Effects of Fermentation Conditions on Citric Acid Production from BeetMolasses by Aspergillus niger
Yazarlar (3)
Kırşehir Ahi Evran Üniversitesi, Türkiye
Kırşehir Ahi Evran Üniversitesi, Türkiye
Prof. Dr. Harun ÇİFTÇİ
Kırşehir Ahi Evran Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Asian Journal of Chemistry | ||
| Dergi ISSN | 0970-7077 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2009 |
| Cilt / Sayı / Sayfa | 21 / 4 / 3211–3218 | DOI | – |
| Özet |
| The effects of initial sugar concentration, pH and temperature on citric acid production from beet molasses by Aspergillus niger were investigated in shake cultures. The maximum citric acid production (52.3 g L;) was achieved at the condition where the initial sugar concentration was 140 g L-1 at pH 5.0, 30 degrees C. When the fermentation was performed in the treated medium the citric acid concentration increased from 14.3 to 33.2 g L-1. Beet molasses is a suitable substrate for citric acid production by A. niger and this organism is sensitive to pH, temperature and sugar concentration in the medium. |
| Anahtar Kelimeler |
| Aspergillus niger | Beet molasses | Citric acid | Fermentation conditions |
