Rubina Mazhar
Government College University, Lahore, Pakistan
Sikander Ali
Government College University, Lahore, Pakistan
Ikram-ul-haq
Government College University, Lahore, Pakistan
Abdul Waheed
Department of Chemistry,
Government College University, Lahore, Pakistan
ABSTRACT
The present study was conducted on the optimization of cultural conditions for the production of citric acid by mutant strain of Aspergillus niger NG-110 by using shake flask technique. Different cultural conditions such as alcohol (1% methanol) and calcium chloride (2%) were optimized for enhanced citric biosynthesis. The results showed that maximum amount of anhydrous citric acid (81.21 ± 0.2 gl -1) was obtained after 168 h inoculation, with a sugar consumption of 92.20 ± 3.5 gl -1. The dry weight of mycelia was 20.40 ± 0.2 gl -1. On the basis of comparison of kinetic parameters namely the product and growth yield coefficients (Yp/s, Yp/x), volumetric rates (Qp) and specific rate constants (qp), the mutant strain of Aspergillus niger NG-110 was a faster growing organism and had the ability to hyper produce citric acid.
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How to cite this article
Rubina Mazhar, Sikander Ali, Ikram-ul-haq and Abdul Waheed, 2003. Citric Acid Fermentation by Aspergillus niger NG-110 in Shake Flask. Journal of Biological Sciences, 3: 360-370.
DOI: 10.3923/jbs.2003.360.370
URL: https://scialert.net/abstract/?doi=jbs.2003.360.370
DOI: 10.3923/jbs.2003.360.370
URL: https://scialert.net/abstract/?doi=jbs.2003.360.370
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