Role of Environmental Factors and Media Components in Fermentation of Citric Acid

Nitin S. Muley¹ , R.P. Phase² , R.T. Parihar³

Section:Research Paper, Product Type: Journal-Paper
Vol.11 , Issue.5 , pp.75-79, Oct-2024

Online published on Oct 31, 2024

Copyright © Nitin S. Muley, R.P. Phase, R.T. Parihar . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
 

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Abstract :
This study investigates the impact of various environmental and nutritional factors on citric acid production by Aspergillus niger strains N2, N10, and N12. Soil samples collected from diverse locations were used to isolate fungal cultures, and citric acid production was evaluated under different conditions. The effects of pH on citric acid yield were analyzed, revealing that the optimal pH for citric acid production across all strains was 4.5. At this pH, strain N12 achieved the highest yield of 3.9 mg/mL, while strains N2 and N10 produced 3.8 mg/mL and 3.7 mg/mL, respectively. Acidic conditions, particularly between pH 3.0 and 4.5, were found to be favorable for citric acid production. Sucrose concentration was examined, with the highest citric acid yield observed at 13% sucrose. Strain N12 exhibited the maximum yield of 3.6 mg/mL at this concentration. Higher sucrose levels, ranging from 15% to 18%, resulted in decreased citric acid production, suggesting a potential inhibitory effect of excessive sucrose. The influence of magnesium sulfate (MgSO4) was assessed, identifying 20 mg/L as the optimal concentration for citric acid production. At this level, strain N12 produced 3.9 mg/mL of citric acid, while lower and higher concentrations led to reduced yields, highlighting the importance of balanced MgSO4 levels for efficient citric acid synthesis. Sodium nitrate (NaNO3) concentration was also varied, with the highest citric acid yield occurring at 400 mg/L. Strain N10 achieved the peak yield of 3.9 mg/mL at this concentration. Deviations from this optimal level resulted in decreased citric acid production, indicating that precise NaNO3 concentration control is crucial for maximizing yields. In conclusion, the study identifies optimal conditions for citric acid production in Aspergillus niger as a pH of 4.5, sucrose concentration of 13%, MgSO4 concentration of 20 mg/L, and NaNO3 concentration of 400 mg/L. These findings provide essential insights for optimizing fermentation processes to enhance citric acid production in industrial applications.

Key-Words / Index Term :
Citric Acid, Fermentation, Soil pH, Soil Analysis, Fungus, Citric Acid Production, Sucrose, Organic Acid

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