Sk. Khare et al., USE OF AGAROSE-ENTRAPPED ASPERGILLUS-NIGER CELLS FOR THE PRODUCTION OF CITRIC-ACID FROM SOY WHEY, Applied microbiology and biotechnology, 41(5), 1994, pp. 571-573
Aspergillus niger cells immobilized in agarose beads were utilized for
the production of citric acid from soy whey, a by-product generated d
uring the tofu-making process. Soy whey samples supplemented with 10%
sucrose were inoculated with 10% (w/v) free and immobilized cells and
incubated at 30 degrees C in a shaker water bath at a speed of 200-220
rpm. Maximal citric acid yields of 21 g/l and 27 g/l with free and im
mobilized cells, respectively, were recorded on the 10th day under rep
eated batch conditions.