Citric Acid Optimization by Candida tropicalis under Submerged Fermentation Conditions Using a Plackett-Burman Design

O. M. Abonama, Hoda Mahrous, El baz A. F. and Hamza H. A

Journal of Life Sciences Research, 2014, vol. 1, issue 3, 70-75

Abstract: Citric acid production by fermentation is the most widely used way of obtaining it. The effects of some medium components were evaluated for Citric acid fermentation during the 1930s and 1940s.This work aimed to optimize citric acid by Candida tropicalis under submerged fermentation conditions using Plackett-Burman design. Some factors were tested as main variables affecting citric acid production using Plackett-Burman design. The results showed that incubation period of 7 days and pH 7; sodium acetate (10g/L), magnesium sulfate (1.5g/L), potassium phosphate (5g/L), ammonium chloride (3g/L), ferric sulfate(140mg/L), manganese sulfate (50 mg/L), zinc sulfate (80 mg/L), yeast extract (5.0g/L), glucose (150g/L), aeration ratio (75ml medium/ flask 250ml) were the most effective conditions for the highest yield of citric acid. The highest citric acid concentration was 30.0 g/L of the medium under the aforementioned conditions.

Keywords: Citric acid optimization Candida tropicalis - Plackett-burman design; Fermentation (search for similar items in EconPapers)
Date: 2014
References: Add references at CitEc
Citations:

Downloads: (external link)
http://asianonlinejournals.com/index.php/Lifsc/article/view/607/601 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:aoj:lifscr:v:1:y:2014:i:3:p:70-75:id:607

Access Statistics for this article

More articles in Journal of Life Sciences Research from Asian Online Journal Publishing Group
Bibliographic data for series maintained by Sara Lim ().