Citric Acid Optimization by Candida tropicalis under Submerged Fermentation Conditions Using a Plackett-Burman Design
Abonama, O. M.
Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City. Egypt
Hoda Mahrous
Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City. Egypt
El baz A. F.
Department of Industrial Biotechnology, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City. Egypt
Hamza H. A
Department of Microbial Biotechnology, Genetic Engineering and Biotechnology Research Institute (GEBRI), University of Sadat City. Egypt
Keywords: Citric acid optimization Candida tropicalis - Plackett-burman design, Fermentation
Abstract
Citric acid production by fermentation is the most widely used way of obtaining it. The effects of some medium components were evaluated for Citric acid fermentation during the 1930s and 1940s.This work aimed to optimize citric acid by Candida tropicalis under submerged fermentation conditions using Plackett-Burman design. Some factors were tested as main variables affecting citric acid production using Plackett-Burman design. The results showed that incubation period of 7 days and pH 7; sodium acetate (10g/L), magnesium sulfate (1.5g/L), potassium phosphate (5g/L), ammonium chloride (3g/L), ferric sulfate(140mg/L), manganese sulfate (50 mg/L), zinc sulfate (80 mg/L), yeast extract (5.0g/L), glucose (150g/L), aeration ratio (75ml medium/ flask 250ml) were the most effective conditions for the highest yield of citric acid. The highest citric acid concentration was 30.0 g/L of the medium under the aforementioned conditions.