Citric Acid Production Potential of Aspergillus niger Using Chrysophyllum albidum Peel (original) (raw)
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Citric Acid Production Potential of Aspergillus niger Using Chrysophyllum albidum Peel
Advances in Bioscience and Biotechnology, 2018
The production of citric acid using Chrysophyllum albidum an indigenous under-utilized fruit waste peel and genetically characterized strains of Aspergillus niger was carried out. The Chrysophyllum albidum peel was dried, sieved to remove dirt, dry milled and the powder used as substrate for citric acid production. Thirteen fungal isolates were obtained from soil samples and decayed agricultural waste by spread plate technique and screened for citric acid producing capabilities on Czapek dox agar. Citric acid producing capability of the isolates revealed a wide yellow zone around the inoculated colonies. Two (F1 and F3) out of the thirteen isolates exhibited positive reactions and were identified based on their cultural, morphological and molecular characteristics. The fungal species were identified using PCR as Aspergillus niger DTO: 133-E8 and Aspergillus niger DTO: 131-H5. Their cultural/growth optimal conditions were determined through Solid State Fermentation of the substrate using two species of the test organism. The effects of fermentation period examined revealed, Aspergillus niger DTO: 133-E8 which produced the highest amount of citric acid 15.7 ± 0.08 g/l, lower reducing sugar and final pH of 2.1 and 121.5 ± 0.31 g/l respectively after 192 h of growth at 30˚C. Aspergillus niger DTO: 131-H5 showed highest amount of citric acid 10.2 ± 0.22 g/l, lower reducing sugar and final pH of 2.4 and 128.5 ± 0.15 g/l respectively after 192 h of growth at 30˚C. Maximum concentration of citric acid ranging between 16.3 ± 0.30 g/l and 12.6 ± 0.11 g/l with reducing sugar 125.4 ± 0.11 g/l and 127.2 ± 0.03 g/l was achieved at an initial pH of 5.5. Methanol was used to stimulate citric acid production (0%-3% (v/v)) and was found to be effective at 2% (v/v) level with 21.2 ± 0.20 g/l of citric acid produced with residual sucrose concentration of 129.5 ± 0.44 g/l. The effect of trace element on citric acid production showed that Cu 2+ and Fe 2+ stimulated citric acid production; while other ions reduced citric acid production. There was a statistically significant difference (P > 0.05) between the citric acid produced with the various parameters investigated in this research.
Production of citric acid by Aspergillus niger
The present investigation deals with the kinetics of submerged citric acid fermentation by Aspergillus niger using blackstrap molasses as the basal fermentation media. A laboratory scale stirred fermentor of 15-L capacity having working volume of 9-L was used for cultivation process and nutritional analysis. Among the 10 stock cultures of Aspergillus niger, the strain GCBT7 was found to enhance citric acid production. This strain was subjected to parametric studies. Major effects were caused due to oxygen tension (1.0 l/l/min), pH value (6.0) and incubation temperature (30ºC). All fermentations were carried out following the growth on 150 g/l raw molasses sugars for 144 hours. Ferrocyanide (200 ppm) was used to control the trace metals present in the molasses medium. Ammonium nitrate (0.2%) was added as nitrogen source. Maximum citric acid production (99.56 ± 3.5a g/l) was achieved by Aspergillus *Corresponding author niger GCBT7. The dry cell mass and sugar consumption were 18.5 and 96.55 g/l, respectively. The mycelia were intermediate round pellets in their morphology. The specific productivity of GCBT7 (qp = 0.074 ± 0.02a g/g cells/h) was several folds higher than other strains. The specific production rate and growth coefficient revealed the hyperproducibility of citric acid using mutant GCBT7.
2018
Citric acid is one among the most adaptable organic acid and generally used in different industries including food, cosmetics, pharmacy, beverages and many others. Apart from its consumption as a food additive, citric acid is also considered as a vital component of various pharmaceuticals, synthetic detergents, cosmetics, and many other value-added products. It is predominantly produced by microbial fermentation of Aspergillus niger. The study was conduct to explore the potential of Aspergillus niger AsnO and AsnC (isolated from Orange and Carrot) for citric acid production. These two isolates were screened for citric acid production in Czapekdox agar incorporated with 1% Bromocerol green indicator and were subjected to citric acid production in Czapekdox broth. The effect of different pH, temperature, carbon source, nitrogen source, stimulators and incubation time on citric acid production by the isolate AsnO was analysed. The maximum amount of citric acid production was recorded i...
