The present study was carried out at flask level for the fermentative production of citric acid from cheddar cheese whey using a yeast culture Metschnikowia pulcherrima NCIM 3108. Clarified and unclarified whey with and without nutrient supplementation was screened for citric acid production. The order of citric acid production was supplemented unclarified whey>supplemented clarified whey>unclarified whey>clarified whey. The effect of various process parameters was investigated to maximize the citric acid production from supplemented unclarified whey. The lactose concentration of 6.0% (w/v) at pH 6.0 with an inoculum size 10% (v/v) of 48 h old culture at 30°C supported the maximum concentration of citric acid production after 5 days of incubation period. The agitation of the yeast culture suppressed the citric acid production to a little extent as compared to stationary conditions.
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R.S. Singh, B.S. Sooch, Kamaljit Kaur and J.F. Kennedy, 2004. Optimization of Parameters for Citric Acid Production from Cheddar Cheese Whey Using Metschnikowia pulcherrima NCIM 3108. Journal of Biological Sciences, 4: 700-705.
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