The production of citric acid by using immobilized Aspergillus niger A-9 and investigation of its various effects

2005-02-01
Demirel, G
Yaykasli, KO
Yasar, A
The production of citric acid was achieved by using Aspergillus niger conidiaspores, entrapped in Ca-alginate beads, and the factors that affect this production were investigated. The effects of starting sucrose concentration (100-180 g/l), nitrogen concentration (0-0.3 g/l), methanol concentration (0-6 ml) and finally ethanol concentration (0-5 ml) in 100 ml feeding medium on citric acid production were studied and optimum experimental conditions were determined. The starting nitrogen concentration (0.05 g/l) and the starting sucrose concentration (140 g/l) were optimized and maximum citric acid production observed under these given conditions. Maximum citric acid production was observed upon addition of 4.0 ml methanol and 3.0 ml ethanol.

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Citation Formats
G. Demirel, K. Yaykasli, and A. Yasar, “The production of citric acid by using immobilized Aspergillus niger A-9 and investigation of its various effects,” FOOD CHEMISTRY, pp. 393–396, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66651.