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

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 Biological production of citric acid in submerged culture of Aspergillus niger using cassava pulp wastes

2021 ◽  
Vol 3 (3) ◽  
pp. 69-74
Author(s):  
Ifenayi Boniface Ezea ◽  
Emmanuel Ezaka ◽  
Joy Onyekachi Iwuagwu ◽  
Calista Odinachi Itubochi
Keyword(s):  
Citric Acid ◽  
Aspergillus Niger ◽  
Acid Concentration ◽  
Soybean Meal ◽  
Acid Production ◽  
Submerged Culture ◽  
Incubation Temperature ◽  
Citric Acid Production ◽  
Citric Acid Concentration ◽  
Cassava Pulp

Utilization of cassava pulp wastes for citric acid production was investigated using Aspergillus niger in a submerged culture. A series of experiments were designed on various fermentation parameters to establish the optimal conditions for citric acid production from cassava pulp. This study revealed that production parameters such as cassava pulp concentration, initial pH, incubation temperature, agitation, and nitrogen source and fermentation period had effect on the amount of citric acid produced from cassava pulp. Citric acid concentration increased as the concentration of cassava pulp increases up to 20% with maximum citric acid concentration of 14.9 ± 0.413 g/l after 120 hours of fermentation. pH 5.5 was the optimum with maximum  citric acid concentration of 16.8 ± 0.23 g/l after 120 hours of fermentation. Incubation temperature at 300 C was the optimum, with citric acid concentration of 19.15 ± 0.43 g/l. Increased in agitation speed from 100 to 225 rpm gave the maximum citric acid concentration of 25.2 ± 0.32 g/l after 120 hours of fermentation. Soybean meal supplementation was the best maximum citric acid concentration of 28.2 ± 0.51 g/l. Evaluating the effect of different concentration of soybean meal shows that 0.3 %  supplementation was the optimum with maximum concentration of 31.2 ±0.35g/l from cassava pulp after 120 hours of fermentation. The result suggested that citric acid can be accumulated using cassava pulp by Aspergillus niger in submerged culture during fermentation. Cassava pulp if well harnessed can be used for large scale citric acid production.

Optimization of biomass production with enhanced bioactive compound content by the medicinal mushroom Ganoderma australe under submerged culture

Planta Medica ◽  
2011 ◽  
Vol 77 (12) ◽  
Author(s):  
LM Papaspyridi ◽  
E Topakas ◽  
N Aligiannis ◽  
P Christakopoulos ◽  
AL Skaltsounis ◽  
...  
Keyword(s):  
Biomass Production ◽  
Submerged Culture ◽  
Bioactive Compound ◽  
Medicinal Mushroom ◽  
Ganoderma Australe
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