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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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  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

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