an improved chemical regeneration of the granular activated carbon (gac) exhausted by the color (pigments and pollutants) from citric acid fermentation solution (caf) was investigated. in the experiments, improved means were adopted to advance the traditional chemical regenerating method and the adsorption capacity of the first time renewed gac is 103% of original gac. using oxidant and surfact...

background citric acid is produced in insignificant quantities in iran. despite its great range of utilizations, and from another aspect, high level of production of sugarcane bagasse, the related problems arising from maintenance of this acid require thinking of a measure in the direction of its optimal usage and production. objectives the objective of the present study is to obtain effectual ...

The study was conducted to investigate the potential of Parkia biglobosa fruit pulp as substrate for citric acid production by Aspergillus niger. Reducing sugar was estimated by 3,5-dinitrosalicylic acid and citric acid was estimated spectrophotometrically using pyridine-acetic anhydride methods. The studies revealed that production parameters (pH, inoculum size, substrate concentration, incuba...

The Present work reports an economic and higher yield production of Citric acid by aerobic submerged fermentation of sucrose using Aspergillus Niger-NCIM 705. Regression analysis was carried out for the Univariate search experimental data using DATAFIT software to evaluate the degree of effect of each of the variables: Initial sucrose Concentration, Fermentation Temperature, Stirrer speed, oxyg...

There is a great worldwide demand for citric acid consumption due to its low toxicity when compared with other acidulants used mainly in the pharmaceutical and food industries. Other applications of citric acid can be found in detergents and cleaning products, cosmetics and toiletries, and other. Global production has now reached 1.4 million tonnes and there is annual growth of 3.5–4.0 % in dem...

Citric acid is the most widely used organic acid in the field of foods and beverages as an acidulant as well as in pharmaceutical and chemical products. Generally, surface or submerged fungal fermentation mainly with aspergillus niger is utilized for citric acid production. However, the submerged fermentation method is the most used method for citric acid production.1,2 The method of calcium sa...

BACKGROUND The spore germination rate and growth characteristics were compared between the citric acid high-yield strain Aspergillus niger CGMCC 5751 and A. niger ATCC 1015 in media containing antimycin A or DNP. We inferred that differences in citric acid yield might be due to differences in energy metabolism between these strains. To explore the impact of energy metabolism on citric acid prod...

Background Aspergillus niger fermentation has provided the chief source of industrial citric acid for over 50 years. Traditional strain development of this organism was achieved through random mutagenesis, but advances in genomics have enabled the development of genome-scale metabolic modelling that can be used to make predictive improvements in fermentation performance. The parent citric acid-...

The possible use of cotton waste as a carbohydrate source of citric acid production by Aspergillus niger was examined. No citric acid was produced when A. niger was grown on cotton waste as a sole carbon source. In two-stage fermentations, however, mycelium obtained from surface cultures in cotton waste medium yielded more citric acid when transferred to sucrose-containing media than when direc...

During malolactic fermentation in wine by Oenococcus oeni, the degradation of citric acid was delayed compared to the degradation of malic acid. The maximum concentration of diacetyl, an intermediary compound in the citric acid metabolism with a buttery or nutty flavor, coincided with the exhaustion of malic acid in the wine. The maximum concentration of diacetyl obtained during malolactic ferm...