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Journal of Biological Sciences
  Year: 2001 | Volume: 1 | Issue: 4 | Page No.: 182-183
DOI: 10.3923/jbs.2001.182.183
Production of Citric Acid from Waste Bread by Aspergillus niger
Asim Khan Lodhi, M.Asghar , M.Anjum Zia , Shamila Ambreen and M. Javed Asad

Abstract:
Aspergillus niger showed maximum (7.25 mg/ml) citric acid production after 48 hours incubation in waste bread (1%) medium at pH 4.0 and 37°C . Urea was found to be the best additional nitrogen source amongst (NH4)2SO4, NH4NO3 and (NH4)2HPO4 and it yielded optimal citric acid at 0.4% level in the optimum growth medium. Continuous shaking (120 rpm) fermentation proved to be the best fermentation mode followed by intermittent and still culture fermentation. Recovery trial yielded 6.17 mg citric acid in the form of solid, white crystals from 100 ml of culture filtrate containing 7.25 mg/100 ml citric acid.
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How to cite this article:

Asim Khan Lodhi, M.Asghar , M.Anjum Zia , Shamila Ambreen and M. Javed Asad , 2001. Production of Citric Acid from Waste Bread by Aspergillus niger. Journal of Biological Sciences, 1: 182-183.

DOI: 10.3923/jbs.2001.182.183

URL: https://scialert.net/abstract/?doi=jbs.2001.182.183

 
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