Evaluation of agro-food byproducts for gluconic acid production by Aspergillus niger ORS-4.410

O. V. Singh, N. Kapur, R. P. Singh

Research output: Contribution to journalArticle

Abstract

Certain cost-effective carbohydrate sources in crude as well as after purification were utilized as the sole sources of carbon for gluconic acid production using Aspergillus niger ORS-4.410 under submerged fermentation. Crude grape must (GM) and banana-must (BM) resulted into significant levels of gluconic acid production i.e. 62.6 and 54.6 g/l, respectively. The purification of grape and banana-must led to a 20-21% increase in gluconic acid yield. Molasses as such did not favour gluconate production (12.0 g/l) but a significant increase in production (60.3 g/l) was observed following hexacyanoferrate (HCF) treatment of the molasses. Rectified grape must (RGM) appeared to be best suitable substrate which after 144 h resulted in 73.2 g of gluconic acid/l with 80.6% yield followed by the yield obtained from the rectified banana must (RBM) (72.4%) and treated cane molasses (TM) (61.3%). Abundant growth of mould A. niger ORS-4.410 was observed with crude grape (0.131 g/l/h) and banana must (0.132 g/l/h).

Original languageEnglish (US)
Pages (from-to)519-524
Number of pages6
JournalWorld Journal of Microbiology and Biotechnology
Volume21
Issue number4
DOIs
StatePublished - Jun 2005

Fingerprint

gluconic acid
Aspergillus niger
Aspergillus
Musa
bananas
byproducts
Byproducts
Vitis
Molasses
molasses
grape must
Food
grapes
Purification
submerged fermentation
canes
Canes
Fermentation
carbohydrates
Fungi

Keywords

  • Aspergillus niger
  • Banana-must
  • Batch fermentation
  • Gluconic acid
  • Grape-must
  • Molasses

ASJC Scopus subject areas

  • Applied Microbiology and Biotechnology
  • Plant Science
  • Biochemistry
  • Food Science
  • Microbiology
  • Biotechnology

Cite this

Evaluation of agro-food byproducts for gluconic acid production by Aspergillus niger ORS-4.410. / Singh, O. V.; Kapur, N.; Singh, R. P.

In: World Journal of Microbiology and Biotechnology, Vol. 21, No. 4, 06.2005, p. 519-524.

Research output: Contribution to journalArticle

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