Comparative studies on submerged, liquid surface and solid state fermentation for citric acid production by Aspergillus niger RCNM 17

G. Narayanamurthy, Y. L. Ramachandra, S. Padmalatha Rai, P. S.Sujan Ganapathy, B. T. Kavitha, Y. N. Manohara

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

A comparative study on three different fermentation techniques was carried out for citric acid production by a new soil isolate Aspergillus niger RCNM 17 using Shu and Johnson's (1948a) medium. A. niger RCNM 17 produced highest titer of citric acid in Solid State Fermentation (61.08 g citric acid at 72 h with 43.61% and 53.19% conversions based on the total initial sugar and the sugar consumed during fermentation respectively) compared to Submerged Fermentation (10.23 g citric acid/l at 168 h with 7.32 and 9.65% conversions based on the total initial sugar and the sugar consumed during fermentation respectively) and Liquid Surface Fermentation (24.37 g citric acid/l at 144 h with 17.40% and 24.72% conversions based on the total initial sugar and the sugar consumed during fermentation respectively).

Original languageEnglish
Pages (from-to)361-364
Number of pages4
JournalAsian Journal of Microbiology, Biotechnology and Environmental Sciences
Volume10
Issue number2
Publication statusPublished - 2008

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Aspergillus niger
citric acid
Citric Acid
Fermentation
fermentation
comparative study
sugar
liquid
solid state
Soil

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Microbiology
  • Applied Microbiology and Biotechnology
  • Environmental Science(all)

Cite this

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title = "Comparative studies on submerged, liquid surface and solid state fermentation for citric acid production by Aspergillus niger RCNM 17",
abstract = "A comparative study on three different fermentation techniques was carried out for citric acid production by a new soil isolate Aspergillus niger RCNM 17 using Shu and Johnson's (1948a) medium. A. niger RCNM 17 produced highest titer of citric acid in Solid State Fermentation (61.08 g citric acid at 72 h with 43.61{\%} and 53.19{\%} conversions based on the total initial sugar and the sugar consumed during fermentation respectively) compared to Submerged Fermentation (10.23 g citric acid/l at 168 h with 7.32 and 9.65{\%} conversions based on the total initial sugar and the sugar consumed during fermentation respectively) and Liquid Surface Fermentation (24.37 g citric acid/l at 144 h with 17.40{\%} and 24.72{\%} conversions based on the total initial sugar and the sugar consumed during fermentation respectively).",
author = "G. Narayanamurthy and Ramachandra, {Y. L.} and Rai, {S. Padmalatha} and Ganapathy, {P. S.Sujan} and Kavitha, {B. T.} and Manohara, {Y. N.}",
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Comparative studies on submerged, liquid surface and solid state fermentation for citric acid production by Aspergillus niger RCNM 17. / Narayanamurthy, G.; Ramachandra, Y. L.; Rai, S. Padmalatha; Ganapathy, P. S.Sujan; Kavitha, B. T.; Manohara, Y. N.

In: Asian Journal of Microbiology, Biotechnology and Environmental Sciences, Vol. 10, No. 2, 2008, p. 361-364.

Research output: Contribution to journalArticle

TY - JOUR

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AU - Narayanamurthy, G.

AU - Ramachandra, Y. L.

AU - Rai, S. Padmalatha

AU - Ganapathy, P. S.Sujan

AU - Kavitha, B. T.

AU - Manohara, Y. N.

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AB - A comparative study on three different fermentation techniques was carried out for citric acid production by a new soil isolate Aspergillus niger RCNM 17 using Shu and Johnson's (1948a) medium. A. niger RCNM 17 produced highest titer of citric acid in Solid State Fermentation (61.08 g citric acid at 72 h with 43.61% and 53.19% conversions based on the total initial sugar and the sugar consumed during fermentation respectively) compared to Submerged Fermentation (10.23 g citric acid/l at 168 h with 7.32 and 9.65% conversions based on the total initial sugar and the sugar consumed during fermentation respectively) and Liquid Surface Fermentation (24.37 g citric acid/l at 144 h with 17.40% and 24.72% conversions based on the total initial sugar and the sugar consumed during fermentation respectively).

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