Citric Acid Production by Aspergillus niger and Trichoderma viride Using Hydrolysed Potato Peels Substrate (original) (raw)
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The effect of dried potato peels after acid hydrolysis (potato peel hydrolysate-PPH) supplementation on the mycelial growth and citric acid production of Aspergillus niger CA16 was examined in medium containing sucrose and Prescott salt. In shake flask studies, addition of PPH resulted into 6-fold increment in biomass and 5 fold increment in citric acid production at 13 th day of fermentation. Supplementing PPH, therefore, can not only reduce fermentation media cost by replacing Prescott salt but also can be used along with Prescott salt for the enhanced production of citric acid from sucrose.
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...
Utilization of banana peels for citric acid production by Aspergillus niger
Agriculture and Biology Journal of North America, 2013
The potential of Banana peels as a substrate for citric acid production by A.niger was investigated. Addition of supplements significantly enhanced the yield of citric acid. Of the three cultures examined, A.niger UABN 210 was found to produce the highest amount of citric acid (82.0g/Kg dry weight) after 96h of growth at 30 o C in the presence of methanol (1%v/v) and copper ions(10ppm). The yield of citric acid was over 90% based on the amount of sugar consumed. The study presents banana peel as an inexpensive medium for the production of citric acid by Aspergillus niger
Two starchy substrates like pumpkin and cane molasses were selected for citric acid fermentation by using gamma ray induced mutant strains of 14/20 and 79/20 of A. niger under surface culture condition. Citric acid production was also different with various fermentation media by A. niger 14/20 and 79/20 strains. It was found to increase with the increase of fermentation period and maximum citric acid was found on day 13. In the presence of Prescott salt citric acid production was found lower than the absence of Prescott salt. Without Prescott salt highest values of citric acid production was found in mixed fermentation medium which were about 14.86 mg/ml and 14.44 mg/ml for A. niger 14/20 and 79/20 strains respectively, lowest production of citric acid was found in molasses medium for A. niger 14/20 and 79/20 strains were 7.72 and 7.57 mg/ml respectively. Whereas in the presence of Prescott salt, lowest production of citric acid in Pumpkin medium was found 2.86 mg/ml for A. niger 14/20 and 2.7 mg/ml for A. niger 79/20. Highest amount of citric acid was produced in molasses medium 4.88 mg/ml for A. niger 14/20 on day 13 with the presence of Prescott salt whereas 4.75 mg/ml for A. niger 79/20 strains respectively. Mixed substrate prepared with molasses and pumpkin media was proved to be the best and potential for citric acid production.
Citric Acid Production by Aspergillus niger Using Molasses and Pumpkin as Substrates
Two starchy substrates like pumpkin and cane molasses were selected for citric acid fermentation by using gamma ray induced mutant strains of 14/20 and 79/20 of A. niger under surface culture condition. Citric acid production was also different with various fermentation media by A. niger 14/20 and 79/20 strains. It was found to increase with the increase of fermentation period and maximum citric acid was found on day 13. In the presence of Prescott salt citric acid production was found lower than the absence of Prescott salt. Without Prescott salt highest values of citric acid production was found in mixed fermentation medium which were about 14.86 mg/ml and 14.44 mg/ml for A. niger 14/20 and 79/20 strains respectively, lowest production of citric acid was found in molasses medium for A. niger 14/20 and 79/20 strains were 7.72 and 7.57 mg/ml respectively. Whereas in the presence of Prescott salt, lowest production of citric acid in Pumpkin medium was found 2.86 mg/ml for A. niger 14/20 and 2.7 mg/ml for A. niger 79/20. Highest amount of citric acid was produced in molasses medium 4.88 mg/ml for A. niger 14/20 on day 13 with the presence of Prescott salt whereas 4.75 mg/ml for A. niger 79/20 strains respectively. Mixed substrate prepared with molasses and pumpkin media was proved to be the best and potential for citric acid production.
Aim: This study was aimed at the production of citric acid by Trichoderma viride (T. viride) isolated from soil in keffi, Nigeria, using glucose enhanced substrate. Place and Duration of the Study: Department of Microbiology Faculty of Natural and Applied Sciences Nassarawa State University Keffi, Nigeria, between April and June 2017. Methodology: Trichoderma viride was isolated from soil in Keffi and identified using standard microbiology methods. Two types of glucose production media were prepared by following standard fermentation conditions. The citric acid produced was estimated using Gas Chromatography/Mass Spectrometry (GC/MS) method respectively. Results: The maximum citric acid production of 12.03±0.31g/l was obtained at pH 6.0 with glucose with soybeans cake by T. viride and on sugar concentration of 160 g/l 15.17±3.01 g/l. The fermentation broth containing glucose and soy beans cake has the highest production of citric acid on both fermentation parameters tested respectively. Short Research Article Ekeleme et al.; SAJRM, 1(1): 1-6, 2018; Article no.SAJRM.39387 2 Conclusion: Different fermentation conditions such as pH and sugar concentration substrate enhanced on the production of citric acid. This study showed that pH 6.0 with glucose with soybeans cake has highest citric acid production and at sugar concentration of 160 g/l with glucose and soybeans cake produced the highest citric acid by T. viride.
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.
Citric Acid Production Potential of Aspergillus niger Using Chrysophyllum albidum Peel
Advances in Bioscience and Biotechnology
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.