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Aspergillus niger

Citric Acid. By far the most extensively used food acidulant is citric acid (qv) [77-92-9] C HgO. This acid is favored because of its solubiUty, fresh flavor character, low cost, and low toxicity. It is commercially synthesized by fermentation (qv) of molasses hy Aspergillus niger (6). [Pg.436]

Glucose oxidase (from Aspergillus niger) [9001-37-0] Mf 186,000, [EC 1.1.3.4]. Purified by dialysis against deionized water at 6° for 48hours, and by molecular exclusion chromatography with Sephadex G-25 at room temperature. [Holt and Cotton J Am Chem Soc 109 1841 1987.]... [Pg.537]

Lipase from Aspergillus niger, 0.2 M phosphate buffer, acetone, pH 7, 37°, 50-96% yield. This lipase was used in the cleavage of phosphopeptide heptyl esters. These conditions are sufficiently mild to prevent the elimination of phosphorylated serine and threonine residues." ... [Pg.381]

A major breakthrough in the fermentation process came in 1916 - 1920 when it was found that Aspergillus niger grew well at pH values below 3.5, producing citric add in days rather than weeks. The faster incubation and highly add conditions (often below pH 2.0) also served to minimise potential problems caused by contamination. [Pg.125]

In summary the majority of the world dtric add production is still via microbial fermentation of carbohydrate substrates (derived from plants) using Aspergillus niger. [Pg.126]

Lankacldin A Lankacldinol A Lankacidin C Streptomyces rochei, Aspergillus niger Aspergillys sojae Trametes sanguinea... [Pg.190]

Hydroxylation Nor-pregn-3-ene-2,20 -dione 21 -Hydroxy-nor-pregn -3-ene-2,20-dione Aspergillus niger... [Pg.314]

Only Aspergillus niger is strongly amylolytic and capable of using foe starch in the effluent. Open lagoon systems operating at low pH, if effective, would be a cheaper method of production than aseptic bioreactors. [Pg.350]

Pectinase, protease Aspergillus niger, A. aureus Clarifying agents in fruit juice... [Pg.2]

Gluconic acid Aspergillus niger Pharmaceutical products... [Pg.2]

Citric acid Aspergillus niger or A. wentii Food products, medicine... [Pg.2]

Aspergillus niger Glycidyl methacrylate Gluconic acid ... [Pg.225]

Citric acid fermentation of cane-molasses is by submerged fermentation in a 21 biostat (B. Braun) stirred fermenter. A strain of Aspergillus niger is the most widely used for commercial production. A. niger is also highly recommended in the present study, which can obtained from the American Type Culture Collection, Rockville, Maryland, USA. Molasses... [Pg.280]

Aspergillus niger XTCC 11414 can be used for citric acid fermentation. It should be ordered from the ATCC. The culture was maintained on 10.0% sterilised molasses obtained from Central Sugar SDN BHD, pH 5.8. The slant stock cultures of A. niger will be stored at 5 °C in the refrigerator. All the culture media, unless otherwise stated, is sterilised at 121 °C (15 psig pressure) for 15 minutes. [Pg.281]

I la -Hydroxy-3,20-dioxo-pregnen-(4) Rhizopus riigrians ATCC 6227b4 24°/, Aspergillus niger ... [Pg.730]

Structure of the Polyglucosan from Aspergillus niger Strain 152, S. A. Barker, E. J. Bourne, and M. Stacey, Chem. hid. (London), (1952) 756-757. [Pg.27]

Studies of Aspergillus niger. Part X. Polyol and Disaccharide Production from Acetate, S. A. Barker, A. Gomez-Sanchez, and M. Stacey, /. Chem. Soc., (1958) 2583-2586. [Pg.32]

See other pages where Aspergillus niger is mentioned: [Pg.101]    [Pg.384]    [Pg.75]    [Pg.249]    [Pg.249]    [Pg.126]    [Pg.12]    [Pg.288]    [Pg.417]    [Pg.87]    [Pg.119]    [Pg.119]    [Pg.142]    [Pg.318]    [Pg.350]    [Pg.1]    [Pg.153]    [Pg.250]    [Pg.280]    [Pg.418]    [Pg.404]    [Pg.786]    [Pg.292]    [Pg.987]    [Pg.751]    [Pg.9]    [Pg.29]    [Pg.31]    [Pg.31]    [Pg.483]   
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