Aspergillus niger citric acid production from

Kirimura, K., Watanabe, T., Sunagawa, T. and Usami, S. (1999) Citric acid production from xylan and xylan hydrolysate by semi-soUd culture of Aspergillus niger. Biosci. Biotechnol. Biochem., 63, 226-228. 

Roukas, T. 2000. Citric and Gluconic Acid Production from Fig by Aspergillus niger Using Solid-State Fermentation. J. Ind. Microbiol. Biotechnol., 25, 298-304. 

St. Louis, MO) and Nocardia mediterranei (ATCC 21789) was from American Type Culture Collection. Aspergillus niger B-60 was obtained from Kubicek at Technical University Wien (Austria) who used this strain for citric acid production studies (10.11). 

Cai J, Yang J, Du Y, Fan L, Qiu Y, Li J, Kennedy JF (2006) Enzymatic preparation of chitosan from the waste Aspergillus niger mycelium of citric acid production plant. Carbohydr Polym 64 151-157... 

The cultivation of selected fungi has attracted attention as a potential method for the chitin/chitosan production because the fermentation process can continue throughout the year and can be manipulated to obtain a product with specific characteristics. Fungal mycelia wastes from biotechnological plants accumulated in the mushroom production and fermentation industries such as waste mycelia of Aspergillus niger from a citric acid production plant deserve particular attention as alternative sources of chitin/chitosan materials (Cai et al. 2006, Muzzarelli et al. 2004). However, they are not produced commercially at the large scale due to the low yields obtained until now compared to the other fermentation processes and the variability in the polymer physicochemical properties. 

Ikram-ul H, Ali S, Qadeer M, Iqbal J. Citric acid production by selected mutants of Aspergillus niger from cane molasses. Bioresour Techno 2004 93 125-30. 

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... 

Citric acid, which prior to 1922 was made entirely from citrus fruits and mainly in Italy, is now produced almost exclusively by the fermentation of sucrose by means of a mold, Aspergillus niger. At first pure sucrose was used for this process but more recently molasses has been used instead. Practically the whole of the world production of citric acid is used as such in medicinal preparations, in making soft drinks and in certain foods. The textile industries use small amounts, and it is also... 

Haq, L, Ali, S., Iqbal, J. (2003). Direct production of citric acid from raw starch by Aspergillus niger. Process Biochem., 38, 921-924. 

Controlled Oxidative Fermentations—by which a number of industrial chemicals are produced. Citromyces. for example, can be used fur the production of citric acid from sugar. Aspergillus niger will yield oxalic acid by partial oxidative fermentation, but if the mold is permitted to remain in contact with the acid, il will convert it to carbon dioxide. 

Wehmet first described citric acid as a product of mold fermentation in 1893. However, it was only in 1919 that commercial fermentation processes based on sucrose were developed.34 Although many organisms have been shown to produce citric acid from carbohydrates, Aspergillus niger has been the best... 

Several simple acids, such as oxalic and citric, were isolated from Aspergillus niger in 1891-1893. Commercial methods for the microbiological production of citric acid (1.9) were developed in the early 1920s. 

Chitin-glucan is extracted from the mycelium of Aspergillus niger, which is a by-product of the production of citric acid for food and pharmaceutical industry. The chemical structure of chitin-glucan is illustrated in Figure 36.3. 

The production of canned crab and shrimp meat as well as the production of citric acid from Aspergillus niger originates very large amounts of chitinous wastes, which not only represent a worry from the ecological standpoint, but also a destruction of renewable polysaccharidic resources 10, Moreover, insects destroy a substantial aliquot of our crops thus, since insects possess a chitinous exoskeleton and their larvae are protected by a chitinous membrane, H an important approach to the crop protection and insect control is the inhibition of chitin biosynthesis 12-15 also interested in protecting... 

Mourya S, Jauhri K. Production of citric acid from starch-hydrolysate by Aspergillus niger. Microbiol Res 2000 155 37-44. 

Roukas T, Kotzekidou P. Production of citric acid from brewery wastes by surface fermentation using Aspergillus niger.f Food Sci 1986 51 225-8. 

The optically inactive citric acid (8-67) is the most important representative of tricarboxylic hydroxy acids. Citric acid, as well as malic acid, occurs in many fruits (especially in lemons). Industrially, it is obtained from lemon juice or produced by fermentation of molasses using fungi Aspergillus niger. Along with malic acid, citric acid is used as an additive in widely different canning products... 

A.P. (1994) Use of agarose-entrapped Aspergillus niger cells for the production of citric-acid from soy whey. Appl Microbiol. BiotechnoL, 41, 571-573. 

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