Journal of Food: Microbiologia, Segurança e Higiene

Journal of Food: Microbiologia, Segurança e Higiene
Acesso livre

ISSN: 2476-2059

Abstrato

Citric Acid Production from Nontreated Beet Molasses by a Novel Aspergillus niger Strain: Effects of pH, Sugar and Ingredients

Seda Guc and Osman Erkmen*

Effects of factors on the citric acid production from non-treated beet molasses were studied in Aspergillus niger OE55. Maximum amount of citric acid (19.13 and 34.62 g/L) was achieved when the initial pH of fermentation medium was 6.0 from 200 g/L and 150 sugar respectively. Citric acid production and biomass formation continuously increased during fermentation period in the media initially containing 200 g/L sugar. Remaining sugar (from 3.20 to 6.03 g/L) was higher at the end of fermentation in the media initially containing 160 g/L sugar than 200 g/L sugar. Yield of citric acid after 4 days of fermentation were ranged from 0.16 to 0.28 g/g from 160 g/L sugar. The high phosphorus and nitrogen levels stimulated biomass formation and reduced citric acid production. The optimum incubation for maximal citric acid production varies both with the sugar concentration in non-treated molasses and fermentation conditions for the novel A. niger strain. pH of fermentation media cannot have reduced below 4.72 and 3.35 in the media containing 200 and 160 g/L sugar, respectively, during fermentation, therefore citric acid production was not increased over 19.96 and 34.58 g/L respectively. This would be due to the formation of nitrogenous and polysaccharide compounds from molasses. Strain development in the citric acid production from wild strains depends mainly on the fermentation conditions.

Isenção de responsabilidade: Este resumo foi traduzido com recurso a ferramentas de inteligência artificial e ainda não foi revisto ou verificado.
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