According to current views on the intermediary metabolism of carbohydrate, both thiamine and citric acid are significant factors in the oxidation of this foodstuff, Thiamine in its phosphorylated form has been shown (Banga, Ochoa, and Peters, 1939) to be required for the oxidative removal of the pyruvic acid produced in the course of carbohydrate breakdown. Likewise, according to Krebs and John...

Background: Summer savory (Satureja hortensis L.) is one of the most important medicinal and spice plants cultivated in many parts of the world. Objective: A greenhouse experiment was conducted to study the effects of FeSO4 and citric acid application on the morphological traits and essential oil content and its component, gamma-terpinene in S. hortensis. Methods: FeSO4 in four levels (0, 3, ...

sucrose concentration of 60 g/l. Lower amounts of citric acids were found to be produced with other speeds (250-310 rpm).The oxygen flow rate of 1.0 lpm was observed to he most favorable flow rate giving maximum amount of Citric acid (26.6 g/l) with initial sucrose concentration of (60 g/l).. Lower Citric acids were found to be produced with other flow rates (1.5-2.5 lpm).

BACKGROUND The use of fossil carbon sources for fuels and petrochemicals has serious impacts on our environment and is unable to meet the demand in the future. A promising and sustainable alternative is to substitute fossil carbon sources with microbial cell factories converting lignocellulosic biomass into desirable value added products. However, such bioprocesses require tolerance to inhibito...

Eggplant dip is an internationally popular appetizer, prepared in some instances under uncertain hygienic conditions with inconsistent refrigeration. This study examined the effects of citric acid on the survival of pathogenic microorganisms (Salmonella Typhimurium, Escherichia coli O157:H7 and Staphylococcus aureus) and naturally present organisms (lactic acid bacteria, LAB, aerobic bacteria, ...

for evaluation of citric acid and citrate effects on bovine epididymal protoplasmic droplets, fifty bovine testes were collected in the october 2007 till june 2008 from urmia slaughterhouse and transported to the laboratory in a cool container filled with 5 °c ice pack. caudal epididymis was incised and sperm cells were put into petri dishes containing hams f10 media with 10% fetal calf serum (...

Citric acid is the most widely used organic acid in the field of foods and beverages as an acidulant as well as in pharmaceutical and chemical products. Demand for citric acid has increased worldwide, including in Turkey. It is generally produced by surface or submerged fungal fermentation mainly with Aspergillus niger. However, the highest citric acid production has been obtained with the subm...

Corresponding Author Email : [email protected] The study evaluated effect of ascorbic acid and citric acid treatments on the functional and sensory properties of yam flour. Yam (Dioscorea rotundata) tubers were washed, peeled and cut into thin slices of 1cm thickness. The slices were divided into 7 portions. The 1st portion served as control. The 2nd, 3rd, 4th and 5th portions were soaked i...

The asexual filamentous fungus Aspergillus niger is an important industrial cell factory for citric acid production. In this study, we genetically characterized a UV-generated A. niger mutant that was originally isolated as a nonacidifying mutant, which is a desirable trait for industrial enzyme production. Physiological analysis showed that this mutant did not secrete large amounts of citric a...

Two experiments were conducted to examine the effects of alpha-galactosidase supplementation and acidification of diets on nutrient digestibility and growth performance of broiler chicks. In experiment 1, dietary treatments consisted of feeding a low-energy basal diet (2.74 Mcal of ME/kg) alone, the basal diet supplemented with 1,724 units of alpha-galactosidase per kg, the basal diet supplemen...