In few papers,they have mentioned prescott salt is beneficial in solid state fermentation and in few papers they are saying its not..What is the key role of prescott salt and can it be uses improve citric acid production?
Hello, resent studies shows that citric acid yield from sucrose with the use of fungal cultures as catalysts is higher without Prescott salt. But also take in to count the risk of formation of mycotoxines during fermentation with the use of living culture is higher without Prescott salt than with salt.
Hello, resent studies shows that citric acid yield from sucrose with the use of fungal cultures as catalysts is higher without Prescott salt. But also take in to count the risk of formation of mycotoxines during fermentation with the use of living culture is higher without Prescott salt than with salt.
Study on citric acid production was found after 11 days fermentation for all isolates of A. niger. Both sugar utilization as well as citric acid production was found to highest in the presence of Prescott salt by A, niger 318 ( 196.21 ig/g. However in the absence of Prescott salt both sugar utilization and citric acid production was highest ( 50.01 ig/g) A. niger 14/20. In general, extension of the fermentation ( up to 11 days ) resulted in an increase in citric acid, titratable acid and biomass, and decrease in both residual sugar concentration. For more details consult Bangladesh Journal of Microbilogy Vol. 25, No. 1 (2008 ) pp. 9 -12 DOI: http://dx.doi.org/10.3329/bjm.v25i1.4664
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