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Production of Citric Acid from Beet Molasses by Immobilized Cells of Aspergillus niger
Author(s) -
ROUKAS T.
Publication year - 1991
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.1365-2621.1991.tb05409.x
Subject(s) - aspergillus niger , citric acid , fermentation , bioreactor , laboratory flask , chemistry , food science , industrial fermentation , biochemistry , chromatography , organic chemistry
Citric acid was produced from beet molasses by immobilized cells in shake flasks and glass bioreactor. Maximum concentration of citric acid (35 g/L) was observed from immobilized A. niger cells in shake flasks after 28 days fermentation. In repeated batch fermentations, the A. niger cells entrapped in Ca‐alginate gel beads retained ability to produce citric acid for up to 84 days.