Cover Image

Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation

Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Cri...

Full description

Saved in:
Bibliographic Details
Main Author: Zakry Fitri, Ab Aziz
Format: Article
Published: The Italian Association of Chemical Engineering 2015
Subjects:
Fungi - Physiology
Food - Microbiology
Agricultural - Research
Online Access:http://psasir.upm.edu.my/id/eprint/113287/
https://www.aidic.it/cet/15/45/251.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.113287
record_format eprints
spelling my.upm.eprints.1132872024-11-22T07:03:39Z http://psasir.upm.edu.my/id/eprint/113287/ Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation Zakry Fitri, Ab Aziz Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Critical process parameters affecting the fermentative citric acid production were investigated, including the types of carbon source, initial pH and initial sugar concentration in the fermentation medium. It was demonstrated that sucrose is the best carbon source in the fermentation process for this new isolate with a produced citric acid concentration of 1.76 g/L as compared to glucose and lactose. The study of the effect of initial pH within the range of pH 2 to 7 in the fermentation medium revealed that a maximum concentration of 1.82 g/L of citric acid was produced at an initial pH of 2. The highest citric acid concentration of 2.02 g/L was achieved at an initial sugar concentration of 140 g/L in the fermentation medium. This present study has demonstrated that the novel isolate strain of A. niger from onion peels is capable of producing citric acid with optimum concentration when sucrose was selected as the carbon source in the fermentation process, and at the fermentation conditions where initial pH of 2 and initial sugar concentration of 140 g/L in the fermentation medium. The Italian Association of Chemical Engineering 2015 Article PeerReviewed Zakry Fitri, Ab Aziz (2015) Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation. Chemical Engineering Transactions, 45. pp. 1501-1506. ISSN 22839216 https://www.aidic.it/cet/15/45/251.pdf Fungi - Physiology Food - Microbiology Agricultural - Research 10.3303/CET1545251
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
topic Fungi - Physiology
Food - Microbiology
Agricultural - Research
spellingShingle Fungi - Physiology
Food - Microbiology
Agricultural - Research
Zakry Fitri, Ab Aziz
Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
description Fungi isolated from various rotten fruits and vegetables were screened for the capability of producing citric acid. Aspergillus niger (A. niger) was obtained in the decayed onion peels and denoted as KON13 and this fungi strain was used in the production of citric acid by submerged fermentation. Critical process parameters affecting the fermentative citric acid production were investigated, including the types of carbon source, initial pH and initial sugar concentration in the fermentation medium. It was demonstrated that sucrose is the best carbon source in the fermentation process for this new isolate with a produced citric acid concentration of 1.76 g/L as compared to glucose and lactose. The study of the effect of initial pH within the range of pH 2 to 7 in the fermentation medium revealed that a maximum concentration of 1.82 g/L of citric acid was produced at an initial pH of 2. The highest citric acid concentration of 2.02 g/L was achieved at an initial sugar concentration of 140 g/L in the fermentation medium. This present study has demonstrated that the novel isolate strain of A. niger from onion peels is capable of producing citric acid with optimum concentration when sucrose was selected as the carbon source in the fermentation process, and at the fermentation conditions where initial pH of 2 and initial sugar concentration of 140 g/L in the fermentation medium.
format Article
author Zakry Fitri, Ab Aziz
author_facet Zakry Fitri, Ab Aziz
author_sort Zakry Fitri, Ab Aziz
title Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
title_short Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
title_full Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
title_fullStr Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
title_full_unstemmed Optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
title_sort optimisation of citric acid production from a novel strain of aspergillus niger by submerged fermentation
publisher The Italian Association of Chemical Engineering
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/113287/
https://www.aidic.it/cet/15/45/251.pdf
_version_ 1817844621731954688
score 13.222552

Similar Items