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Figure 3. Relative
tolerance of temperature for citric acid production by Aspergillus
niger GCBT7. 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 period of
6-days. Qp = g citric acid produced/l/h, Yp/s = g citric acid produced/g
substrate consumed, Yp/x = g citric acid produced/g cells formed.
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