Production of organic acids and metabolites of fungi for food industry

Sahasrabudhe, N.A.; Sankpal, Narendra V.

doi:10.1016/s1874-5334(01)80016-2

Cited by 23 publications

(17 citation statements)

References 153 publications

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“…Citric acid is prized for its sour taste, flavor, preservative quality and ability to act as a buffer. For these reasons, citric acid is found on the ingredient lists of many food products (Sahasrabudhe and Sankpal, 2001;Immadi et al, 2008;Gueguim-Kana et al, 2012a). It also contributes to the formulation of many foods as an acidulant, antioxidant, emulsifier or preservative (Soccol et al, 2006;Radwan et al, 2010), and there is great world-wide demand for citric acid consumption due to its low toxicity when compared with other acidulants (Vasanthabharathi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Adeoye

Lateef

Kana

2015

Biocatalysis and Agricultural Biotechnology

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Section: Introductionmentioning

confidence: 99%

Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Adeoye

Lateef

Kana

2015

Biocatalysis and Agricultural Biotechnology

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“…It is known that to improve the process productivity and yield of citric acid, either physical or biological parameters require modification. In this respect, strain improvement has become the important activity (25). In the present study, enhancement of citric acid production could be achieved through strain improvement by mutation, which leaded to a much more citric acid yield (50.1%).…”

Section: Resultsmentioning

confidence: 83%

Enhancing citric acid production of Yarrowia lipolytica by mutagenesis and using natural media containing carrot juice and celery byproducts

Yalçın

2012

Food Sci Biotechnol

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In order to enhance citric acid production by Yarrowia lipolytica 57, mutation and selection treatments were performed by using UV-irradiation and/or ethyl methane sulfonate (EMS) as a chemical mutagen. Totally 18 mutant strains were demonstrated by testing of 1,234 colonies and then used in citric acid production studies. Chemical mutagenesis was found as more effective in enhancing citric acid production than UV-induced mutagenesis. Maximum citric acid concentration (50.

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“…Utilization of different carbon sources such as glucose, starch, sucrose, maltose and cellulose by different Aspergillus species for kojic acid production were studied by different authors (Kitada et al 1967. Sahasrabudhe & Sankpal (2001) reported that Kojic acid producing do not require specific carbon sources since all of the cultures are able to utilize various carbon sources like glucose, fructose, sucrose, maltose, and mixture of glucose and sucrose. It is well known that glucose is the best carbon source for kojic acid production due to the similarity of its structure to that of kojic acid (Kitada et al 1967, Basappa et al1970.…”

Section: Penicellium 28%mentioning

confidence: 99%

Isolation and screening of kojic acid producing isolate of Aspergillus oryzae potentially applicable for production from sugarcane molasses

Rasmey¹,

Basha²

2016

IJBR

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Kojic acid is an organic acid produced as secondary metabolite by different fungi specially Aspergillus species. Isolation of a novel fungal strain potential for kojic acid production from agro-industrial wastes was the main purpose of the present study. Kojic acid was estimated in the current investigation colorimetric by 2,6-dichlorophenolindophenol (DCIP). A total of 43 fungal isolates belonging to seven species of Aspergillus recovered from stored wheat grains and dust air were screened for their ability to produce kojic acid. Ten isolates of them belonging to A. oryzae and A. flavus var. columnaris produced high concentrations (16.818 ± 0.006 -43.917 ± 0.389 g/l) of kojic acid from glucose. The secondary screening of these ten isolates for kojic acid production from glucose, sucrose, starch, maltose and cellulose as different carbon sources resulted that A. oryzae 124A was the highly producer on glucose and sucrose recording 44.189 ± 0.079 and 32.135 ± 0.298 g/l, respectively. A. oryzae 124A produced 15.022 ± 0.017 g/l of kojic acid from the pretreated semisynthetic sugarcane molasses. The maximum concentration (29.431 ± 0.001 g/l) of kojic acid production by A. oryzae 124A from sugarcane molasses was obtained when the fungus grown on 5 % sugarcane molasses adjusted at pH 3.5 and incubated at 28 ∘ C for 19 days. The recorded results suggested that A. oryzae 124A could be used as a promising candidate for utilization in kojic acid fermentation from sugarcane molasses on industrial scale.

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Production of organic acids and metabolites of fungi for food industry

Cited by 23 publications

References 153 publications

Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Optimization of citric acid production using a mutant strain of Aspergillus niger on cassava peel substrate

Enhancing citric acid production of Yarrowia lipolytica by mutagenesis and using natural media containing carrot juice and celery byproducts

Isolation and screening of kojic acid producing isolate of Aspergillus oryzae potentially applicable for production from sugarcane molasses

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