Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method

P. Ambati, C. Ayyanna

Research output: Contribution to journalArticle

84 Citations (Scopus)

Abstract

The quantitative effects of pH, temperature, time of fermentation, sugar concentration, nitrogen concentration and potassium ferrocyanide on citric acid production were investigated using a statistical experimental design. It was found that palmyra jaggery (sugar syrup from the palmyra palm) is a suitable substrate for increasing the yield of citric acid using Aspergillus niger MTCC 281 by submerged fermentation. Regression equations were used to model the fermentation in order to determine optimum fermentation conditions. Higher yields were obtained after optimizing media components and conditions of fermentation. Maximum citric acid production was obtained at pH 5.35, 29.76°C, 5.7 days of fermentation with 221.66 g of substrate/1, 0.479 g of ammonium nitrate/l and 2.33 g of potassium ferrocyanide/l.

Original languageEnglish (US)
Pages (from-to)331-335
Number of pages5
JournalWorld Journal of Microbiology and Biotechnology
Volume17
Issue number4
DOIs
StatePublished - Aug 22 2001

Fingerprint

jaggery
Citric Acid
citric acid
Fermentation
fermentation
ferrocyanides
Borassus flabellifer
Sugars
potassium
sugars
submerged fermentation
methodology
syrups
ammonium nitrate
Aspergillus niger
Aspergillus
Substrates
Design of experiments
experimental design
Gur

Keywords

  • Aspergillus niger
  • Citric acid
  • Optimization
  • Palmyra jaggery
  • Response surface method
  • Submerged fermentation

ASJC Scopus subject areas

  • Biotechnology
  • Physiology
  • Applied Microbiology and Biotechnology

Cite this

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AU - Ayyanna, C.

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AB - The quantitative effects of pH, temperature, time of fermentation, sugar concentration, nitrogen concentration and potassium ferrocyanide on citric acid production were investigated using a statistical experimental design. It was found that palmyra jaggery (sugar syrup from the palmyra palm) is a suitable substrate for increasing the yield of citric acid using Aspergillus niger MTCC 281 by submerged fermentation. Regression equations were used to model the fermentation in order to determine optimum fermentation conditions. Higher yields were obtained after optimizing media components and conditions of fermentation. Maximum citric acid production was obtained at pH 5.35, 29.76°C, 5.7 days of fermentation with 221.66 g of substrate/1, 0.479 g of ammonium nitrate/l and 2.33 g of potassium ferrocyanide/l.

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