Screening and Isolation of Higher Yielding Strain for Citric Acid Production
Citation
Damu Mokinda Survase"Screening and Isolation of Higher Yielding Strain for Citric Acid Production", International Journal of Engineering Trends and Technology (IJETT), V60(4),199-202 June 2018. ISSN:2231-5381. www.ijettjournal.org. published by seventh sense research group
Abstract
Microbial production of citric acid carried out by various microorganism especially commercial productions carried out by the Aspergillus niger since twentieth century. Citric acid used as flavouring agent in food, beverages, Pharmaceutical and confectionary industries. Traditional source of citric acid is a citrus fruits. World demand and use of Citric acid in the different industries (food, beverages and pharmaceutical industries) and kitchens is increasing day by day, more than 80 lack tons/year (Pohnerkar and Desai, 2014). Natural source of citric acid was citrus fruits which contain 7-9% of citric acid which is extracted by traditional method. It was obtained by the processing of citrus fruits and precipitation with calcium salt. Now a day citrus fruits could not sufficient for fulfill the required growing demand of citric acid. Hence alternative source of citric acid production is a microbial origin. In the present study Aspergillus niger considered as more suitable than the other microorganisms for production of citric acid by fermented broth method. Many factors were affecting invitro production of citric acid. It was found that sucrose is suitable carbon source (13-15%). Similar study was carried out by Currie (1917), Wang- Jiaglong (1998). Different factors affecting microbial production of citric acid like methanol, strain of microorganism, temperature, carbon source, PH etc. were play important role in the production of citric acid. Isolation of Aspergillus niger strain from soil and lemon fruits sample collected from different localities, 2% methanol added into culture medium gives higher yield (Dhankar et al, 1974), 13% sucrose was better carbon source than the glucose and other, 4.5 PH was suitable for higher production of citric acid in vitro and in 28-300 temperature healthy growth was found (Aftab Nadeem et al, 2010).
Reference
[1] Abdullah – Al –Mahin, Shek Mehdi Hasan MahboobHossain Khan and Rehan Begum : Citric Acid production by Aspergillus niger through solid state cane bagasse, Banglades Journ Microbiology, Vol 25 ,Number 1, June 2008 , pp-9-12.
[2] Aftab Nadeem, Quratulain Sayed, Shahjahan Baig, Muhammed Irfan and Muhammed Nadeem : Enhanced production of citric acid by Aspergillus niger M-101 using lower alcohols, Turk Biyokimya Dergisi (Turkish Journal of Biochemistry), 2010, 35; 10; 7-13
[3] Ashish Kumar and V.K. Jain : Solid state fermentation studies of citric acid production, African Journal of Biotech, 2008, Vol. 7 (5)pp. 644- 650.
[4] Chaturvedi Madhusudan ,Singh Manoj, Chugh M Rishi : Citric acid production from cane molasses using submerged fermentation by Aspergillus niger. ATCC9142, Journal of Pharmacy Research 2010, 3(6), 1215-1222.
[5] Currie J.N. : The citric acid fermentation of Aspergillus niger, Can. Journal of microbiology, 1917, 7, 447-453.
[6] Dhankar H.S., Ethiraj S. and Vyas S.R. (1974): Effect of methanol on citric acid production from sugar cane molasses by Aspergillus niger, Indian Journ. Technology,12 316-317.
[7] Gupta J.K., Heding L.G. & Jargensen O.B. : Effect of sugars, pH and Ammonium nitrate on formation of Citric acid by Aspergillus niger, Acta. microbiology Acad. Science Hung., 1976, 23, 63-67.
[8] J.K. Pohnerkar and S.A. Desai : Selective synthesis of citric acid from molasses using Aspergillus niger, International Journ. of Engg. trends and technology,2014, Vol.9 pp 7-9
[9] Jianlong Wang: Improvement of citric acid production by Aspergillus niger with addition of phytate to beet molasses, Bioresource Technology, Sept 1998, Vol. 65 Issue3, pp 243-245
[10] K. Anand Kishor, M. Praveen Kumar, V. Ravi Krishna and G. Venkat Reddy: Optimization of process variables of citric acid production using Aspergillus niger in a batch fermenter, Engineering Letter, 2008, 16:4, EL_4_17.
[11] Kapoor K.K., Chaudhary K. and Tauro P: Citric acid in Prescott and Dunns Industrial microbiology, 1982, 4th ed Greed (ed). AVI Publ. Company West port, Connectcut.
[12] Kovats J : Studies on submerged citric acid fermentation, Acta microbiology Pat 9,1960, 275-287.
[13] Prescott and Dunn : A Industrial microbiology, 4Th edition, CBS publisher and distributor, New Dehli, India, August, 1987, p 710-715. [14] Sing, S.P.; Verma, U.N.; Kishor, M. And Samdani, H.K. : Effect of medium concentration on citric acid production by submerged fermentation. Orient Journal of Chemistry, March 1998, vol. 14, no. 1, p. 133-135
Keywords
Citric acid, Fermentation broth, Aspergillus niger, lemon fruit, ascending chromatography