Production of citric acid (CA) by Aspergillus niger fermentation method

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Damu Mokinda Survase

Production of citric acid (CA) by Aspergillus niger fermentation method

Authors: Damu Mokinda Survase

Unique Paper ID: 183367
Volume: 12
Issue: 3
PageNo: 1037-1042

Keywords: Soil lemon fruit Fermentation Carbon source Citric acid Aspergillus niger etc.

Abstract:
Citric acid is important tricarboxylic acid which is applied in the different fermented food items, beverages and pharmaceutical industries. CA is colourless and weak organic acid. Ancient source was citrus fruits which contain 6 to 9% of citric acid. The processing on citrus fruits and precipitation with calcium salt CA is extracted. Traditional method citrus fruits were not sufficient for fulfill required growing demand of citric acid production. Hence alternative source of citric acid is a microbial fungal origin. Many fungi were involved in the production of citric acid (Behera et al, 2021). In the present study it was found that Aspergillus niger considered more suitable microorganism as compare to the other microorganisms. In the present study production of citric acid was carried out by isolating higher yielding strain by fermented broth method (Ajala A.S. et al, 2020). Microorganism Aspergillus niger was more suitable. In vitro many factors were affecting microbial production of citric acid. It was confirmed from tabular reading that sucrose was a suitable as compared to glucose as a carbon source (Currie, 1917) for in vitro citric acid production. Along with the sucrose many other factors were affecting fungal microbial origin production of citric acid like strain of microorganism, methanol, temperature, carbon source, pH, nutrients etc. were considered (Peksel & Kubicek, 2003). Pure strains of Aspergillus niger were obtained from soil samples collected from different localities and lemon fruits a natural resource of CA. It was clear from experimental results 2% methanol added into culture medium gives higher yield, 13% sucrose and 4.5 PH was suitable for higher production of citric acid in vitro condition. Healthy growth of Aspergillus niger was found at 28-30 0 C temperature in vitro, Aftab Nadeem et al (2010).

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Cite This Article

ISSN: 2349-6002
Volume: 12
Issue: 3
PageNo: 1037-1042

Production of citric acid (CA) by Aspergillus niger fermentation method

Available:https://ijirt.org/article?manuscript=183367

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8.01 (Year 2024)

UGC Approved
Journal no 47859

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