The effect of pH on production of citric and gluconic acid from beet molasses using continuous culture |
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| Authors: | T Roukas L Harvey |
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| Institution: | (1) Department of Food Science and Technology, Aristotelian University of Thessaloniki, Box 250, 54006 Thessaloniki, Greece;(2) Department of Bioscience and Biotechnology, Applied Microbiology Division, University of Strathclyde, G1 1XW Glasgow, Scotland |
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| Abstract: | Summary The effect of pH on the production of citric and gluconic acid, from beet molasses byAspergillus niger, was studied using continuous culture. At pH values above 2.5 gluconic acid was the major product, citric acid being the predominant product at low pH values. The optimum specific activities of citrate synthase, aconitase, NAD-linked isocitrate dehydrogenase, and NADP-linked isocitrate dehydrogenase occurred at pH 4 and of glucose oxidase at pH 5. |
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