Production of microbial cells Baker’s yeast, single cell protein, lactic acid bacteria Production of primary metabolites Ethanol (both in beer and wine production and for technical use), lactic acid, citric acid, acetic acid, amino acids, vitamins Production of secondary metabolites Antibiotics (penicillins, cephalosporins, clavulanic acid, tetracycline), skikonin Production of microbial enzyme...

objective(s):non-alcoholic steatohepatitis (nash), is an important component of non-alcoholic fatty liver disease (nafld) spectrum, which progresses to the end stage liver disease, if not diagnosed and treated properly. the disproportionate production of pro- and anti-inflammatory adipokines secreted from fat contributes to the pathogenesis of nash. in this study, the comparative effect of piog...

INTRODUCTION To control the tissue browning phenomenon, callus growth, total phenolics and paclitaxel production, in the current investigation, we evaluated the effects of citric acid and ascorbic acid (as antioxidants) and glucose, fructose and sucrose in callus cultures of Taxus brevifolia. METHODS To obtain healthy callus/cell lines of Taxus brevifolia, the effects of two antioxidants asco...

We have previously demonstrated that islet depolarization with 70 mM KCl opens Cx36 hemichannels and allows diffusion of small metabolites and cofactors through the β-cell plasma membrane. We have investigated in this islet "permeabilized" model whether glycolytic and citric acid cycle intermediates stimulate insulin secretion and how it correlates with ATP production (islet content plus extrac...

Abstract: The main aim of this study is to investigate about citric acid production by ETGP12 and ETGP18 strains of Aspergillus niger with the inclusion of certain nutrients along with the substrates. The substrates (rice chaff and sesamum oil cake) were fermented in the presence of different nutrients like ammonium carbonate and potassium dihydrogen phosphate at concentrations ranging from 0.1...

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...

The present investigation deals with the kinetics of submerged citric acid fermentation by Aspergillus niger using blackstrap molasses as the basal fermentation media. A laboratory scale stirred fermentor of 15-L capacity having working volume of 9-L was used for cultivation process and nutritional analysis. Among the 10 stock cultures of Aspergillus niger, the strain GCBT7 was found to enhance...

Statistical experimental design was applied for the optimization of medium constituents for citric acid production by Yarrowia lipolytica NCIM 3589 in submerged fermentation using raw glycerol as the carbon source. Response surface methodology (RSM) involving central composite design (CCD) was adopted to evaluate the amount of citric acid produced by most important factors, such as carbon conce...

Modification of soybean hulls with citric acid (CA) improves the metal ion binding capacity of the hulls. A process for this modification has been developed. However, the process must be optimized for it to be cost effective. In this regard, the objectives of this study were (1) to develop a wash procedure to remove non-reacted or residual CA after soybean hull modification in order to maximize...

In this study, crude glycerol was used as a carbon source in the cultivation of wild yeasts, aiming for the production of microbial lipids and citric acid. Forty yeasts of different sources were tested concerning their growth in crude and commercial glycerol. Four yeasts (Lidnera saturnus UFLA CES-Y677, Yarrowia lipolytica UFLA CM-Y9.4, Rhodotorula glutinis NCYC 2439, and Cryptococcus curvatus ...