
pp. 376-387 ◽  
Author(s):  
Jian Xu ◽  
Yang-Qiu Chen ◽  
Hong-Jian Zhang ◽  
Lei Tang ◽  
Ke Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Citric Acid ◽  
Fermentation Process ◽  
Acid Fermentation ◽  
Methane Fermentation ◽  
Citric Acid Fermentation

Effect of propionic acid on citric acid fermentation in an integrated citric acid–methane fermentation process

2015 ◽  
Vol 39 (3) ◽  
pp. 391-400 ◽  
Author(s):  
Jian Xu ◽  
Jia-Wei Bao ◽  
Xian-Feng Su ◽  
Hong-Jian Zhang ◽  
Xin Zeng ◽  
...  
Keyword(s):  
Citric Acid ◽  
Propionic Acid ◽  
Fermentation Process ◽  
Acid Fermentation ◽  
Methane Fermentation ◽  
Citric Acid Fermentation

scholarly journals Fate and Role of Ammonium Ions during Fermentation of Citric Acid by Aspergillus niger

2005 ◽  
Vol 71 (11) ◽  
pp. 7178-7186 ◽  
Author(s):  
Maria Papagianni ◽  
Frank Wayman ◽  
Michael Mattey
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Fermentation Process ◽  
Nitrogen Compound ◽  
Ammonium Ion ◽  
Growth Enhancement ◽  
Ammonium Ions ◽  
Acid Fermentation ◽  
Citric Acid Fermentation ◽  
Early Stages

ABSTRACT Stoichiometric modeling of the early stages of the citric acid fermentation process by Aspergillus niger revealed that ammonium ions combine with a carbon-containing metabolite inside the cell, in a ratio 1:1, to form a nitrogen compound which is then excreted by the mycelium. High-performance liquid chromatography analysis identified glucosamine as the product of the relationship between glucose and ammonium during the early stages of the citric acid fermentation process. Slightly acidic internal pHs, extremely low ammonium ion concentrations inside the cell, and glucosamine synthesis come into direct contradiction with the earlier theory of the ammonium pool inside the cell, regarded as responsible for inhibition of the enzyme phosphofructokinase. At later fermentation stages, when the mycelium is involved in a process of fragmentation and regrowth, the addition of ammonium sulfate leads to a series of events: the formation and secretion of glucosamine in elevated amounts, the short inhibition of citrate synthesis, growth enhancement, the utilization of glucosamine, and finally, the enhancement of citric acid production rates. Obviously, the enzymatic processes underlining the phenomena need to be reexamined. As a by-product of the citric acid fermentation, glucosamine is reported for the first time here. Suitable process manipulations of the system described in this work could lead to successful glucosamine recovery at the point of its highest yield before degradation by the fungus occurs.

Citric Acid Fermentation by Aspergillus niger NG-110 in Shake Flask

2003 ◽  
Vol 3 (3) ◽  
pp. 360-370 ◽  
Author(s):  
Rubina Mazhar ◽  
Sikander Ali . ◽  
Ikram-ul-haq . ◽  
Abdul Waheed .
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Shake Flask ◽  
Acid Fermentation ◽  
Citric Acid Fermentation

224. The decomposition of citric acid by Betacoccus cremoris

1939 ◽  
Vol 10 (2) ◽  
pp. 250-266 ◽  
Author(s):  
J. Van Beynum ◽  
J. W. Pette
Keyword(s):  
Carbon Dioxide ◽  
Acetic Acid ◽  
Citric Acid ◽  
Fermentation Process ◽  
Carbonic Acid ◽  
Atmospheric Oxygen ◽  
Extreme Case ◽  
Reciprocal Relation ◽  
Fermentation Products ◽  
Neutral Media

The fermentation products of Betacoccus cremoris in neutral milk are acetic acid and carbonic acid. In acidified milk or in mixed cultures of this bacterium and lactic acid streptococci the products are acetic acid, C02, diacetyl, acetylmethyl carbinol and 2–3 butylene glycol. The latter three substances may be called “C4 compounds”. Diacetyl is only formed when an oxidation with atmospheric oxygen can take place. Carbinol is found in aerobic and in anaerobic cultures. It may be reduced to butylene glycol. This reduction is more complete at lower acidity, but also depends on the strain of Betacoccus used.All these substances are formed from the citric acid of the milk. However, small amounts of acetic acid may be produced from sugar.From 1 mol. of citric acid are formed: 2 mol. of carbon dioxide, 1–1·5 mol. of acetic acid, 0·5–0 mol. of C4 compounds.A reciprocal relation exists between the quantities of acetic acid and C4 compounds. When the amount of acetic acid is high the C4 compounds content is low. The higher the acidity of the medium in which the betacocci are cultivated the higher is the amount of C4 compounds. This means that the fermentation in neutral media is the extreme case of the fermentation process. Then the production of C4 compounds is minimal (0) and that of acetic acid is maximal (1·5).

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