On the basis of the present knowledge of Aspergillus niger metabolism during citric acid fermentation, an idea on how to improve the process was formed. Initially, a higher sucrose concentration was used for the germination of spores, which caused a higher intracellular level of the osmoregulator, glycerol, to be present. When citric acid started to be excreted into the medium, the substrate wa...

Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of individual species at 12-h intervals throughou...

Aerobacter aerogenes is able to utilize citric acid as sole source of carbon for growth in both aerobic and anaerobic conditions. From an analysis of fermentation liquors Deffner and Franke (1939) and Brewer and Werkman (1939) concluded that citric acid is decomposed anaerobically to oxalacetate and acetate as initial products. Manometric studies by the latter workers, using Aerobacter indologe...

Most of the commercial sugar acids come from dextrose, the sugar derived from corn. They are cheap and mild and, chemically, maids-of-all-work. Their uses range from the simple process of cleaning milk cans and bottles to the complex production of vitamins. Veterinarians and farmers know best the calcium salt of gluconic acid, which they use for the treatment of milk fever in cows and which doc...

The effect of short pulsing mixing interruptions on the Aspergillus niger R3 morphology and fermentation performance was studied in 5 l agitated fermenters with double Rushton turbine impellers. A stable increase in the mycelia concentration and higher biomass concentrations at the end of the process were achieved in two continuous mixing fermentations, while in two fermentations with mixing in...

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, 4 ...

Lactococcus lactis species is one of the most important groups of lactic acid bacteria that are used in the dairy industry. The major functions of this species in dairy fermentation are the production of lactic acid from lactose, hydrolysis of casein and citric acid fermentation. Thus their metabolic end products and enzymes directly or indirectly have significant influence in determining the t...

In the present study, enzyme-resistant dextrin, prepared by heating of potato starch in the presence of hydrochloric (0.1% dsb) and citric (0.1% dsb) acid at 130ºC for 3 h (CA-dextrin), was tested as a source of carbon for probiotic lactobacilli and bifidobacteria cultured with intestinal bacteria isolated from feces of three healthy 70-year old volunteers. The dynamics of growth of bacterial m...