Effect of forced aeration on citric acid production by Aspergillus sp. mutants in SSF

Rodrigues, Cristine; Vandenberghe, Luciana Porto de Souza; Sturm, Wilerson; Dergint, Dario Eduardo Amaral; Spier, Michele Rigon; Carvalho, Júlio César de; Soccol, Carlos Ricardo

doi:10.1007/s11274-013-1397-y

Cited by 9 publications

(6 citation statements)

References 21 publications

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“…RSM is a useful statistical mathematical method used for constructing, analyzing, and optimizing the experimental conditions by finding the analytical relationship between the input and output variables considered in the fermentation medium. RSM can also produce precious mathematical modeling functions to determine optimal conditions using a smaller amount of data and fewer numbers of experimental runs (Rodrigues et al, 2013;Saber et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Innovative Artificial-Intelligence- Based Approach for the Biodegradation of Feather Keratin by Bacillus paramycoides, and Cytotoxicity of the Resulting Amino Acids

et al. 2021

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The current study reported a new keratinolytic bacterium, which was characterized as Bacillus paramycoides and identified by 16S rRNA, and the sequence was then deposited in the GenBank (MW876249). The bacterium was able to degrade the insoluble chicken feather keratin (CFK) into amino acids (AA) through the keratinase system. The statistical optimization of the biodegradation process into AA was performed based on the Plackett–Burman design and rotatable central composite design (RCCD) on a simple solid-state fermentation medium. The optimum conditions were temperature, 37°C, 0.547 mg KH2PO4, 1.438 mg NH4Cl, and 11.61 days of incubation. Innovatively, the degradation of the CFK process was modeled using the artificial neural network (ANN), which was better than RCCD in modeling the biodegradation process. Differentiation of the AA by high-performance liquid chromatography (HPLC) revealed the presence of 14 AA including essential and non-essential ones; proline and aspartic acids were the most dominant. The toxicity test of AA on the HepG2 cell line did not show any negative effect either on the cell line or on the morphological alteration. B. paramycoides ZW-5 is a new eco-friendly tool for CFK degradation that could be optimized by ANN. However, additional nutritional trials are encouraged on animal models.

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Section: Introductionmentioning

confidence: 99%

Innovative Artificial-Intelligence- Based Approach for the Biodegradation of Feather Keratin by Bacillus paramycoides, and Cytotoxicity of the Resulting Amino Acids

et al. 2021

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“…In a recent study, Rodrigues et al. [ 38 ] used an Erlenmeyer flask for citric acid production by A. niger fermentation. They found that properly increasing the carbon dioxide ratio in the fermentation atmosphere restricted microorganism growth and enhanced citric acid production.…”

Section: Fermentation Processes To Produce Citric Acidmentioning

confidence: 99%

“…By proper aeration, metabolic heat in the system can be transferred to the air, which enhances growth of the microorganism. [10,38] Oxygen and carbon dioxide are a reactant and a product, respectively, in the fermentation of carbohydrate to produce citric acid. The ratio of the concentration of oxygen to that of carbon dioxide is an important factor in adjusting the fermentation reaction.…”

Section: Fermentation Of Liquified and Clarified Whole Maize Flourmentioning

confidence: 99%

Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger: A Review

Tong

Tao²,

Wang

et al. 2021

Starch Stärke

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Citric acid is consumed in the largest tonnage among organic acids; it is also the second largest fermentation product after ethanol. Citric acid has high economic value due to its numerous applications. The production of citric acid is increasing steadily, along with improved yield efficiency and more advanced technologies. The focus of this review is the two categories of processes producing citric acid using Aspergillus niger, the first starting with whole maize flour and the second starting from maize starch. Alternate substrates and recent methods to improve citric acid fermentation are discussed. The latest patents on production of citric acid are listed and summarized.

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“…The starter culture was incubated as described by [16]. Seed culture 10 ml at 6 hours of inoculum was inoculated into 90 ml of freshly prepared potato dextrose broth and incubated at 35°C for 24 hours.…”

Section: Starter Culturementioning

confidence: 99%

Production of Citric Acid by Trichoderma viride Isolated from Soil in Keffi, Nigeria Using Glucose Enhanced Substrates

Ekeleme

Makut

Adoga

et al. 2018

SAJRM

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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. 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.

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Effect of forced aeration on citric acid production by Aspergillus sp. mutants in SSF

Cited by 9 publications

References 21 publications

Innovative Artificial-Intelligence- Based Approach for the Biodegradation of Feather Keratin by Bacillus paramycoides, and Cytotoxicity of the Resulting Amino Acids

Innovative Artificial-Intelligence- Based Approach for the Biodegradation of Feather Keratin by Bacillus paramycoides, and Cytotoxicity of the Resulting Amino Acids

Whole Maize Flour and Isolated Maize Starch for Production of Citric Acid by Aspergillus niger: A Review

Production of Citric Acid by Trichoderma viride Isolated from Soil in Keffi, Nigeria Using Glucose Enhanced Substrates

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