Exploring cocoa pod husks as a potential substrate for citric acid production by solid-state fermentation using Aspergillus niger mutant strain

The aim of this work was to study the relation between citric acid production and respiration of Aspergillus niger LPB 21 in solid-state fermentation of cassava bagasse. The experiments were carried out in horizontal drum bioreactor coupled with a gas chromatography system. Fermentation was conduced for 144 h with initial substrate moisture of 60% using heat-treated cassava bagasse as sole carbon source. The exhausted air from the bioreactor was analyzed for the monitoring of CO2 produced and O2 consumed in order to estimate the biomass biosynthesis by the fungal culture. The metabolic activity of A. niger growth was associated to citric acid production. The system using FERSOL software determined 4.372 g of biomass/g of consumed O2. Estimated and analytically determined biomass values followed the same pattern showing that the applied mathematical model was adapted.

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Citric acid production from pre-treated sugarcane bagasse by Aspergillus niger under solid state fermentation

ASIAN JOURNAL OF BIO SCIENCE ◽

10.15740/has/ajbs/10.2/162-166 ◽

2015 ◽

Vol 10 (2) ◽

pp. 162-166 ◽

Cited By ~ 1

Author(s):

ABHISHEK SHARAN ◽

AMIT ALEXANDER CHARAN ◽

AKHILESH BIND ◽

SHASHI BHUSAN TIWARI

Keyword(s):

Citric Acid ◽

Solid State ◽

Aspergillus Niger ◽

Sugarcane Bagasse ◽

Solid State Fermentation ◽

Acid Production ◽

Citric Acid Production

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Citric Acid Production by Aspergillus niger through Solid-State Fermentation on Sugarcane Bagasse

Bangladesh Journal of Microbiology ◽

10.3329/bjm.v25i1.4664 ◽

1970 ◽

Vol 25 (1) ◽

pp. 9-12 ◽

Cited By ~ 1

Author(s):

Abdullah Al-Mahin ◽

Shek Mahdi Hasan ◽

Mahboob Hossain Khan ◽

Rehana Begum

Keyword(s):

Citric Acid ◽

Solid State ◽

Aspergillus Niger ◽

Sugarcane Bagasse ◽

Solid State Fermentation ◽

Acid Production ◽

Sucrose Solution ◽

Citric Acid Production ◽

Sugar Utilization ◽

Ig G

Four isolates of Aspergillus niger (viz., CA16, 14/20, HB3 and 318) were used for citric acid production using sugarcane bagasse as a substrate and sucrose solution as a moistening agent. Using 3 g of sugarcane bagasse as substrate, the highest citric acid production was obtained when 10 ml of 14% sucrose solution was used as moistening agent. Maximum citric acid production was found after 11 days fermentation for all isolates of A. niger. Both sugar utilization as well as citric acid production was found highest in the presence of Prescott salt by A. niger 318 (196.21 ìg/g), followed next by A. niger 14/20 (103.06 ìg/g). However, in absence of Prescott salt both sugar utilization and citric acid production was highest (50.01 ìg/g) by A. niger 14/20. In general, extension of the fermentation (up to 11 days) resulted in an increase in citric acid, total titratable acid and biomass, and decrease in both residual sugar concentrations. Keywords: Citric acid; Solid-state fermentation; Aspergillus niger; Sugarcane bagasseDOI: http://dx.doi.org/10.3329/bjm.v25i1.4664 Bangladesh J Microbiol, Volume 25, Number 1, June 2008, pp 9-12

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Optimization of Citric Acid Production by Aspergillus niger and Candida tropicalis for Solid State Fermentation Using Banana Peel Substrate

Journal of Life and Bio Sciences Research ◽

10.38094/jlbsr1214 ◽

2020 ◽

Vol 1 (2) ◽

pp. 51-60

Author(s):

Ngozi Odu ◽

Gift Uzah ◽

Nedie Akani

Keyword(s):

Citric Acid ◽

Solid State ◽

Aspergillus Niger ◽

Ammonium Chloride ◽

Solid State Fermentation ◽

Candida Tropicalis ◽

Acid Production ◽

Citric Acid Production ◽

Banana Peel ◽

Process Conditions

Increasing cost of production and global demand for citric acid is driving research towards optimizing process conditions to yield very high quantity of the organic acid using abundant cheap substrates and selected microorganisms. Consequently, this study was designed to optimize the production of citric acid by making use of banana (Musa acuminata) peels (agro-waste) through means of solid state fermentation involving Aspergillus niger (Model A) and Candida tropicalis (Model B). In this study, a two-level, five-variable full factorial design of response surface methodology (RSM) comprising 32 experimental runs for each model were used to develop a statistical model for the optimization of fermentation conditions which include: pH, glucose, zinc, ammonium chloride and methanol. The results obtained indicate that a second order polynomial model fitted adequately and statistically significant (p<0.0001) and (p<0.0410) for Model A and B, respectively. The optimum values of the variables were: pH 4; glucose 5% w/v; zinc 2% w/v; ammonium chloride 0.5% w/v; and methanol 3% v/v. Under these conditions, the concentration of citric acid produced were 97.6 g/L with a pH of 3.85 using Aspergillus niger and 113.6 g/L with a pH of 3.45 using Candida tropicalis at 10days fermentation period. Experimental validation of the model indicated that no difference exist between the predicted and the actual yield results. Therefore, utilization of low-cost agro-waste banana peel which serve as suitable substrate for optimization of citric acid production is advocated because of their advantages such as income generation, reduction in environmental problems posed by food-waste disposal and public health hazards associated with it.

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