M. Pazouki et al., Comparative studies on citric acid production by Aspergillus niger and Candida lipolytica using molasses and glucose, BIOPROC ENG, 22(4), 2000, pp. 353-361
Citric acid production by Aspergillus niger NCIM 548 and Candida lipolytica
NCIM 3472 has been studied in shake culture using glucose and molasses as
carbon sources. Methanol addition (3% v/v) at 40 h of fermentation enhanced
the production of citric acid by Aspergillus niger whereas a reduction in
citric acid production by Candida lipolytica was observed with addition of
methanol. Maximum citric acid concentration of 12 kg/m(3) was obtained with
Aspergillus niger using molasses in the presence of methanol, while maximu
m citric acid concentration of 8.4 kg/m(3) was obtained with Candida lipoly
tica using glucose without methanol. It appears that product formation by A
spergillus niger is either nongrowth associated or partially growth associa
ted depending on the substrate. Methanol addition changes the nature of pro
duct formation in case of Candida lipolytica.