Utilization of grape must and concentrated rectified grape must to produce gluconic acid by Aspergillus niger, in batch fermentations

Evaluation of agro-food byproducts for gluconic acid production by Aspergillus niger ORS-4.410

“…Higher salt concentration in the crude substrates i.e. GM and BM (1.0 and 1.9 g total nitrogen/l, respectively) (Holland et al 1997) may possibly favour biomass accumulation than the gluconic acid accumulation (Buzzini et al 1993;Ray & Banik 1999). Grape and banana-must when rectified appeared to be the better substrates that has improved gluconic acid yield 20-21% in fermentation medium.…”

“…Depending upon the substrate used, varying degree of the unfermented sugars remained in the fermentation medium and consisted mainly of complex carbohydrates, which were the major carbohydrate residual material of each substrate. Earlier, attempts have been made to utilize the fig, grape-must and sugarcane molasses for gluconic acid production using Aspergillus niger and Penicillium funiculosum MN 238 strains (Kundu & Das 1984;Buzzini et al 1993;Roukas 2000); however, A. niger ORS-4.410 appeared to have yielded higher production levels with RGM and treated cane molasses as compared to the earlier reports (Kundu & Das 1984;Buzzini et al 1993). Analysis of kinetic parameters had also clearly demonstrated RGM followed by RBM are the potential raw substrates for gluconic acid production (Table 1).…”

Enhanced DPPH radical scavenging activity and DNA protection effect of litchi pericarp extract by Aspergillus awamoribioconversion

“…Many fruit byproducts, such as grape pomace, pineapple waste, citrus peel and banana peel, have been used to produce gluconic acid, carotenoids and citric acid by microorganism biotransformation [5-7]. Botella et al [8] have used grape pomace as a solid substrate to produce xylanase and pectinase.…”

Gluconic Acid Production from Golden Syrup by Aspergillus niger Strain using Semiautomatic Stirred-Tank Fermenter

“…Much research work on gluconic acid production has been done in cultures of A. niger using glucose as sole carbon source. For economical consideration of fermentation process, various types of alternative carbohydrate materials such as hydrol, corn starch, grape must, banana must, fig, cheese whey, food processing residues, and saccharified solution of waste paper were utilized in submerged and solid-state surface fermentation [19][20][21][22][23][24].…”