SUBMERGED CITRIC ACID FERMENTATION OF SUGAR BEET MOLASSES: INCREASE IN SCALE

1955 ◽  
Vol 1 (5) ◽  
pp. 299-311 ◽  
Author(s):  
R. Steel ◽  
C. P. Lentz ◽  
S. M. Martin
Keyword(s):  
Citric Acid ◽  
Scale Up ◽  
Aeration Rate ◽  
Small Scale ◽  
Acid Fermentation ◽  
Inoculum Level ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Beet Molasses ◽  
Initial Ph

Factors affecting the production of citric acid in the submerged fermentation of ferrocyanide-treated beet molasses by Aspergillus niger were studied in 2.5 and 36 liter fermenters. The small fermenters were used to determine the effects of changes in sterilization technique, phosphate supplement, ferrocyanide treatment, inoculum level, initial pH, fermentation temperature, and aeration rate. The relation between ferrocyanide concentration and inoculum level was also studied. Four different samples of molasses were fermented successfully. An average yield of 8.2% citric acid (64% conversion) was obtained from 51 small-scale fermentations. Comparable yields were obtained in the large fermenters under comparable conditions. Most of the information obtained with the small fermenters was applicable to the larger-scale fermenters, but in the latter the fermentation was significantly more stable. Aeration was the main problem in the scale-up and aeration rates approximately double those calculated on a fermenter cross-sectional area basis were required for comparable results in the large fermenters.

SUBMERGED CITRIC ACID FERMENTATION OF FERROCYANIDE-TREATED BEET MOLASSES: MORPHOLOGY OF PELLETS OF ASPERGILLUS NIGER

1962 ◽  
Vol 8 (1) ◽  
pp. 133-136 ◽  
Author(s):  
D. S. Clark
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Internal Structure ◽  
Volume Changes ◽  
Acid Fermentation ◽  
Fermentation Conditions ◽  
Uniform Consistency ◽  
Beet Molasses ◽  
Citric Acid Fermentation

A study of the internal structure of Aspergillus niger pellets, grown during submerged citric acid fermentation of ferrocyanide-treated beet molasses, was made using botanical microtechniques. Under optimum fermentation conditions, each pellet developed as a round mass of mycelium of uniform consistency during the first 24 hours of the fermentation (mash sparged with air); subsequently (mash sparged with oxygen), a dense crust of growth formed at the periphery of the pellet and autolysis of cells at the center began. At the end of fermentation (140 hours), the pellet consisted of a shell of mycelium occupying less than 50% of the pellet volume. Changes in fermentation conditions were reflected in the density of peripheral growth and in the rate and extent of autolysis.

Solid State Fermentation for Chicken Manure Regenerative Feed Containing Poly-γ-Glutamic Acid

2013 ◽  
Vol 807-809 ◽  
pp. 1176-1180
Author(s):  
Xiong Chen ◽  
Qi Yuan Li ◽  
Jun Dai ◽  
Zhi Wang
Keyword(s):  
Solid State ◽  
Glutamic Acid ◽  
Scale Up ◽  
Initial Moisture Content ◽  
Chicken Manure ◽  
Feed Additive ◽  
Inoculum Level ◽  
Initial Ph ◽  
Late Model ◽  
Soybean Cake

Experiments were made to investigate the technology and conditions for producing chicken manure regenerative feed containing poly-γ-glutamic acid (γ-PGA) under solid-state fermentations (SSF) fromBacillussubtilisCCTCC202048. The maximum γ-PGA production (5.4%) was obtained in the mixed substrates of chicken manure, soybean cake and wheat bran (1:1:0.2 w/w) supplemented with 0.5% glutamic acid and 0.5% citric acid, with initial moisture content 65% and initial pH 8.5 in 250 ml flasks, inoculation at mid-log phase with a 4% inoculum level and cultivation for 48 h at 37°C. Scale-up experiments on the scale of 130 kg also showed that the yield of γ-PGA reached 4.2% and fermentation increased protein content of the solid substrates from 17.5% to 32.8%. These would lay a foundation for lessening the pollution of chicken manure, increasing chicken manure feed efficiency and exploring a late-model feed additive.

scholarly journals Valorization of Banana Peel for Citric Acid Production under Solid State Fermentation with Aspergillus niger

2020 ◽  
Vol 34 (1) ◽  
pp. 49-57
Author(s):  
Teerin Chysirichote
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Packed Bed ◽  
Aeration Rate ◽  
Banana Peel ◽  
Initial Ph ◽  
Glass Column ◽  
Cooling Air

Valorization of banana peel (BP) through solid state fermentation (SSF) was aimed<br /> in this research. The appropriate conditions of citric acid (CA) production by SSF of<br /> Aspergillus niger were investigated. Firstly, the optimum initial pH of the BP and the<br /> aeration rate were studied by conducting SSF in a 250-mL flask and 2-L glass column,<br /> respectively. It was found that the initial pH of the BP and aeration rates affected the CA<br /> production. The results showed that the initial pH of 5.0 and 1.0 vvm aeration were appropriate for the CA production of A. niger using BP as a substrate. The problem of rising temperature during SSF was found when applying the optimum condition to the SSF<br /> in the 20-L packed bed bioreactor (PBB), which caused a decrease in the CA production<br /> compared to that of the glass column. The cooling air jacket constructed to the PBB to<br /> remove the heat during the SSF helped increase the CA production from that in the PBB.<br /> The maximum CA production in the 20-L air-jacketed PBB was 124.0±19.2 mg g–1DS.

scholarly journals Review on production of citric acid by fermentation technology

2021 ◽  
Vol 17 (3) ◽  
pp. 085-093
Author(s):  
Sweta V. Lende ◽  
Heera Karemore ◽  
Milind J. Umekar
Keyword(s):  
Citric Acid ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
Acid Fermentation ◽  
Waste Products ◽  
Factors Affecting ◽  
Candida Sp ◽  
Pharmaceutical Industries ◽  
Fermentation Technology

Citric acid is the most important organic acid produced in tonnage and is extensively used in food and pharmaceutical industries. It is produced mainly by submerged fermentation using Aspergillus niger or Candida sp. from different sources of carbohydrates, such as molasses and starch-based media. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary and important for the production process to be environmentally friendly by utilizing readily available and inexpensive agro-industrial waste products, while maintaining high production yields. This review article for fermentation of citric acid and Microbial production of citric acid, Substrates and strategies of citric acid production for Surface fermentation, Submerged fermentation, Solid-state fermentation and also the effects of various Factors affecting of citric acid fermentation conditions are Carbon source, Nitrogen limitation, Phosphorus source, Lower Alcohols, pH of culture medium, Trace elements, Aeration and Other factors. citric acid recovery options and the numerous applications of citric acid, based on the literature review information of citric acid production by fermentation technology.

Sign in / Sign up

Export Citation Format

Share Document