Submerged Citric Acid Fermentation of Blackstrap Molasses
نویسندگان
چکیده
منابع مشابه
Kinetics of the continuous alcoholic fermentation of blackstrap molasses.
The very important problems concerning fermentation kinetics have only recently received some attention (Calam et al., 1951; Gaden, 1955a, b, 1956; Borzani, 1957; Kosin, 1957). In the particular case of continuous alcoholic fermentation, a great number of papers have been published (Alzola, 1940, 1945; Bilford et al., 1942; Owen, 1948; Asai et al., 1952, 1953; Mariller et al., 1952; Borzani, 19...
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The present investigation deals with the kinetics of submerged citric acid fermentation by Aspergillus niger using blackstrap molasses as the basal fermentation media. A laboratory scale stirred fermentor of 15-L capacity having working volume of 9-L was used for cultivation process and nutritional analysis. Among the 10 stock cultures of Aspergillus niger, the strain GCBT7 was found to enhance...
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This paper deals wit11 the design of a continuous techhology for the microbial simultaneous synthesis of fat and protein from blackstrap molasses. The experimental results of the test carried out with the batch cultive method give values of specific growth rate for the biomass synthesis in the range of 0.34 hr -' and for the fats synthesis stage of 0.1 hr-' . The continuous culture method used ...
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The present study deals with the pre-treatment of sugar cane molasses for the enhanced production of citric acid by Aspergillus niger NG-4. Different metal complexing agents such as potassium ferrocyanide [K4Fe(CN)6] and ethylene diamine tetra acetic acid (EDTA) were also employed for molasses pre-treatment and the concentrations varied from 50-350 ppm. The maximum production of citric acid (36...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1964
ISSN: 0002-1369
DOI: 10.1080/00021369.1964.10858317