Citric Acid Fermentation of Brewery Waste

Hang, Y. D.; Splittstoesser, D. F.; Woodams, E. E.; Sherman, R. M.

doi:10.1111/j.1365-2621.1977.tb01504.x

Cited by 37 publications

(13 citation statements)

References 4 publications

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“…Nitrogen limitation is necessary, because at a concentration greater than 0.25%, oxalic acid accumulates and it will decrease the citric acid yield (Gupta et al 1975). A high nitrogen concentration increases the consumption of sugar and fungal growth, while decreasing the amount of citric acid produced (Hang et al 1977). Ammonium sulphate is the preferred choice of salt as it does not produce the unwanted oxalic acid (Nigam 2009), while reducing the pH of the medium as the salt is consumed.…”

Section: Nitrogen Limitationmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

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Oladele

Siew

et al. 2015

Frontiers in Life Science

219

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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Section: Nitrogen Limitationmentioning

confidence: 99%

Overview of citric acid production from Aspergillus niger

Show

Oladele

Siew

et al. 2015

Frontiers in Life Science

219

126

View full text Add to dashboard Cite

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“…Previous studies have investigated citric acid production by the strains of A. niger utilized in this study using solid‐state fermentation on various substrates (Hang et al . 1977; Hang and Woodams 1984, 1985; Tran et al.…”

Section: Discussionmentioning

confidence: 99%

Citric acid production by Aspergillus niger on wet corn distillers grains

Xie

West

2006

Lett Appl Microbiol

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Aims: To determine which citric acid‐producing strain of Aspergillus niger utilized wet corn distillers grains most effectively to produce citric acid. Methods and Results: Citric acid and biomass production by the fungal strains were analysed on the untreated grains or autoclaved grains using an enzyme assay and a gravimetric method respectively. Fungal citric acid production on the grains was found to occur on the untreated or autoclaved grains. The highest citric acid level on the grains was produced by A. niger ATCC 9142. The autoclaved grains supported less citric acid production by the majority of strains screened. Biomass production by the fungal strains on the untreated or autoclaved grains was quite similar. The highest citric acid yields for A. niger ATCC 9142, ATCC 10577, ATCC 11414, ATCC 12846 and ATCC 26550 were found on the untreated grains. Treatment of the grains had little effect on citric acid yields based on reducing sugars consumed by A. niger ATCC 9029 and ATCC 201122. Conclusions: It is feasible for citric acid‐producing strains of A. niger to excrete citric acid on wet corn distillers grains whether the grains are treated or untreated. The most effective citric acid‐producing strain of A. niger was ATCC 9142. Significance and Impact of the Study: The study shows that the ethanol processing co‐product wet corn distillers grains could be utilized as a substrate for the commercial production of citric acid by A. niger without treatment of the grains.

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“…The concentration of nitrogen source required for citric acid fermentation is 0.1 to 0.4 N /liter. A high nitrogen concentration increases fungal growth and the consumption of sugars, but decreases the amount of citric acid produced (Hang et al, 1977).…”

Section: Factors Affecting Citric Acid Production Medium and Its Compmentioning

confidence: 99%