通过黑曲霉提高柠檬酸生产:利用甘蔗渣进行发酵研究的启示

Life Pub Date : 2024-06-13 DOI:10.3390/life14060756
S. Khurshid, Hamad Ashraf, Tanveer Hussain, Muhammad Iqbal, Huma Qureshi, Tauseef Anwar, S. Salmen, Mohamad Javed Ansari
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摘要

柠檬酸是一种重要的农产品,广泛应用于食品、饮料、制药、农业、洗涤剂和化妆品等各行各业,其生产主要依靠微生物发酵,其中黑曲霉的产量约占全球产量的 90%。在这项研究中,我们旨在优化影响柠檬酸生产的关键因素,重点是菌株、发酵技术和碳源,尤其是甘蔗糖蜜。拉合尔政府科学学院植物学系/生物技术实验室的黑曲霉被用于柠檬酸生产。生产过程包括从培养 3 至 5 天的 PDA 培养基中收集孢子来制备接种物。发酵培养基由含糖浓度为 15%的甘蔗糖蜜组成,经过精心配制,并对硫酸镁、亚铁氰化钾、加入亚铁氰化钾的时间、草酸铵和氯化钙等各种因素进行了优化。我们的优化结果揭示了不同因素对柠檬酸生产的重要影响。例如,添加 0.4 克/升硫酸镁的柠檬酸产量最高可达 75%,而在 24 小时内添加 2 克/升亚铁氰化钾的柠檬酸产量可达 78%。值得注意的是,浓度为 10 克/升的草酸铵的产率高达 77%。相反,添加氯化钙对柠檬酸产量的影响微乎其微,对照组的产量更高,达到 78%。我们的研究强调了在浸没式发酵中优化各种因素以提高黑曲霉柠檬酸产量的潜力。这些发现突出了硫酸镁、亚铁氰化钾和草酸铵在提高柠檬酸产量方面的关键作用,同时强调了氯化钙的最小影响。最终,这些见解有助于加深我们对微生物柠檬酸生物合成的理解,为工业应用和未来的研究工作提供了宝贵的启示。
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Enhanced Citric Acid Production through Aspergillus niger: Insights from Fermentation Studies Using Sugarcane Molasses
The production of citric acid, a vital agricultural commodity utilized across various industries such as food, beverages, pharmaceuticals, agriculture, detergents, and cosmetics, predominantly relies on microbial fermentation, with Aspergillus niger accounting for approximately 90% of global production. In this study, we aimed to optimize the key factors influencing citric acid production, with a focus on strains, fermentation techniques, and carbon sources, particularly sugarcane molasses. A. niger, sourced from the Botany department/Biotechnology laboratories at Govt. College of Science, Lahore, was employed for citric acid production. The process involved inoculum preparation through spore collection from 3 to 5 days of cultured PDA slants. The fermentation medium, comprising cane molasses with a 15% sugar concentration, was meticulously prepared and optimized for various factors, including magnesium sulfate, potassium ferrocyanide, time of addition of potassium ferrocyanide, ammonium oxalate, and calcium chloride. Our optimization results shed light on the significant impact of different factors on citric acid production. For instance, the addition of 0.4 g/L magnesium sulfate led to a maximum yield of 75%, while 2 g/L potassium ferrocyanide, added at 24 h, achieved a yield of 78%. Remarkably, ammonium oxalate, at a concentration of 10 g/L, resulted in a notable 77% yield. Conversely, the addition of calcium chloride exhibited negligible effects on citric acid production, with the control group yielding more at 78%. Our study underscores the potential for optimizing factors to enhance citric acid production by A. niger in submerged fermentation. These findings highlight the pivotal role of magnesium sulfate, potassium ferrocyanide, and ammonium oxalate in augmenting citric acid yields while emphasizing the minimal impact of calcium chloride. Ultimately, these insights contribute to advancing our understanding of microbial citric acid biosynthesis, providing valuable implications for industrial applications and future research endeavors.
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