Effect of Various Parameters on Citric Acid Production using Different Substrates Biotechnology

Citric acid is a weak organic acid having many applications in food and pharmaceutical industries. Mostly Aspergillus niger is used for production of Citric acid due to its ease of handling and its ability to utilize variety of substrates. In the present study, Citric acid was produced using different substrates such as Molasses, Pumpkin and mixed substrate prepared from both. Highest level of Citric acid was noticed on 15th day of fermentation by all the substrates. Among the three substrates used, mixed substrate produced higher level of citric acid i.e. 49.89 mg/ml in pumpkin, 51.87 mg/ml in molasses and 56.44 mg/ml in mixed substrate. With the extension in fermentation period up to 15 days, there was increase in biomass and citric acid, and decrease in residual sugar as well as pH. Estimation of citric acid was done by titration method and Pyridine Acetic Anhydride method.