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CITRIC ACID FERMENTATION OF BREWERY WASTE
Author(s) -
HANG Y. D.,
SPLITTSTOESSER D. F.,
WOODAMS E. E.,
SHERMAN R. M.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb01504.x
Subject(s) - citric acid , fermentation , mycelium , chemistry , aspergillus niger , food science , methanol , sugar , botany , biology , organic chemistry
Spent grain liquor, a brewery waste, was used as a fermentation medium for the production of citric acid by Aspergillus foetidus (formerly called A. niger NRRL 337.) The yields of citric acid varied from 3.5–12.3g/liter of the waste fermented, depending on the samples. On the basis of the reducing sugar consumed, the yields ranged from 42–58%. The added nitrogen compounds increased mycelial growth and the consumption of sugar, but markedly reduced the amount of citric acid formed. The addition of phosphate (KH 2 PO 4 ) appeared to have little effect on mycelial growth and citric acid production. Methanol in concentrations of 2–4% markedly increased the formation of citric acid from the waste. There was a reduction in mycelial growth associated with the use of methanol.