ISSN 2736-1624
Frontiers of Agriculture and Food Technology ISSN 7295-2849 Vol. 10 (2), pp. 001-004, February, 2020. © International Scholars Journals
Full Length Research Paper
Citric acid production from whey with sugars and additives by Aspergillus niger
Murad A. El-Holi and Khalaf S. Al-Delaimy٭
Department of Nutrition and Food Technology, Faculty of Agriculture, The university of Jordan, Amman, Jordan.
Accepted 22 September, 2019
Abstract
Citric acid (CA) production by Aspergillus niger ATCC9642 from whey with different concentrations of sucrose, glucose, fructose, galactose riboflavin, tricalcium phosphate and methanol in surface culture process was studied. It was found that whey with 15% (w/v) sucrose with or without 1% methanol was the most favourable medium producing the highest amount (106.5 g/l) of citric acid. Lower CA was produced from whey with other concentrations of sugars and other additives used. Highest biomass of A. niger was produced with the addition of riboflavins. In general, extension of the fermentation (up to 20 days) resulted in an increase in CA and biomass, and decrease in both residual sucrose and pH values.
Key words: Citric acid, Aspergillus niger, whey fermentation, surface culture.