Optimization of Citric Acid Production through Manipulation of Cultural Conditions of Aspergillus Niger
0
Citation
0
Reference
20
Related Paper
Abstract:
An Aspergillus niger isolate was screened for citric acid production from glucose and the cultural conditions were manipulated for optimum citric acid production. Optimization studies improved citric acid yield by 13.34% from 12.81 g/l obtained during the screening test to 14.52 g/l obtained at the end of the optimization studies. Glucose concentration of 15%, pH of 5.5, methanol at 3% concentration (v/v) and agitation rate of 450 rpm were found to be more suitable for citric acid production by the Aspergillus niger isolate used in this studies. Keywords : Citric acid, Aspergillus niger , Submerged fermentation, cultural conditionsKeywords:
Aspergillus niger
Cite
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
Aspergillus niger
Bagasse
Solid-State Fermentation
Cite
Citations (10)
The aim of this study was to improve the citric acid production by U-V mutated strain of Aspergillus niger and optimize the production. Citric acid is the most important organic acid produced in tonnage by fermentation. It is widely used in the food, beverage, pharmaceutical and cosmetic industries and range of other industries, from textiles to electroplating. Potato dextrose agar medium was used for isolation of Aspergillus niger from Vellar estuary Tamilnadu India. To improve the citric acid production strain improvement technique, U-V mutation was carried out at different time interval. Optimization was carried by using production media with various parameters such as p , temperature, carbon source, nitrogen source and incubation period. Citric acid H production was expressed as g/l. Among the mutated strains Aspergillus niger which was exposed to U-V for 4 hours was selected as the most potential. Maximum production was observed at pH 5, 32°C, sucrose as carbon source, ammonium nitrate as nitrogen source 1% of molasses as the best cheaper source and 7 days incubation as optimum period.
Aspergillus niger
Ammonium nitrate
Carbon source
Industrial fermentation
Cite
Citations (8)
Calcium alginate
Dilution
Aspergillus niger
Cite
Citations (13)
Citric acid ,an industrial organic acid produced by Aspergillus niger from cassava peel with different carbon and nitrogen sources. Glucose enriched medium showed high yield of citric acid. Ammonium chloride and ammonium persulphate reduced the production of citric acid. The maximum yield of citric acid was observed in ammonium dihydrogen phosphate. The optimum yield of citric acid from cassava peel using aspergillus niger was found in 20 days of fermentation with pH3 and room temperature.
Aspergillus niger
Ammonium chloride
Ammonium phosphate
Cite
Citations (0)
The present study was aimed to isolate and screen the ability of citric acid producing Aspergillus spp from soil. Citric acid is the most important organic acid, used as a natural preservative and conservative. It is also used to add an acidic or sour taste to foods and soft drinks. In this study, fungal samples were isolated from soil samples, using serial dilution agar plating method and the isolates were identified based on their microscopic and morphological characteristics. From the isolates, the dominant fungal species, Aspergillus niger and Aspergillus fumigatus were sub-cultured using Potato Dextrose Agar (PDA) medium and the fungal species were used for citric acid production. The spores were mixed in the fermentative medium for 72 hours at 30±1° C. After incubation, the citric acid content was estimated by titrimetric method. Among the two species, higher citric acid production was shown by Aspergillus niger S-6. Then it was undertaken for optimisation under various pH, temperature, Carbon and Nitrogen sources. In this assay, the maximum production of citric acid was observed in Aspergillus niger S-6 at pH 6.0, temperature 30±1° C, Carbon source Glucose and Nitrogen source Ammonium sulphate.
Aspergillus niger
Cite
Citations (6)
Aspergillus niger
Cite
Citations (0)
Aspergillus niger
Cite
Citations (37)
Aspergillus niger
Cite
Citations (2)
Aspergillus niger
Ammonium nitrate
Cite
Citations (4)