| dc.contributor.author | Cevrimli, Bekir S. | |
| dc.contributor.author | Kariptas, Ergin | |
| dc.contributor.author | Ciftci, Harun | |
| dc.date.accessioned | 2019-11-24T20:36:33Z | |
| dc.date.available | 2019-11-24T20:36:33Z | |
| dc.date.issued | 2009 | |
| dc.identifier.issn | 0970-7077 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12513/2179 | |
| dc.description | WOS: 000264759100096 | en_US |
| dc.description.abstract | 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. | en_US |
| dc.language.iso | eng | en_US |
| dc.publisher | ASIAN JOURNAL OF CHEMISTRY | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Aspergillus niger | en_US |
| dc.subject | Beet molasses | en_US |
| dc.subject | Citric acid | en_US |
| dc.subject | Fermentation conditions | en_US |
| dc.title | Effects of Fermentation Conditions on Citric Acid Production from Beet Molasses by Aspergillus niger | en_US |
| dc.type | article | en_US |
| dc.relation.journal | ASIAN JOURNAL OF CHEMISTRY | en_US |
| dc.contributor.department | Kırşehir Ahi Evran Üniversitesi, Fen-Edebiyat Fakültesi, Biyoloji Bölümü | en_US |
| dc.identifier.volume | 21 | en_US |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.startpage | 3211 | en_US |
| dc.identifier.endpage | 3218 | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
