Articles
UTILIZATION OF DATE WASTES AS A SUBSTRATE FOR THE PRODUCTION OF CITRIC ACID AND α-AMYLASE
Article number
994_13
Pages
135 – 149
Language
English
Abstract
The present study deals with submerged citric acid and α-amylase fermentation by Aspergillus niger using date wastes as the basal fermentation medium.
Effects of process variables on production of citric acid and α-amylase were studied, and accordingly optimum conditions have been determined.
At this effect, the cumulative effect of fermentation period (144 h), sugar concentration (150.0 g/L), initial pH (3.5), methanol concentration (3%), ammonium nitrate concentration (2.5 g/L) and potassium phosphate concentration (2.5 g/L) during the fermentation process of date wastes did increase the citric acid production up to 126.0 g/L. On the other hand, the maximum α-amylase activity i.e.,
2716.66 µmol/L/min was obtained under optimum conditions of an incubation period of 96 h, temperature of 30°C, initial pH of 5.5, sugars concentration of 20 g/L and utilisation of yeast extract as nitrogen source.
Effects of process variables on production of citric acid and α-amylase were studied, and accordingly optimum conditions have been determined.
At this effect, the cumulative effect of fermentation period (144 h), sugar concentration (150.0 g/L), initial pH (3.5), methanol concentration (3%), ammonium nitrate concentration (2.5 g/L) and potassium phosphate concentration (2.5 g/L) during the fermentation process of date wastes did increase the citric acid production up to 126.0 g/L. On the other hand, the maximum α-amylase activity i.e.,
2716.66 µmol/L/min was obtained under optimum conditions of an incubation period of 96 h, temperature of 30°C, initial pH of 5.5, sugars concentration of 20 g/L and utilisation of yeast extract as nitrogen source.
Publication
Authors
S. Acourene, K. Djafri , A. Djidda, L. Amourache
Keywords
submerged fermentation, Aspergillus niger, temperature, pH, sugars, methanol
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