Abstract
A statistically based method was used to optimize the fermentation medium for enhancing citric acid production by Aspergillus niger TCCC 41661. The optimization of single-factor experiments (soy peptone, (NH4)2SO4, dextrin) and an orthogonal experiment were applied to determine the optimal concentration of each significant variable. The optimum values for the critical components were obtained as follows: 0.25 g/L soy peptone, 12.0 g/L dextrin, 2.0 g/L KH2PO4, 2.0 g/L (NH4) SO4, 0.1% Tween 80. Under this condition, the citric acid production of 16.11 g/L was obtained.
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Zhang, J., Li, K., Huang, J., & Wang, D. (2015). Optimization of fermentation medium for citric acid production by aspergillus niger. In Lecture Notes in Electrical Engineering (Vol. 333, pp. 497–507). Springer Verlag. https://doi.org/10.1007/978-3-662-46318-5_52
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