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.


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.


Supported by UNESCO / MIRCEN network