Submerged citric acid fermentation of beet molasses in tank-type fermenters

1963 ◽  
Vol 5 (3) ◽  
pp. 193-199 ◽  
Author(s):  
D. S. Clark ◽  
C. P. Lentz
Keyword(s):  
Citric Acid ◽  
Acid Fermentation ◽  
Beet Molasses ◽  
Citric Acid Fermentation

SUBMERGED CITRIC ACID FERMENTATION OF FERROCYANIDE-TREATED BEET MOLASSES: MORPHOLOGY OF PELLETS OF ASPERGILLUS NIGER

1962 ◽  
Vol 8 (1) ◽  
pp. 133-136 ◽  
Author(s):  
D. S. Clark
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Internal Structure ◽  
Volume Changes ◽  
Acid Fermentation ◽  
Fermentation Conditions ◽  
Uniform Consistency ◽  
Beet Molasses ◽  
Citric Acid Fermentation

A study of the internal structure of Aspergillus niger pellets, grown during submerged citric acid fermentation of ferrocyanide-treated beet molasses, was made using botanical microtechniques. Under optimum fermentation conditions, each pellet developed as a round mass of mycelium of uniform consistency during the first 24 hours of the fermentation (mash sparged with air); subsequently (mash sparged with oxygen), a dense crust of growth formed at the periphery of the pellet and autolysis of cells at the center began. At the end of fermentation (140 hours), the pellet consisted of a shell of mycelium occupying less than 50% of the pellet volume. Changes in fermentation conditions were reflected in the density of peripheral growth and in the rate and extent of autolysis.

scholarly journals Citric Acid Fermentation of Beet Molasses 1

1946 ◽  
Vol 52 (5) ◽  
pp. 555-564 ◽  
Author(s):  
Philipp Gerhardt ◽  
W. W. Dorrell ◽  
I. L. Baldwin
Keyword(s):  
Citric Acid ◽  
Acid Fermentation ◽  
Beet Molasses ◽  
Citric Acid Fermentation

SUBMERGED CITRIC ACID FERMENTATION OF SUGAR BEET MOLASSES: EFFECT OF PRESSURE AND RECIRCULATION OF OXYGEN

1961 ◽  
Vol 7 (4) ◽  
pp. 447-453 ◽  
Author(s):  
D. S. Clark ◽  
C. P. Lentz
Keyword(s):  
Citric Acid ◽  
Oxygen Pressure ◽  
Initial Rate ◽  
Total Yield ◽  
Acid Fermentation ◽  
Acid Yield ◽  
Flow Rates ◽  
Beet Molasses ◽  
Citric Acid Fermentation ◽  
Effect Of Oxygen

Recirculation of oxygen during submerged citric acid fermentation of ferrocyanide-treated beet molasses by Aspergillus niger was successful. Results obtained in 36-liter glass tower fermenters showed that neither rate of production nor total yield of citric acid was affected. No treatment of the recirculated gas other than carbon dioxide removal was required. At both low and high oxygen flow rates, increased oxygen pressure (up to 1.7 atm) markedly increased initial rate of production and total yield of citric acid. Oxygen pressure above 1.7 atm decreased citric acid yield. Within the limits tested, the effect of oxygen pressure was independent of total pressure.

SUBMERGED CITRIC ACID FERMENTATION OF SUGAR BEET MOLASSES: INCREASE IN SCALE

1955 ◽  
Vol 1 (5) ◽  
pp. 299-311 ◽  
Author(s):  
R. Steel ◽  
C. P. Lentz ◽  
S. M. Martin
Keyword(s):  
Citric Acid ◽  
Scale Up ◽  
Aeration Rate ◽  
Small Scale ◽  
Acid Fermentation ◽  
Inoculum Level ◽  
Cross Sectional ◽  
Factors Affecting ◽  
Beet Molasses ◽  
Initial Ph

Factors affecting the production of citric acid in the submerged fermentation of ferrocyanide-treated beet molasses by Aspergillus niger were studied in 2.5 and 36 liter fermenters. The small fermenters were used to determine the effects of changes in sterilization technique, phosphate supplement, ferrocyanide treatment, inoculum level, initial pH, fermentation temperature, and aeration rate. The relation between ferrocyanide concentration and inoculum level was also studied. Four different samples of molasses were fermented successfully. An average yield of 8.2% citric acid (64% conversion) was obtained from 51 small-scale fermentations. Comparable yields were obtained in the large fermenters under comparable conditions. Most of the information obtained with the small fermenters was applicable to the larger-scale fermenters, but in the latter the fermentation was significantly more stable. Aeration was the main problem in the scale-up and aeration rates approximately double those calculated on a fermenter cross-sectional area basis were required for comparable results in the large fermenters.

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