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Pretreatment of Sugarcane Molasses and Citric Acid Production by Candida zeylanoides
Pretreatment of Sugarcane Molasses and Citric Acid Production by Candida zeylanoides
Microbiology and Biotechnology Letters. 2015. Jun, 43(2): 164-168
Copyright © 2015, The Korean Society for Microbiology and Biotechnology
  • Received : March 26, 2015
  • Accepted : May 22, 2015
  • Published : June 28, 2015
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About the Authors
기혁 김
호영 이
찬용 이
chanylee@dju.ac.kr

Abstract
Citric acid is produced via submerged fermentation using yeasts. Among eight different strains of yeast, Candida zeylanoides was chosen as the strain for producing citric acid and optimized for various C/N ratios and effects of phosphate or Fe 2+ ions in a clean carbon source medium (glucose: fructose, 1:1). The yield of citric acid was maximized at a C/N ratio of 40/1, a phosphate addition of 1.0 g/l, and an Fe 2+ ion concentration of less than 50 mg/l, yielding up to 91 g/L in the broth with 18.5 g/l of isocitric acid in a six-day fermentation period using a pre-treated molasses medium. The yield of batch culture was 0.51 (Y p/s , g/g) in a 5 L-Jar fermenter.
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Acknowledgements
This research was supported by the research year program of DaeJeon University, DaeJeon 300-716, Korea.
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