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Figure 6. Effect of
different Ferrocyanide concentration on 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/x
= g citric acid produced/g cells formed, qp = g citric acid produced/g
cells/h.
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