Role of Environmental Factors and Media Components in Fermentation of Citric Acid
Keywords:
Citric Acid, Fermentation, Soil pH,, Soil Analysis, Fungus, Citric Acid Production, Sucrose, Organic AcidAbstract
This study investigates the impact of various environmental and nutritional factors on citric acid production by Aspergillus niger strains N2, N10, and N12. Soil samples collected from diverse locations were used to isolate fungal cultures, and citric acid production was evaluated under different conditions. The effects of pH on citric acid yield were analyzed, revealing that the optimal pH for citric acid production across all strains was 4.5. At this pH, strain N12 achieved the highest yield of 3.9 mg/mL, while strains N2 and N10 produced 3.8 mg/mL and 3.7 mg/mL, respectively. Acidic conditions, particularly between pH 3.0 and 4.5, were found to be favorable for citric acid production. Sucrose concentration was examined, with the highest citric acid yield observed at 13% sucrose. Strain N12 exhibited the maximum yield of 3.6 mg/mL at this concentration. Higher sucrose levels, ranging from 15% to 18%, resulted in decreased citric acid production, suggesting a potential inhibitory effect of excessive sucrose. The influence of magnesium sulfate (MgSO4) was assessed, identifying 20 mg/L as the optimal concentration for citric acid production. At this level, strain N12 produced 3.9 mg/mL of citric acid, while lower and higher concentrations led to reduced yields, highlighting the importance of balanced MgSO4 levels for efficient citric acid synthesis. Sodium nitrate (NaNO3) concentration was also varied, with the highest citric acid yield occurring at 400 mg/L. Strain N10 achieved the peak yield of 3.9 mg/mL at this concentration. Deviations from this optimal level resulted in decreased citric acid production, indicating that precise NaNO3 concentration control is crucial for maximizing yields. In conclusion, the study identifies optimal conditions for citric acid production in Aspergillus niger as a pH of 4.5, sucrose concentration of 13%, MgSO4 concentration of 20 mg/L, and NaNO3 concentration of 400 mg/L. These findings provide essential insights for optimizing fermentation processes to enhance citric acid production in industrial applications.
References
Aftab Nadeem, Qurantulain Sayed, Shahjahan Baig, Mohammad Irfan and Mohammad Nadeem: Enhanced production of citric acid by Aspergillus niger M-101 using lower alcohol, Turkish Journal of Biochem. 35 (1), pp.7-13, 2010.
Kapoor K.K., Chaudary K. Tauro P. Citric acid In: Prescott and Dunn’s Industrial microbiology, Reed G. (ed) UK: Mac Millan Publisher Ltd P.P. pp.709-747, 1983.
Anand Kishor K., 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, 16:4, EL_4_17, 2008.
Citric acid market size, share & trends analysis report 2030. Grand View Research, 2023.
Ashish Kumar and V.K. Jain: Solid state fermentation studies of citric acid production, African Journal of Biotech Vol.7 (5) pp.644-650, 2008.
Abdullah – Al –Mahin, Shek Mehdi Hasan ,Mahboob Hossain Khan and Rehan Begum (2004) : Citric Acid production by Aspergillus niger through solid state cane bagasse, Banglades, Vol.25, Issue.1, pp.9-12, 2008.
Karaff L. and Kubicek C.P.: Aspergillus niger citric acid accumulation: Do we understand this well working black box? Applied Microbiology and Biotechnology 61, pp.189-196, 2003.
Haq I., Ali S. and Qadeer M.A.: Fed batch culture studies during citric acid fermentation by Aspergillus niger GCMC-7. Biologia 45, pp.32-37, 2001.
Crolla A. and Kennedy K.J.: Optimization of citric acid production from Candida lypolytica Y-1095 using n-paraffin. Journ. of Biotech 89, pp.27-40, 2001.
Currie J.N.: The citric acid fermentation of Aspergillus niger, Can. Journal of microbiology 7, pp.447-453, 1917.
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. 23, pp.63-67, 1976.
Kovats J.: Studies on submerged citric acid fermentation, Acta microbiology pat 9, pp.275-287, 1960.
Prescott and Dunn: A Industrial microbiology, 4Th edition, CBS publisher and distributor, New Dehli, India, August, 1987, pp.710-715, 1987.
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, pp.133-135, 1998.
Dhankar H.S., Ethiraj S. & Vyas S.R.: Effect of methanol on citric acid production from sugar cane molasses by Aspergillus niger, Indian Journ. of Technology, 12, pp.316-317, 1974.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors contributing to this journal agree to publish their articles under the Creative Commons Attribution 4.0 International License, allowing third parties to share their work (copy, distribute, transmit) and to adapt it, under the condition that the authors are given credit and that in the event of reuse or distribution, the terms of this license are made clear.
