OPTIMIZATION OF MEDIUM AND CULTURE CONDITIONS IN CITRIC ACID PRODUCTION BY SUBMERGED FERMENTATION
Abstract
Citric acid is a very important additive for food industry beeing produced mainly by submerged fermentation of Aspergillus nigerstrain. This work aims to optimize the concentration of inorganic salts for production of citric acid in liquid medium by the strains of A. niger LPB 21, using the fractionary factorial statistic plano The results showed efficient increasing from 6.6% to 18.0% after the optimization.
Keywords
ÁCIDO CÍTRICO - PRODUÇÃO; FERMENTAÇÃO SUBMERSA; Aspergillus niger. CITRIC ACID - PRODUCTION; SUBMERGED FERMENTATION.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v13i2.14164
