Study on Citric Acid Production from Aged Paddy Rice by Liquid-state Fermentation of Aspergillus niger

Abstract

Abstract: The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied. The fermentation conditions on production of citric acid were optimized. The results showed that after being liquefied by alpha-amylase, the crushed rice can be used as proper fermentation medium. The optimum initial pH, concentration of NH4Cl, inoculation size, and temperature and time of fermentation are 4, 1%, 1%, 34 ℃ and 96 h respectively. Under the conditions, the productivity of citric acid is 13.1%. The study offers a good method to take advantage of aged paddy rice.

Key words: aged paddy rice, Aspergillus niger, liquid-state fermentation, citric acid, fermentative condition

ZHOU Jian-Xin, PENG Xue-Ji, YAO Ming-Lan, SHANG Hui-Ying, ZHU Xiao-Qian, WANG Xiao-Jing. Study on Citric Acid Production from Aged Paddy Rice by Liquid-state Fermentation of Aspergillus niger[J]. FOOD SCIENCE, 2008, 29(9): 370-372.

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Study on Citric Acid Production from Aged Paddy Rice by Liquid-state Fermentation of Aspergillus niger

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