Citric acid production by selected mutants of Aspergillus niger from cane molasses

Haq, Ikramul; Ali, Sikander; Qadeer, M. A.; Iqbal, Javed

doi:10.1016/j.biortech.2003.10.018

Cited by 93 publications

(44 citation statements)

References 10 publications

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“…and Penicillium janthinellum (Ikram-ul et al 2004). It is easy to handle, can ferment a broad range of low-cost raw materials and provides high yields (Themelis & Tzanavaras 2001).…”

Section: Species Of Aspergillus Such Asmentioning

confidence: 99%

“…Submerged fermentation is mostly operated as a batch system (Kishore et al 2008); however, continuous systems are possible and are used in practice. Submerged fermentation also includes the shake flask technique, which is usually used for the optimization of fermentation conditions (Ikram-ul et al 2004). This is basically an Erlenmeyer flask which is placed on a shaker and stirred continuously throughout the fermentation process.…”

Section: Submerged Fermentationmentioning

confidence: 99%

“…The outcome from this study was that surface fermentation is superior to submerged fermentation in terms of yield and productivity of citric acid. Ali et al (2002a) studied citric acid production utilizing cane molasses in a stirred fermenter (Ikram-ul et al 2004). Selected mutants of A. niger producing citric acid from cane molasses were also investigated (Majumder et al 2010).…”

Section: Submerged Fermentationmentioning

confidence: 99%

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Overview of citric acid production from Aspergillus niger

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Oladele

Siew

et al. 2015

Frontiers in Life Science

215

126

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Citric acid has high economic potential owing to its numerous applications. It is mostly produced by microbial fermentation using Aspergillus niger. In view of surges in demand and growing markets, there is always a need for the discovery and development of better production techniques and solutions to improve production yields and the efficiency of product recovery. To support the enormous scale of production, it is necessary and important for the production process to be environmentally friendly by utilizing readily available and inexpensive agro-industrial waste products, while maintaining high production yields. This article reviews the biochemistry of citric acid formation, choices of citric-acid producing microorganisms and raw materials, fermentation strategies, the effects of various fermentation conditions, citric acid recovery options and the numerous applications of citric acid, based on information drawn from the literature over the past 10 years.

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“…and Penicillium janthinellum (Ikram-ul et al 2004). It is easy to handle, can ferment a broad range of low-cost raw materials and provides high yields (Themelis & Tzanavaras 2001).…”

Section: Species Of Aspergillus Such Asmentioning

confidence: 99%

Section: Submerged Fermentationmentioning

confidence: 99%

Section: Submerged Fermentationmentioning

confidence: 99%

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Overview of citric acid production from Aspergillus niger

Show

Oladele

Siew

et al. 2015

Frontiers in Life Science

215

126

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“…Although there have been many attempts to produce glycolipid BS effi ciently from raw materials such as vegeta-tive production of various chemicals such as ethanol 7 , sorbitol 8 , lactic acid 9 , and citric acid 10 .…”

Section: Introductionmentioning

confidence: 99%

Production of Sophorolipid Glycolipid Biosurfactants from Sugarcane Molasses Using <i>Starmerella bombicola</i> NBRC 10243

et al. 2011

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“…Among such wastes, the sugar cane molasses might be a desirable raw material for citric acid fermentation due to its availability at relatively low price and it can be the basic substrate for citric acid fermentation using submerged technique of fermentation [Ikram-ul et al, 2004]. Besides, the productivity of fermentation products is greatly influenced by the type of substrate as well as the fermentation conditions like temperature, fermentation time and the type of culture/strain [Ali et al, 2002].…”

Section: Introductionmentioning

confidence: 99%

High-Temperature Citric Acid Production from Sugar Cane Molasses using A Newly Isolated Thermotolerant Yeast Strain, Candida parapsilosis NH-3

El-Gamal¹,

Desouky²,

Abdel-Rahman³

et al. 2018

Int. J. Adv. Res. Biol. Sci.

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Citric acid is a commodity chemical mainly used as an acidulant in the food and beverage industry. In the present study, the potential use of sugar cane molasses as cheap agro-industrial waste carbon source for isolation and screening of citric acid producing microbes was investigated. Yeast isolates were obtained from soil samples, using serial dilution agar plating method and the most potent citric acid-producing isolate, coded NH-3, was identified based on macroscopic, microscopic and molecular characteristics. This strain was identified as Candida parapsilosis NH-3 and used for optimization of citric acid production using both classical and statistical methods. In classical method various parameters were investigated including: temperature, pH, molasses concentration, pre-treatment of molasses, nitrogen and phosphorus limitation and alcohol addition. Moreover, PlackettBurman design was used for further optimization. In this assay, the maximum production of citric acid was obtained at temperature 40±1° C, pH 5.0, molasses concentration 30%, pre-treatment of molasses using EDTA, nitrogen and phosphorus limitation excluding dipotassium hydrogen phosphate, and alcohol addition of 1% methanol.

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Citric acid production by selected mutants of Aspergillus niger from cane molasses

Cited by 93 publications

References 10 publications

Overview of citric acid production from Aspergillus niger

Overview of citric acid production from Aspergillus niger

Production of Sophorolipid Glycolipid Biosurfactants from Sugarcane Molasses Using <i>Starmerella bombicola</i> NBRC 10243

High-Temperature Citric Acid Production from Sugar Cane Molasses using A Newly Isolated Thermotolerant Yeast Strain, Candida parapsilosis NH-3

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