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

Author

Listed:
  • Abonama, O. M.
  • Hoda Mahrous
  • El baz A. F.
  • Hamza H. A

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.

Suggested Citation

  • Abonama, O. M. & Hoda Mahrous & El baz A. F. & Hamza H. A, 2014. "Citric Acid Optimization by Candida tropicalis under Submerged Fermentation Conditions Using a Plackett-Burman Design," Journal of Life Sciences Research, Asian Online Journal Publishing Group, vol. 1(3), pages 70-75.
    • Handle: RePEc:aoj:lifscr:v:1:y:2014:i:3:p:70-75:id:607
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