Enzyme preparation with hydrolytic action to intensify the fermentation process

2021 ◽  
pp. 49-50
Author(s):  
Анастасия Андреевна Принцева ◽  
Наталья Юрьевна Шарова
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Fermentation Process ◽  
Enzyme Preparation ◽  
Invertase Activity ◽  
Industrial Strain

В работе представлены результаты исследований ферментного препарата гидролитического действия, обладающего инвертазной активностью, синтезируемого промышленным штаммом Aspergillus niger Л-4 - продуцентом лимонной кислоты, - в условиях глубинной ферментации гидролизата кукурузного крахмала, в технологии хлебопечения с целью интенсификации процесса брожения. The paper presents the results of studies of the effect of an enzyme preparation of hydrolytic action with invertase activity, synthesized by the industrial strain Aspergillus niger L-4, a citric acid producer under conditions of deep fermentation of starch hydrolyzate, in baking technology in order to intensify the fermentation process.

Efficient production of citric acid in segmented fermentation using Aspergillus niger based on recycling of a pellet-dispersion strategy

RSC Advances ◽  
2016 ◽  
Vol 6 (107) ◽  
pp. 105003-105009
Author(s):  
Baoshi Wang ◽  
Jian Chen ◽  
Hua Li ◽  
Fuxin Sun ◽  
Youran Li ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Batch Fermentation ◽  
Fermentation Process ◽  
Efficient Production

Segmentation recycling fermentation based on a pellet-dispersion strategy to reconstruct the traditional citric acid batch fermentation process is reported.

scholarly journals EFFECT OF GROUNDNUT CAKE AND SOYA BEANS ON ENHANCED CITRIC ACID PRODUCTION FROM PAWPAW AND ORANGE PEEL BY MUTANTS OF ASPERGILLUS NIGER

2019 ◽  
Vol 17 (1) ◽  
pp. 147-155
Author(s):  
H. T. BALOGUN-ABIOLA ◽  
S. O. KAREEM ◽  
R. B. AFOLABI ◽  
O. A. AKINLOYE
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Mutant Strain ◽  
Fermentation Process ◽  
Carbon Sources ◽  
Orange Peel ◽  
Nitrogen Sources ◽  
Groundnut Cake ◽  
Mutant Strains

This present study was concerned with the biosynthesis of citric acid (CA) with mutant strain of Aspergillus niger using pawpaw and orange peel as substrates by solid state fermentation process. The A. niger strain isolated from spoilt orange was identified, screened for CA production on Czapek-Dox Agar and subjected to mutation by ethidium bromide. The effect of carbon sources, nitrogen sources and substrates were also determined.  Among the mutant strains, A. niger PJ-02 A120 was found to be the best mutant that produced citric acid (65.00±0.58f) after 48 hours in Vogel’s medium. The effects of carbon sources (sucrose and glucose) on CA production from each substrate (orange and pawpaw peel) using mutant A. niger PJ-02 was determined and sucrose, the best carbon source was combined with two the nitrogen sources (groundnut cake and soyabeans) to determine the most suitable supplement for CA production. Groundnut cake enhances the production of citric acid while soyabeans was inhibitory. Citric acid was further produced in pawpaw peel and orange peel medium containing sucrose (5 %) groundnut cake (2 %), methanol (1.5 %) and the mutant strain. The orange peel substrates yielded 112.07g/kg of CA while 107.17g/kg was recorded for pawpaw peel when fermented for 5 days at 30°C. The Production of citric acid with mutant Aspergillus niger proved better with orange peel than pawpaw peel when optimized with alcohol.      

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.

scholarly journals Research on fermentation process of citric acid in solid state using sugarcane bagasse and Aspergillus Niger

2014 ◽  
Vol 17 (1) ◽  
pp. 94-101
Author(s):  
Hanh Thi Minh Truong ◽  
Tuan Anh Nguyen
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Aspergillus Niger ◽  
Sugarcane Bagasse ◽  
Food Industry ◽  
Fermentation Process ◽  
Fixed Amount ◽  
Fermentation Time ◽  
Content Change ◽  
Wide Range

Citric acid is an organic acid that has a wide range of applications in food industry and other industries. In the pharmaceutical industry, citric acid is used to produce different metal citrate salts so that these minerals can be biologically used in many medicines. For example, iron citrate made from citric acid provides iron to protect human blood, or is used to produce medicines in tablet or cream forms and cosmetics. In this research, we investigated effects of technological factors on the fermentation process of citric acid in the solid state using sugarcane bagasse and Aspergillus Niger. We conducted an experiment to determine the content of citric acid obtained in fermented liquid using HPLC. The result showed that substrate humidity, culture ratio and duration significantly influence on the fermentation process. Through the investigation of water content change in solid state from sugarcane bagasse, we indicated that during the fermentation time, a fixed amount of water to be supplemented every day to maintain the initial humidity. Based on the results, we recommend a fermentation process of citric acid using sugarcane bagasse under the following condition: substrate humidity 80%, temperature 30OC, 9-day duration, A.niger ratio 10% (v/w). The content of citric acid that can be obtained under the above condition is 12.02g/100g of sugarcane bagasse.

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
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