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Utilization of date seeds and cheese whey in production of citric acid by Candida lipolytica

✍ Scribed by Abou-Zeid A. Abou-Zeid; Ahmad O. Baghlaf; Jalaluldin A. Khan; Saleh S. Makhashin

Publisher
Elsevier Science
Year
1983
Weight
436 KB
Volume
8
Category
Article
ISSN
0141-4607

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## Abstract This study reports on the effects of internal fermenter and external in‐line agitation and fed‐batch mode of operation on citric acid production from __Candida lipolytica__ using __n__‐paraffin as the carbon source. An optimum range of fermenter agitation speeds in the range 800–1000 rp