Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
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.
How to cite this article:
Ikram-ul-Haq , Asad-ur-Rehman and Hamad Ashraf. Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State Fermentation.
DOI: https://doi.org/10.36478/jftech.2004.1.3
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2004.1.3