PRODUCTION AND OPTIMIZATION OF CITRIC ACID BY ASPERGILLUS NIGER USING MOLASSES AND CORNCOB
Keywords:
Citric acid, Pharmaceutical, Molasses, Corncob, Aspergillus niger, Submerged fermentationAbstract
Objective: The present study made an attempt to produce commercially valuable citric acid by the fungal strain Aspergillus niger from molasses and corncob using submerged fermentation, as the best alternative to the sugar substrate.
Methods: Three types of production media were prepared including control (sucrose) by following standard fermentation conditions. The acid production was indicated by the reduction of pH levels. The citric acid content and residual sugars of the final hydrolysate were estimated by the Marrier and Boulet method and Anthrone Sulphuric acid method respectively.
Results: The control production medium gave yield of 4.6 milligrams per milliter (mg/ml) at pH 3.0 on 10th day. The medium containing molasses and other compositions gave the yield of 10.4 mg/ml, whereas corncob medium and other compositions gave the yield of 5.3 mg/ml at pH 2.5. The medium containing molasses and corncob separately with 5 percent (%) sucrose gave the highest yield of 12.6 mg/ml and 6.7 mg/ml at pH 3.0 respectively. Different factors affecting citric acid production by fermentation were also studied. Sucrose was found superior for maximum citric production at optimum incubation temperature at 30 degree Celsius (â°C). The nitrogen supplements, ammonium sulphate and ammonium chloride at a concentration of 0.25 % and 0.5% respectively gave the highest yield, whereas the methanol concentration of 2% was found optimum for obtaining maximum yield of citric acid.
Conclusion: Molasses and corncob when replaced with sucrose in the fermentation medium produced significant amount of citric acid. The results imply the effective use of molasses and corncob as an alternative substrate for the production of commercially valuable, citric acid with a cost effective approach.
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