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

2015 ◽  
Vol 10 (2) ◽  
pp. 162-166 ◽  
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

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

1970 ◽  
Vol 25 (1) ◽  
pp. 9-12 ◽  
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

Citric acid production by solid state fermentation using sugarcane bagasse

2003 ◽  
Vol 38 (12) ◽  
pp. 1731-1738 ◽  
Author(s):  
D. Kumar ◽  
V.K. Jain ◽  
G. Shanker ◽  
A. Srivastava
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Sugarcane Bagasse ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production

scholarly journals Relation between citric acid production by solid-state fermentation from cassava bagasse and respiration of Aspergillus niger LPB 21 in semi-pilot scale

2005 ◽  
Vol 48 (spe) ◽  
pp. 29-36 ◽  
Author(s):  
Flávera Camargo Prado ◽  
Luciana Porto de Souza Vandenberghe ◽  
Carlos Ricardo Soccol
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Pilot Scale ◽  
Citric Acid Production ◽  
Fungal Culture ◽  
Cassava Bagasse ◽  
Substrate Moisture

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.

scholarly journals Citric Acid Production by the Solid-State Cultivation Consortium of Aspergillus Niger and Trichoderma Reesei from Sugarcane Bagasse

2020 ◽  
Vol 14 (1) ◽  
pp. 32-41
Author(s):  
Reinaldo G. Bastos ◽  
Hiléia C. Ribeiro
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Trichoderma Reesei ◽  
Sugarcane Bagasse ◽  
Acid Production ◽  
Free Water ◽  
Citric Acid Production ◽  
Solid Supports ◽  
The Cost

Aims: The aim of this research was to evaluate the SSC of Aspergillus niger and Trichoderma reesei alone and in consortium for the citric acid production from sugarcane bagasse. Methods: Solid-State Cultivation (SSC) is characterized by microbial growth on solid supports often agroindustrial by-products in the near absence of free water conditions. Citric acid, an important by-product used in various sectors of the economy, can be obtained from the SSC using sugarcane bagasse, minimizing the cost of its production with the use of this industrial by-product. Results: The fungal consortiums have advantages over the isolated cultures, highlighting the best use of substrates due to enzyme supplementation, especially hydrolases. Conclusion: The results indicated a specific production of citric acid of 2.51 mg per g of biomass per hour, which was higher than that obtained when using the two fungi alone.

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

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.

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

2021 ◽  
Author(s):  
Priscilla Zwiercheczewski de Oliveira ◽  
Luciana Porto de Souza Vandenberghe ◽  
Cristine Rodrigues ◽  
Gilberto Vinícius de Melo Pereira ◽  
Carlos Ricardo Soccol
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Mutant Strain ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
Cocoa Pod Husks ◽  
Potential Substrate
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