Parametric study for citric acid production using solid-state fermentation with Aspergillus niger on cassava pulp
1998
Pham, C.B. | Aniceto, N.J.C. (Philippines Univ. Los Banos, College, Laguna (Philippines). National Inst. of Molecular Biology and Biotechnology)
Citric acid production in solid-state fermentation by Aspergillus niger was conducted on cassava pulp in batch mode. The effects of temperature, the initial moisture content and initial pH on the citric acid yield were studied. The fermentation temperatures used were 30, 37, and 42 deg C in combination with 45, 55 and 50% initial moisture content and pH 2, 3, and 4. Solid-state fermentation process was done in autoclavable plastic bags supplied with air and was allowed to proceed for 7 days at room temperature. Results showed that of the three factors studied, initial pH had the most significant effect on citric acid production, followed by temperature and moisture content having the least effect. The highest citric acid concentration, 68 g/kg substrate and 55% conversion of sugar consumed was obtained at 30 deg C, 45% initial moisture and pH2. Highest productivity was 0.45 mg/h at 30 deg C. The multiple linear regression model for citric acid production was significant (P0.001) with a regression coefficient Rsup2 value of 0.99. It is suggested that fermentation temperature and initial pH determine the citric acid content and that significant interaction exist between any two of the three factors
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