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Journal of Food Technology
Year: 2004  |  Volume: 2  |  Issue: 1  |  Page No.: 1 - 3

Effect of Alcohols on the Production of Citric Acid by Aspergillus niger using Solid State Fermentation

Hamad Ashraf, Asad-ur-Rehman and Ikram-ul-Haq    

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.

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