OPTIMIZATION OF MEDIUM AND CULTURE CONDITIONS IN CITRIC ACID PRODUCTION BY SUBMERGED FERMENTATION

Authors

  • MÔNICA BEATRIZ KOLICHESKI Universidade Federal do Paraná
  • CARLOS RICARDO SOCCOL Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v13i2.14164

Keywords:

ÁCIDO CÍTRICO - PRODUÇÃO, FERMENTAÇÃO SUBMERSA, Aspergillus niger. CITRIC ACID - PRODUCTION, 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.

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How to Cite

KOLICHESKI, M. B., & SOCCOL, C. R. (1995). OPTIMIZATION OF MEDIUM AND CULTURE CONDITIONS IN CITRIC ACID PRODUCTION BY SUBMERGED FERMENTATION. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 13(2). https://doi.org/10.5380/cep.v13i2.14164

Issue

Vol. 13 No. 2 (1995)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.