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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(5): 483-492
DOI: http://dx.doi.org/10.20546/ijcmas.2016.505.050


Citric Acid Production from Different Sources under Submerged Conditions using Aspergillus niger
Pallavi Singh1*, Sadiya Draboo2, Aishwarya Singh2, Swapnil Chaturvedi2, Swati Sharma2 and Pooja Verma2
1Associate Professor, Department of Biotechnology, IILM Academy of Higher Learning, India
2Undergraduate students (4th year), Department of Biotechnology, IILM Academy of Higher Learning, India
*Corresponding author
Abstract:

Extensive developments in the area of industrial biotechnology over past few years have signified the importance of citric acid as one of the most known organic acid, applied mainly as flavoring, emulsifying, cleaning, and chelating agent. It also plays a major role in pharmaceutical and cosmetic industries. Citric acid is produced by various microorganisms such as Aspergillus niger, Penicillium restrictum, Trichoderma viride, Mucor piriformis, A. awamori. A. niger is one of the most commonly used source for citric acid production under submerged fermentation conditions. A.niger was isolated from rotten onion, coconut, and lemon and was grown in supplemented Potato Dextrose Broth (PDB) at 30°C for 7 days. Best source for isolation of A.niger amongst these sources was analyzed by observation of optical density. Subsequently, production of citric acid using A.Niger on variable sugar sources was carried under Nitrogen and phosphorus limitation. Three different production media for citric acid production were used,Cane Molasses, Czapek Dox and Orange peel media. Effect of variation of pH in the range of 1-5 and temperature in the range of 200 to 500C over production of citric acid in cane molasses, Czapek Dox and Orange peel was estimated. Quantitative estimation of citric acid produced under varying environmental parameters in submerged culture condition was done using titration method and it was observed the best production media for citric acid production using A.nigerwas Cane molasses media at the pH 1 and temperature 20°C.


Keywords: Citric acid, Aspergillusniger, Submerged fermentation, Czapek dox, Cane molasses, Orange peel, titration, Optical density, pH and temperature
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How to cite this article:

Pallavi Singh, Sadiya Draboo, Aishwarya Singh, Swapnil Chaturvedi, Swati Sharma and Pooja Verma. 2016. Citric Acid Production from Different Sources under Submerged Conditions using Aspergillus niger.Int.J.Curr.Microbiol.App.Sci. 5(5): 483-492. doi: http://dx.doi.org/10.20546/ijcmas.2016.505.050