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Appl Environ Microbiol. 1970 December; 20(6): 888-892
Copyright © 1970 American Society for Microbiology. All Rights Reserved.

Effect of Trace Elements on Citric Acid Fermentation by Aspergillus niger

Facultad de Ciencias, U.C.V. Apartado 59097, Caracas 104, Venezuela

ABSTRACT

Citric acid yields of 98.7% (sugar consumption basis) were reached in shaker flasks with mutant UV-ET-71-15 of Aspergillus niger in a resin-treated sucrose medium of the following composition (g/100 ml): sucrose, 14.0; NH₄NO₃, 0.20; KH₂PO₄, 0.10; MgSO₄·7H₂O, 0.025; and (mg/liter): FeSO₄, 0.15 to 0.75; ZnSO₄, 0.10; and CuSO₄, 0.01. Yields of 75% were obtained in medium with resin-treated clarified syrup and 68% with ferrocyanide-treated blackstrap molasses. Optimal conditions included selection of appropriate pellets as inoculum at 3%, pH of 4.5, temperature at 30 C, agitation at 250 rev/min, and fermentation time of 8 days. The mutant tolerated high concentrations of trace elements.