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Redox potential in submerged citric acid fermentation

✍ Scribed by Marin Berovič; Aleksa Cimerman

Book ID
104789081
Publisher
Springer
Year
1982
Tongue
English
Weight
298 KB
Volume
16
Category
Article
ISSN
1432-0614

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✦ Synopsis

The role and importance of the redox potential phenomena in submerged citric acid production are discussed. The redox potential of the fermentation broth is the result of oxydo-reduction processes where the metabolic activity of the microorganism Aspergillus niger plays the most significant role. The course of the redox curve for a good yielding citric acid production is presented and interpreted. The experiments of submerged citric acid production were carried out on beet molasses treated with potassiurn hexacyanoferrate and inoculated with A. niger spores.

📜 SIMILAR VOLUMES

Scale-up of citric acid fermentation by
Scale-up of citric acid fermentation by redox potential control
✍ Marin Berovič 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 238 KB

To obtain high citric acid productivity in Aspergillus niger fermentation on beet molasses substrate, a certain redox potential profile with two maxima (260 and 280 mV) and two minima (180 and 80 mV) must be maintained. The most effective regulation of redox potential is by regulation of aeration an