National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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