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Figure 4. Relative
tolerance of initial pH of the fermentation medium 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. Yp/s
= g citric acid produced/g substrate consumed, Yp/x = g citric acid produced/g
cells formed, Qp = g citric acid produced/l/h.
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