Study on Mixed Fermentation of Citric Acid with Manioc Flour and Sugarcane Molasses

Abstract

Abstract: The manioc flour was fermented to produce citric acid. The effects of fermenting temperature, initial sugar concentration, initial pH and liquid volume on the fermentation to produce citric acid were detected. The optimum fermenting conditions were: fermentation temperature 35 ℃, initial pH5.0, initial sugar concentration 12% and 50 ml of fermentation liquid volume. Under these conditions, the manioc flour and sugarcane molasses were mixed according to different proportions to ferment citric acid. The results showed the rate of 9:1 of manioc flour and sugarcane molasses was the best condition for mixed fermentationo fc itrica cid.

Key words: manioc flour, sugarcane molasses, mixed fermentation, citric acid

YI Yi, WU Shi-Hua, JIANG Chang-De, HUANG Cui-Ji, LI Ya. Study on Mixed Fermentation of Citric Acid with Manioc Flour and Sugarcane Molasses[J]. FOOD SCIENCE, 2007, 28(10): 395-397.

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Study on Mixed Fermentation of Citric Acid with Manioc Flour and Sugarcane Molasses

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