Professional Documents
Culture Documents
1, 2013
8
CITRIC ACID PRODUCTION FROM SUGARCANE MOLASSES BY ASPERGILLUS NIGER UNDER DIFFERENT
FERMENTATION CONDITIONS AND SUBSTRATE LEVELS
Umar Farooq, Faqir Muhammad Anjum*, Tahir Zahoor*, Sajjad-ur-rahman**, Zafar Hayat***, Kashif Akram and
Ejaz Ashraf***
Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
*National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
**Department of Veterinary Microbiology, University of Agriculture, Faisalabad, Pakistan
***University College of Agriculture, University of Sargodha, Sargodha, Pakistan
Corresponding authors e-mail: umarfarooq@uos.edu.pk
ABSTRACT
Aspergillus niger, one of the most important fungi used in industrial microbiology, has been employed for many
years for the commercial production of citric acid. However, citric production and recovery may vary greatly
depending upon type of substrate as well as the fermentation conditions like temperature, fermentation time and
the type of culture/strain. The present study was aimed to investigate the potential of Aspergillus niger to convert
sugarcane molasses into citric acid through fermentation carried out for 8 days at three different temperatures
20C, 24C and 28C and five substrate levels 0, 6%, 12%, 18% and 24%. The optimum citric acid production was
achieved after 6 days of fermentation from 24% substrate level at 28C. The maximum citric acid yield was
6.870.12 g 100 mL
-1
(68.7 g L
-1
) with a mean recovery of 51.62% with respect to initial total sugar contents of the
media. However, the optimum recovery of citric acid (59.64%) with respect to initial total sugar contents was
achieved from 18% substrate level after the completion of fermentation period of 6 days. The study suggested that
the 6 days of fermentation period with 18% substrate level and temperature 28