TY  - JOUR
T1  - Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State Fermentation
AU - , Ikram-ul-Haq AU - , Asad-ur-Rehman AU - Ashraf, Hamad 
JO  - Journal of Food Technology
VL  - 2
IS  - 1
SP  - 1
EP  - 3
PY  - 2004
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2004.1.3
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2004.1.3
KW  - 
AB  - The present study is concerned with the effect of alcohols such as ethanol and methanol on the biosynthesis of citric acid by Aspergillus niger strain GCB-3. Methyl alcohol in the concentration of 25 ml kg-1 of the substrate gave maximum production i.e. 45.85 g kg-1 while when ethanol was added the maximum production achieved was 40.65 g kg-1. The sugar consumption was 111g kg-1 and 110 g kg-1 respectively. The kinetic parameters such as product yield coefficient (Yp/x), and volumetric rate for product formation (Qp) and substrate consumption (Qs) were also found to be significant at 25 ml kg-1 methanol concentration.
ER  -