Effects of Fermentation Conditions on Citric Acid Production from Beet Molasses by Aspergillus niger
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The effects of initial sugar concentration, pH and temperature on citric acid production from beet molasses by Aspergillus niger were investigated in shake cultures. The maximum citric acid production (52.3 g L;) was achieved at the condition where the initial sugar concentration was 140 g L-1 at pH 5.0, 30 degrees C. When the fermentation was performed in the treated medium the citric acid concentration increased from 14.3 to 33.2 g L-1. Beet molasses is a suitable substrate for citric acid production by A. niger and this organism is sensitive to pH, temperature and sugar concentration in the medium.