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Journal of Biological Sciences
Year: 2003  |  Volume: 3  |  Issue: 3  |  Page No.: 360 - 370

Citric Acid Fermentation by Aspergillus niger NG-110 in Shake Flask

Rubina Mazhar, Sikander Ali, Ikram-ul-haq and Abdul Waheed    

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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