Citric acid fermentation by Aspergillus niger NG-110 in shake flask
2003
Mazhar, R. (Government Coll. Univ., Lahore (Pakistan). Dept. of Chemistry) | Ali, S. | Ikram-ul-Haq | Waheed, A.
The present study was conducted on the optimization of cultural conditions for the production of citric acid by mutant strain of Aspergillus niger NG-110 by using shake flask technique. Different cultural conditions such as alcohol (1% methanol) and calcium chloride (2%) were optimized for enhanced citric biosynthesis. The results showed that maximum amount of anhydrous citric acid (81.21 plus minus 0.2 gl-1) was obtained after 168 h inoculation, with a sugar consumption of 92.20 plus minus 3.5 gl-1. The dry weight of mycelia was 20.40 plus minus 0.2 gl-1. On the basis of comparison of kinetic parameters namely the product and growth yield coefficients (Yp/s, Yp,x), volumetric rates (Qp) and specific rate constants (Qp), the mutant strain of Aspergillus niger NG-110 was a faster growing organism and had the ability to hyper produce citric acid.
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Эту запись предоставил National Agricultural Research Centre
