Optimization of Fermentation Medium for Citric Acid Production by Aspergillus niger

Abstract

A statistically based method was used to optimize the fermentation medium for enhancing citric acid production by Aspergillus niger TCCC 41661. The optimization of single-factor experiments (soy peptone, (NH 4 ) 2 SO 4 , dextrin) and an orthogonal experiment were applied to determine the optimal concentration of each significant variable. The optimum values for the critical components were obtained as follows: 0.25 g/L soy peptone, 12.0 g/L dextrin, 2.0 g/L KH 2 PO 4 , 2.0 g/L (NH 4 ) SO 4 , 0.1 % Tween 80. Under this condition, the citric acid production of 16.11 g/L was obtained.