Figure 2a. Time course
study during citric acid fermentation by Aspergillus niger GCBT7
in blackstrap molasses. All the
fermentations were carried out at 30ºC following growth on 150 g/l initial
sugar concentration. The initial pH of the molasses medium was kept constant
at 6.0.
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Figure 2b. Comparison
of specific product formation rate Qp (g/l/h) during citric acid fermentation
by GCBT2 and GCBT7 strains of Aspergillus niger.
All the fermentations were carried out at 30ºC following growth on 150
g/l initial sugar concentration. The initial pH of the molasses medium
was kept constant at 6.0 throughout the fermentation.
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