Citric 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). 

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. 

Citric acid Aspergillus niger or A. wentii Food products, medicine... 

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. 

Organic acids Citric acid Aspergillus niger Effervescent products sodium citrate used as an anticoagulant potassium citrate used to treat cystitis... 

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). 

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. 

Citric acid - Aspergillus niger >200 g. 9-12 days, 1,000,000 t year h yield >95% Downstream processing by precipitation as calcium citrate [21,22, 25]... 

Commercial Synthesis of Citric Acid Citric acid is used as a flavoring agent in soft drinks, fruit juices, and many other foods. Worldwide, the market for citric acid is valued at hundreds of millions of dollars per year. Commercial production uses the mold Aspergillus niger, which metabolizes sucrose under carefully controlled conditions. 

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. 

Citric acid Aspergillus niger, Candida spp. Acidulant in food industry pharmaceuticals (effervescent powders) esters used as plasticizers... 

All enzymes exhibit various features that could conceivably be elements in the regulation of their activity in cells. All have a characteristic pH optimum which makes it possible for their catalytic rates to be altered by changes in intracellular pH (e.g. in ribulose diphosphate carboxylase(l7>). The activities also depend on the concentration of substrates, which may vary according to intracellular conditions. Moreover, many require metal ions or vitamins, and the activity of enzymes may be a function of the concentrations in which such materials are present (e.g. the effect of iron limitation on the citric acid fermentation of Aspergillus niger ). However, over and above these factors, some enzymes have other properties that... 

Aspergillus niger Food, feed, and nutritional ingredients Enzymes, citric acid... 

Except for small amounts produced from citrus-fruit wastes, citric acid is manufactured by aerobic fermentation of crude sugar or corn sugar by a special strain of Aspergillus niger,... 

Papagianni, M. 2007. Advances in Citric Acid Fermentation by Aspergillus Niger. Biochemical Aspects, Membrane Transport and Modeling. Biotechnol. Adv., 25, 244-263. 

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

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... 

In solid-state, or Koji, fermentation, Aspergillus niger is grown on moist wheat bran (70-80% water) and produces citric acid in 5-8 days. This process is practiced only in Japan and accounts for about one-fifth of Japanese citric acid production. In liquid surface, or shallow... 

By changing the fermentation conditions to aerobic, using Aspergillus niger microorganisms, it is possible to produce citric acid from... 

---