English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Extensive work has been done in establishing the optimum conditions for citric acid production by fermentation with Aspergillus species (Loesecke, 1945; Karow and Waksman, 1947; Perlman, 1943; Perquin, 1938), and on the use of crude carbohydrate, such as molasses, as raw material (Karow and Waksman, 1947; Gerhardt, Dorrell, and Baldwin, 1947; Perlman, Kita, and Peterson, 1946; Walter, 1947). There are still a number of differences in opinion concerning the essential factors affecting the production of citric acid. The medium used in the present investigation was prepared with commercial glucose, purified by an aluminum hydroxide coprecipitation method. Systematic variation of the concentrations of the inorganic constituents of this medium gave results indicative of the nature of the relations between certain of the constituents and the accumulation of citric acid in the culture.

The Interdependence of Medium Constituents in Citric Acid Production by Submerged Fermentation