Parametric determination of citric acid production by submerged aerobic fermentation

Citric acid is produced mainly by submerged aerobic fermentation using fungal strain of Aspergillus niger. The present paper reports the study of process parameter such as selection of Cheap raw material and its percent dilution, pH, temperature and incubation period under the influence of some citric acid producing fungus such as: Aspergillus fischeri NCIM –508, Aspergillus foetidus NCIM–510, Aspergillus giganticus NCIM–568, Aspergillus luchuensis NCIM–991 and Aspergillus oryzae NCIM–944 has been assessed for their citric acid producing capacity. Among the fungal species, Aspergillus oryzae NCIM – 944 is known as a potential producer of citric acid. It has been found that production of citric acid by Aspergillus oryzae NCIM – 944 proceeds best when molasses solution 24.5% (w/v) is allowed to ferment for 10 days of incubation period at 300C temperature by maintaining pH value of fermentation medium to 2.2 along with some other nutritional ingredients required by the fungus Aspergillus oryzae NCIM – 944.