2020
Citric acid is a weak organic acid, used in many pharmaceutical and in other industrial food products. Increased demand for citric acid has led to the search for high yielding fermentable strains of microorganisms and cheaper fermentation substrate in many countries. The present study deals with the isolation and screening of citric acid producing A. niger and production of citric acid by A. niger (MTCC 281 and local isolates), using pineapple peels as the substrate. Citric acid production is carried out by simultaneous saccharification and fermentation (SiSSF). The fermentation process was carried out in two different sets, set 1 contains spore suspension as the inoculum and set 2 contains the intact mycelium as the inoculums, and the yield was compared. The fermentation process was carried for six days. Initially, immediately after autoclaving, after the additions of inoculums were added, the samples were collected and subjected to the initial estimation of sugar and citric acid. ...
Evaluation of Pomegranate Peel as a Substrate for Citric Acid Production by Aspergillus Niger
International Journal of Current Pharmaceutical Research
Objective: The present study aimed to evaluate dried pomegranate peels as a substrate for citric acid production by Aspergillus niger. Methods: The morphological study of Aspergillus niger was carried out by wet mount with lactophenol cotton blue and slide culture method. A preliminary qualitative screening of citric acid-producing ability of this fungal strain was also performed by using the Czapek-Dox agar medium containing Bromocresol green. Dried and finely powdered Pomegranate peel was used as a principal substrate for the production of citric acid by submerged fermentation. Classical method of citric acid recovery involved a precipitation technique using calcium hydroxide followed by filtration and subsequent treatment with sulphuric acid. The citric acid produced was also chemically detected and titrimetrically estimated by 0.1 N NaOH. Results: The present experiment demonstrated that pomegranate peels may serve as an inexpensive medium for the production of citric acid with ...
Determination of yield and maintenance coefficients in citric acid production by Aspergillus niger
The Chemical Engineering Journal and The Biochemical Engineering Journal, 1996
One method for economic planning and management of production processes is a balance of substrate mass and energy it contains. Theoretical assumptions and practical applications of mass and energy balances in the process of citric acid production by Aspergillus niger are discussed in the study.In the calculation of biomass and product yields as well as the maintenance coefficients mechanistic values such as true biomass and citric acid yields YmaxATP,X(P) on ATP and specific ATP consumption mATP due to maintenance processes were used. A set of limitations imposed on theoretical and true yield coefficients in the linear growth equation is also presented.The experimental measurements were performed in an air-lift bioreactor of 220 dm3 operating capacity, with external circulation loop. The sole carbon source for the cultivation of A. niger was sucrose at an initial concentration of 100 g l−1.The experimentally obtained yield coefficients relative to cell growth and citric acid production have reached 96% and 83% respectively of real maximum theoretical values. Calculated true biomass and citric acid yield coefficients were closely correlated with the values from the balance analysis of stoichiometric equations. Calculated value of specific maintenance requirements mATP was 0.015 mol ATP [mol C(dry mass)]−1 h−1.
Enhanced Production of Citric Acid by Aspergillus niger M-101 Using Lower Alcohols
Turk Biyokimya Dergisi Turkish Journal of Biochemistry, 2010
Objective: Citric acid is mainly produced by submerged fermentation of Aspergillus niger. The process yield depends on the composition of the medium, as well as on the microorganism strain. Materials and Methods: In the present study citric acid production by Aspergillus niger M-101 using lower alcohols such as methanol and ethanol at concentration of 0.5 to 2.0 % (v/v) was optimized in shake flask culture using beet molasses as fermentation medium. Results: Methanol (1.5 %) and ethanol (1 %) was found optimal for maximum citric acid production (49.33±4.23 g/l) and (40.85±0.48 g/l) respectively. The effect of addition of ethanol and methanol to the fermentation medium at different time intervals on citric acid production demonstrate that maximum citric (44.62±2.12 g/l) and (55.13±1.53 g/l) was produced after 30 h and 45 h of incubation period. The yield for methanol and ethanol was 1.54 and 2.33 higher than the control experiment. Conclusion: From the present study it is concluded that both methanol and ethanol under optimized conditions increases the permeability of cell membrane of Aspergillus niger M-101 that result in accumulation of citric acid in fermentation medium. The kinetic assessments demonstrate that there was a significant enhancement (p ≤ 0.05) in citric acid production over the control fermentation medium. The best results for the production of citric acid were observed after 192 h of fermentation period.