Utilization of banana peels for citric acid production by Aspergillus niger
نویسندگان
چکیده
منابع مشابه
Citric Acid Production by Aspergillus Niger*
the Stokes' equation (4). The anomalous appearance of the curves might suggest that a non-random sample had been selected, but examination of the frequencies of cells appearing in different size ranges reveals a normal distribution indicating that a random sample had been selected. The diameters of cells and the correspondent frequencies are: 3.5-2; 4.0-7; 4.5-10; 5.0-20; 5.5-17; 6.0-8; 6.5-2; ...
متن کاملProduction of citric acid by mutants of Aspergillus niger.
Development of methodology for the recovery of citric acid from the fermented broth involves standardization of the various parameters to achieve maximum performance in terms of recovery and optimum conditions. The present investigation was carried out to study the purification of citric acid from fermented broth by calcium carbonate precipitation and subsequent acid hydrolysis. The parameters ...
متن کاملInhibition of oxidative phosphorylation for enhancing citric acid production by Aspergillus niger
BACKGROUND The spore germination rate and growth characteristics were compared between the citric acid high-yield strain Aspergillus niger CGMCC 5751 and A. niger ATCC 1015 in media containing antimycin A or DNP. We inferred that differences in citric acid yield might be due to differences in energy metabolism between these strains. To explore the impact of energy metabolism on citric acid prod...
متن کاملPurification and Characterization of Α-amylase Produced by Aspergillus Niger Using Banana Peels
The present study was aimed at purification and characterization of α-amylase enzyme from strain of Aspergillus niger isolated from local soil samples. Solid state fermentation (SSF) was carried out to produce α-amylase from A. niger using waste banana peel as substrate. The maximum activity of α-amylase (11926 U/gds) was recorded after 72 hours of fermentation. The extracted enzyme was subject...
متن کاملAcidic pre-treatment of sugarcane molasses for citric acid production by Aspergillus niger NG-4
Citric acid obtained through the microbial fermentation is considered synthetic while that of present in fruits is referred to as natural (Ranya et al., 1999; Karklins et al., 2001). It is responsible for the tart taste of various fruits e.g., lemons, limes, oranges, pineapples, pears and gooseberries. It can be extracted from the citrus fruit juice by adding calcium oxide to form calcium citra...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Agriculture and Biology Journal of North America
سال: 2013
ISSN: 2151-7517,2151-7525
DOI: 10.5251/abjna.2013.4.4.384.387