The effect of acetate on the production of citric acid by Aspergillus niger in submerged fermentation |
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Authors: | A Nowakowska-Waszczuk E Rubaj B Matusiak E Kosiek |
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Institution: | (1) Institute of Fermentation Technology and Microbiology, Technical University, Gda ska Street 166, PL-90-537 Lód , Poland |
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Abstract: | Summary Two strains of Aspergillus niger showed a 57% and 40% reduction in growth in a shaken mineral medium with 5% glucose, at the initial pH 6.5–6.0 where ammonium acetate (0.25% and 0.2%) was a source of nitrogen. Uptake of glucose was not inhibited and mycelium kept its acid-forming activity. Growth inhibition was abolished in the presence of 12% glucose or increased content of ammonium and sodium acetate up to 765 mg acetate anion per 100 cm3.This work was a part of Project MR II, 17, topic no. 2.3.2. |
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