Mycological production of citric acid— the submerged culture method

1949 ◽  
Vol 3 (4) ◽  
pp. 360-374 ◽  
Author(s):  
D. Perlman
Keyword(s):  
Citric Acid ◽  
Submerged Culture ◽  
Culture Method

scholarly journals Potential of marula (Sclerocarya birrea subsp. caffra) waste for the production of vinegar through surface and submerged fermentation

2018 ◽  
Vol 114 (11/12) ◽  
Author(s):  
Tumisi J. Molelekoa ◽  
Thierry Regnier ◽  
Laura S. da Silva ◽  
Wilma A. Augustyn
Keyword(s):  
South Africa ◽  
Acetic Acid ◽  
Bioactive Compounds ◽  
Submerged Fermentation ◽  
Submerged Culture ◽  
Starter Culture ◽  
Culture Method ◽  
Limpopo Province ◽  
Surface Culture ◽  
Culture Techniques

Although there is an abundance of indigenous fruits in South Africa, knowledge of their potential uses is mainly restricted to within communities. In this study, marula fruit-processing waste by-products (fruit pulp residue and skin) were used as substrates in surface culture and submerged fermentation methods to produce vinegar (acetic acid) using spontaneous and starter culture techniques. The study revealed the possibility of producing vinegar through both methods of fermentation, with yields of acetic acid ranging between 41 000 mg/L and 57 000 mg/L (surface culture method) and between 41 000 and 54 000 mg/L (submerged culture method). Furthermore, the physicochemical property analyses revealed marula vinegar to be a potential source of bioactive compounds (total phenolics 0.289–0.356 mg/L GAE and total flavonoids 0.146–0.153 mg/L CAE) which displayed a potent antiradical activity against DPPH•: 78.85% for surface culture and 73.03% submerged culture, respectively. The sensory panel recommended application of the vinegar in products such as salad dressing and mayonnaise. Finally, we have demonstrated that the surface culture method using the inoculation technique is more suitable for the production of high-quality vinegar, with possible consideration for commercialisation. Significance: Marula fruit has high economic importance for South Africa, particularly for the Limpopo Province. Marula waste can be a source of bioactive compounds, yet comparatively little is reported on the potential use of the waste to produce vinegar. Self-development of communities through viable and easy to produce commodities from marula fruit needs to be implemented and prioritised in the Limpopo Province.

scholarly journals Correction to: Functional exploration of co-expression networks identifies a nexus for modulating protein and citric acid titres in Aspergillus niger submerged culture

2019 ◽  
Vol 6 (1) ◽  
Author(s):  
Timothy C. Cairns ◽  
Claudia Feurstein ◽  
Xiaomei Zheng ◽  
Li Hui Zhang ◽  
Ping Zheng ◽  
...  
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Submerged Culture

Following publication of the original article [1], the authors provided revised images for Figs. 4, 6 and 7 which were not processed by the typesetter during proof-correction stage. The corrected figures are given with this erratum.

scholarly journals Determination the optimum condition for production of superoxide dismutase (SOD) from a local isolate of staphylococcus aureus

2009 ◽  
Vol 3 (2) ◽  
pp. 63-75
Author(s):  
Hala Abd- Alkariem Rasheed ◽  
Ghazi Munim Aziz
Keyword(s):  
Staphylococcus Aureus ◽  
Superoxide Dismutase ◽  
Submerged Culture ◽  
Enzyme Production ◽  
Seminal Fluid ◽  
Nitrogen Sources ◽  
Culture Method ◽  
Optimal Time ◽  
Vaginal Swabs ◽  
Initial Ph

Thirty three isolates classified as Staphylococcus aureus were isolated from 183 different samples that included wounds, burns, boils, abscesses, ear, nose, vaginal swabs, blood, urine samples, sputum, seminal fluid and cerebrospinal fluid. The ability of these isolates to produce superoxide dismutase (SOD) was tested by using submerged culture. It has been found that the isolate S.aureus HM86 has the highest productivity of the enzyme. The optimal condition for SOD enzyme production from the isolate S.aureus HM86 by the submerged culture method were determined using (0.5 %) Mannose as carbon source and peptone (0.5%) and pancreatic digest of casein (2%) as nitrogen sources with initial pH of 7 after 12 hours of incubation at 37oC, in shaker incubator at 150 rpm and with aeration ratio (1: 6.6). It has been found that the best method for enzyme extraction is by using ultrasonication for 15 min, the optimal time for addition of paraquat at concentration of 0.5 mM is after 6 and 8 hours of growth.

scholarly journals Production of Citric Acid from Apple Pomace by Using Surface Culture Method

2011 ◽  
Vol 6 (5) ◽  
pp. 226-230 ◽  
Author(s):  
Mohammadyar Hoseyini ◽  
Narmela Asefi ◽  
Mansoureh Mozaffari
Keyword(s):  
Citric Acid ◽  
Culture Method ◽  
Apple Pomace ◽  
Surface Culture

Production of Citric Acid in Submerged Culture

1947 ◽  
Vol 39 (7) ◽  
pp. 821-825 ◽  
Author(s):  
Edward O. Karow ◽  
Selman A. Waksman
Keyword(s):  
Citric Acid ◽  
Submerged Culture
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