The effect of trace elements on citric acid production from whey permeate by fermentation using Aspergillus niger [in Bangladesh]
1992
Hossain, M. | Ahmed, S.A. (Bangladesh Council of Scientific and Industrial Research, Dhaka (Bangladesh). Inst. of Food Science and Technology)
The use of decationized whey permeate as a substrate for citric acid production has been investigated. Using decationized permeate alone, a citric acid concentration of 3.5 g/l, representing a yield of 9% (w/w) based on lactose utilized, has been observed. Supplementation of the decationized permeate with selected divalent cations such as Fe2+ and Zn2+ increased citric acid production up to 7.0 g/l (yield 11.3% w/w) on the fourth day of fermentation, thereafter the citric acid was depleted from the medium. Addition of Mn2+ to the fermentation medium decreased yield. Maximum accumulation of citric acid (12 g/l; yield 15% w/w) was achieved when nitrogen was added and Zn2+ was omitted from the fermentation medium.
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