Citric Acid Production from Toba Banana Peel (Musa acuminata Colla) through Submerged Fermentation using Aspergillus niger

2019 ◽  
Vol 13 (4) ◽  
pp. 118-122
Author(s):  
MEVA GUSTINA E. SIDAURUK ◽  
◽  
SURYA NINGSIH HUTAURUK ◽  
MERRY MERYAM MARTGRITA ◽  
ADELINA MANURUNG ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Submerged Fermentation ◽  
Acid Production ◽  
Musa Acuminata ◽  
Citric Acid Production ◽  
Banana Peel

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.

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

Optimization of Trace Metals Concentration on Citric Acid Production by Aspergillus niger NRRL 2001

2007 ◽  
Vol 1 (3) ◽  
pp. 246-253 ◽  
Author(s):  
A. A. Guilherme ◽  
G. A. S. Pinto ◽  
S. Rodrigues
Keyword(s):  
Citric Acid ◽  
Trace Metals ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Citric Acid Production

EFFECT OF FERROCYANIDE ON GROWTH AND CITRIC ACID PRODUCTION BY ASPERGILLUS NIGER

1966 ◽  
Vol 12 (5) ◽  
pp. 901-907 ◽  
Author(s):  
H. Horitsu ◽  
D. S. Clark
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Production ◽  
Krebs Cycle ◽  
Acid Formation ◽  
Citric Acid Production ◽  
Resting Cells ◽  
Acid Yield ◽  
Beet Molasses ◽  
Inhibition Of Growth

Ferrocyanide at concentrations of less than 30 p.p.m. (the amount tolerated in citric acid fermentation of beet molasses) had no measurable effect on citric acid production or on the oxidation of glucose or Krebs cycle compounds by resting cells of Aspergillus niger or on the growth rate of this organism during submerged fermentation of beet molasses. Concentrations above 30 p.p.m., however, stimulated citric acid formation in resting cells, but markedly inhibited cell development in growing cells. This inhibition of growth was the main cause of the detrimental effect of high concentrations of ferrocyanide on citric acid formation in molasses; good growth throughout the fermentation was essential to high acid yield, inhibition of growth could be released at any time during the fermentation by addition of sufficient ZnSO4 to reduce the ferrocyanide content to below 30 p.p.m. No evidence that ferrocyanide favors citric acid accumulation by blocking a reaction in the Krebs cycle was found.

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