Hello, everyone. When I use CICC 40553 Aspergillus niger (strain introduction can produce citric acid) to ferment corn meal and glucose, the fermentation condition is 30 ℃, 200 rpm, and the substrate concentration is 20-120 g/L. The composition of the culture medium is: the carbon source is glucose or corn flour, and the concentration range is 20-120 g/L, (NH4)2SO4 2g/L, KH2PO4 2g/L. MgSO4·7H2O 0.5 g/L. The product detected by HPLC does not detect citric acid, or the citric acid content is very low, but a large amount of oxalic acid can be detected. Do you have any ideas to solve this problem, big shots? I need a lot of citric acid.
The composition of the culture medium is: the carbon source is glucose or corn flour, and the concentration range is 20-120 g/L, (NH4)2SO4 2g/L, KH2PO4 2g/L. MgSO4·7H2O 0.5 g/L
Consider supplementing the culture medium with trace elements or vitamins known to enhance citric acid production by Aspergillus niger, such as trace metals (e.g., Fe, Zn, Cu) and vitamins (e.g., biotin, thiamine).
NOT all Aspergillus niger strains are good producers of citric acid.
Regards
Vit
Formation of alcohol is initiated at very low pH, try and see maintaining pH at 5.0 to 5.5, Acid shift reaction takes place if the pH is low ; try to avoid this phase by making up the pH above 5.
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