Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method
Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method
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DOI：
10.1023/a:1016613322396
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发表时间：
2001-06-01
影响因子：
4.1
通讯作者：
Ayyanna, C
中科院分区：
文献类型：
--
作者：
Ambati, P;Ayyanna, C
采用统计实验设计，考察了pH、温度、发酵时间、糖浓度、氮浓度和亚铁氰化钾对柠檬酸产量的定量影响。研究发现，棕榈糖浆是黑曲霉MTCC 281深层发酵提高柠檬酸产量的适宜底物。利用回归方程对发酵过程进行建模，确定最佳发酵条件。通过优化培养基成分和发酵条件，获得了较高的产率。在pH 5.35, 29.76℃，发酵5.7 d，底物221.66 g /l，硝酸铵0.479 g /l，亚铁氰化钾2.33 g /l的条件下柠檬酸产量最高。
The quantitative effects of pH, temperature, time of fermentation, sugar concentration, nitrogen concentration and potassium ferrocyanide on citric acid production were investigated using a statistical experimental design. It was found that palmyra jaggery (sugar syrup from the palmyra palm) is a suitable substrate for increasing the yield of citric acid using Aspergillus niger MTCC 281 by submerged fermentation. Regression equations were used to model the fermentation in order to determine optimum fermentation conditions. Higher yields were obtained after optimizing media components and conditions of fermentation. Maximum citric acid production was obtained at pH 5.35, 29.76 degreesC, 5.7 days of fermentation with 221.66 g of substrate/l, 0.479 g of ammonium nitrate/l and 2.33 g of potassium ferrocyanide/l.