Process Biotechnology

Biotechnology Industry

Electronic Journal of Biotechnology ISSN: 0717-3458 Vol. 9 No. 1, Issue of January 15, 2006
© 2006 by Pontificia Universidad Católica de Valparaíso -- Chile Received November 22, 2004 / Accepted May 31, 2005
DOI: 10.2225/vol9-issue1-fulltext-5  

Citric acid production from glucose by yeast Candida oleophila ATCC 20177 under batch, continuous and repeated batch cultivation

Savas Anastassiadis*#
Research in Biotechnology, Co.
Vat. #: 108851559. Avgi/Sohos
57002 Thessaloniki, Greece
Tel: 30 2395 051324
Fax: 30 2395 051470

Hans-Jürgen Rehm
Institute of Molecular Microbiology and Biotechnology
University of Münster
Corrensstr. 3, 48149 Münster, Germany
(retired Professor)

*Corresponding author

Financial support: The work has been carried out at the Institute of Biotechnology 2 of Research Centre Jülich (Germany) and was financed by Haarmann and Reimer, a daughter company of the company Bayer, Leverkusen, Germany.

Keywords: air saturation influence, chemostat, citric acid, citric acid fermentation, repeated batch, oxygen influence.

Present address: #Research in Biotechnology, Co., Vat. 108851559. Avgi/Sohos, 57002 Thessaloniki, Greece; Tel. +30-2395-051324; Tel./Fax. +30-2395-051470, E-mail:


Rj: formation rate of the generic product, g citric acid/(l x hr) (volumetric productivity)
mp:specific citric acid productivity, g citric acid/(g biomass x hr)
RT: Residence time - hrs
Rs: glucose consumption rate, g/(l x hr)

Abstract Reprint (PDF)

The effect of air saturation on citric acid production in batch, repeated batch and chemostat cultures has been studied. It was shown that, under continuous fermentation (chemostat mode), the highest concentration of citric acid equal of 98 g/l was produced at 20% of air saturation. In contrary to continuous fermentation, displaying an optimum at 20%, 80% air saturation yielded higher values in repeated batch fermentation process. 167 g/l citric acid were produced continuously with the fill and drain technique at 4.85 days, at 80% air saturation, compared with 157.6 g/l achieved within 5.4 days at 20%. Under repeated batch fermentation, the formation rate of the generic product (Rj) as well as the specific citric acid productivity (mp) reached a maximum of 1.283 g/(l x hr) at 4.01 days and of 0.0375 g/(g x hr) at 4.58 days, respectively. The glucose consumption rate (Rx) reached a maximum value of 3.33 g/(l x hr) entering stationary phase after 2.56 days at a glucose concentration of 131.2 g/l.

Supported by UNESCO / MIRCEN network 
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