Effect of Biomass and Sugar in Citric Acid Production by Aspergillus niger Using Molasses and Jackfruit as Substrates

M. Kamruzzaman Munshi, Md. Fuad Hossain, Roksana Huque, M. Mazibur Rahman, Afifa Khatun, Mahfuza Islam and Md. Ibrahim Khalil^,

Cite this paper:
M. Kamruzzaman Munshi, Md. Fuad Hossain, Roksana Huque, M. Mazibur Rahman, Afifa Khatun, Mahfuza Islam and Md. Ibrahim Khalil. Effect of Biomass and Sugar in Citric Acid Production by Aspergillus niger Using Molasses and Jackfruit as Substrates. American Journal of Food and Nutrition. 2013; 1(1):1-6. doi: 10.12691/ajfn-1-1-1

Abstract

Under surface culture condition, a number of cheap indigenous raw materials like cane molasses and jackfruits were selected for citric acid fermentation and gamma ray induced mutant strains of 14/20 and 79/20 of Aspergillus niger were used. The rate of citric acid production was also influenced by biomass production and residual sugar used. In both cases on the day 13 without presence of Prescott salt for the mutant strain of Aspergillus niger 14/20 the citric acid production was highest. The biomass production was found different in various fermentation medium. It was found to increase with the increase of fermentation period and maximum biomass was found on day 13. It is also found that biomass production was higher in mutant strain of A. niger 14/20 than 79/20. In addition to this, wet-weight biomass was higher than dry weight biomass. Without presence of Prescott salt, wet weight of mycelial body of the fungus Aspergillus niger 14/20 was found highest on day 13 in mixed substrates which was 160.15. Mixed substrate prepared with molasses and jackfruit media was proved to be the best and potential for biomass production. Sugar utilization rate was also different in various media during citric acid production by A. niger 14/20 and 79/20. Prescott salt was also found to have remarkable effect on sugar utilization for citric acid production except on days 0, 3 and 5. In presence of Prescott salt, sugar utilization was lower than without presence of Prescott salt in the molasses, jackfruit and mixed fermentation media during production of citric acid. With the increase of fermentation period, sugar concentration in the medium was reduced and maximum reduction was found on day 13. Without presence of Prescott salt and in mixed fermentation medium the highest production of citric acid was found by further mutated Aspergillus niger 14/20 which was about 16.16mg/ml.

Keywords:
citric acid Aspergillus niger substrate Prescott salt

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