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Advances in citric acid fermentation by Aspergillus niger Free essay! Download now

Home > A Level > Biology > Advances in citric acid fermentation by Aspergillus niger

Advances in citric acid fermentation by Aspergillus niger

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Downloads to date: N/A | Words: 12866 | Submitted: 28-May-2011
Spelling accuracy: 95.1% | Number of pages: 41 | Filetype: Word .doc


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Advances in citric acid fermentation by Aspergillus niger

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Research review paper
Advances in citric acid fermentation by Aspergillus niger:
Biochemical aspects, membrane transport and modeling

Abstract
Citric acid is regarded as a metabolite of energy metabolism, of which the concentration will rise to appreciable amounts only
under conditions of substantive metabolic imbalances. Citric acid fermentation conditions were established during the 1930s and
1940s, when the effects of various medium components were evaluated. The biochemical mechanism by which Aspergillus niger
accumulates citric acid has continued to attract interest even though its commercial production by fermentation has been established
for decades. Although extensive basic biochemical research has been carried out with A. niger, the understanding of the events
relevant for citric acid accumulation is not completely understood. This review is focused on citric acid fermentation by A. niger.
Emphasis is given to aspects of fermentation biochemistry, membrane transport in A. niger and modeling of the production process.

Keywords: Citric acid; Aspergillus niger
Contents
1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 245
2. Fermentation conditions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
2.1. Submerged fermentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
2.1.1. Carbon source . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 246
2.1.2. Nitrogen and phosphate limitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 247
2.1.3. Broth pH ...

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