Fermentation Aspergillus niger

Recovery of mycelium-bound tannase from Aspergillus niger fermentation broth [84]... 

Many process mixtures, notably fermentations, require sample preconcentration, microdialysis, microfiltration, or ultrafiltration prior to analysis. A capillary mixer has been used as a sample preparation and enrichment technique in microchromatography of polycyclic aromatic hydrocarbons in water.8 Microdialysis to remove protein has been coupled to reversed phase chromatography to follow the pharmacokinetics of the metabolism of acetaminophen into acetaminophen-4-O-sulfate and acetaminophen-4-O-glucu-ronide.9 On-line ultrafiltration was used in a process monitor for Aspergillus niger fermentation.10... 

Mandal, C., Gudi, R. D. and Shuraishk, G. K. (2005). Multi-objective optimization in Aspergillus niger fermentation for selective product enhancement. Bioprocess Biosyst. Eng., 28, pp. 149-164. 

T.Y. et al (2000) Increased heterologous protein production in Aspergillus niger fermentation through extracellular proteases inhibition by pelleted growth. Biotechnol Progr, 16, 222-227. 

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). 

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. 

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

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... 

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. 

The authors wish to thank Maijo Searle-van Leeuwen for purification of the P-galactosidase from Aspergillus niger and Novo Nordisk Ferment Ltd Dittingen (Switzerland) for assistance in the purification of the RG-hydrolase and Novo Nordisk A/S Bagsvaerd (Denmark) for the gift of the crude recombinant RG-lyase. 

SoKd substrate fermentation using agricultural wastes was considered to be used for the production of both enzymes in order to reduce the production costs. Production of glucoamylase from Aspergillus niger J8 was reported (1,3). This report concerned on the production of pectinases from Rhizopus sp. 26R in solid substrates composting of agricultural wastes, optimization of the conditions for pectinases production in solid substrates and the estimation of the production cost. 

J2. Jagannathan, V., Rangachari, P. N., and Damodaran, M., Carbohydrate metabolism in citric acid fermentation. 5. Purification and properties of Zwischen-ferment from Aspergillus niger. Biochem. ]. 64, 477-481 (1956). 

In contrast to asymmetric oxidation of unsymmetrical sulfides with chiral peracids, microbial oxidation usually gives much better results. Thus, optically active phenyl benzyl sulfoxide was prepared by oxidation of the parent sulfide via fermentation with Aspergillus niger, NRRL 337, with 18% optical purity (42). Similarly, asymmetric... 

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... 

Citnc acid fermentation plant using Aspergillus niger by Charles Pfizer. 

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