Effects of fermentation conditions on citric acid production from beet molasses by aspergillus niger

Çevrimli B. S., KARİPTAŞ E., Çiftçi H.

Asian Journal of Chemistry, cilt.21, sa.4, ss.3211-3218, 2009 (SCI-Expanded, Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 21 Sayı: 4
  • Basım Tarihi: 2009
  • Dergi Adı: Asian Journal of Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3211-3218
  • Anahtar Kelimeler: Aspergillus niger, Beet molasses, Citric acid, Fermentation conditions
  • Samsun Üniversitesi Adresli: Hayır

Özet

The effects of initial sugar concentration, pH and temperature on citric acid production from beet molasses by Aspergillus niger were investigated in shake cultures. The maximum citric acid production (52.3 g L1) was achieved at the condition where the initial sugar concentration was 140 g L"1 at pH 5.0,30 °C. When the fermentation was performed in the treated medium the citric acid concentration increased from 14.3 to 33.2 g L"1. Beet molasses is a suitable substrate for citric acid pro- duction by A. niger and this organism is sensitive to pH, temperature and sugar concentration in the medium.