Optimization of Citric Acid Production from Sugarcane Molasses Using Aspergillus Niger by Submerged Fermentation

Authors

  • Al Amin Infection of Immunity laboratory, Department of Biochemistry and Molecular Biology, University of Dhaka, Bangladesh
  • Hd. Razu Ahmmed Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Bangladesh
  • Mohammad Ismail Department of Applied Chemistry and Chemical Engineering, University of Dhaka, Bangladesh
  • Tajreen Naziba Islam Department of Microbiology, BRAC University, Bangladesh
  • Mohammed Mohasin Infection of Immunity laboratory, Department of Biochemistry and Molecular Biology, University of Dhaka, Bangladesh

DOI:

https://doi.org/10.3329/brc.v11i1.78880

Keywords:

Citric acid, Aspergillus niger, Cane molasses, Submerged Fermentation, Marier-Boulet method

Abstract

The potentiality of citric acid on economy is high because of its multi-purpose uses, particularly in the food and pharmaceutical industries. Bangladesh spent more than one million US dollars to import citric acid mostly from India and China. Its consumption is increasing 3.5–4%, annually, indicating the need for better manufacturing alternatives. Globally, citric acid is primarily produced through microbial fermentation with Aspergillus niger. To support the massive scale of production of citrate, the manufacturing process must be eco-friendly which should be inexpensive and available raw materials for maintaining high yielding in a cost-effective manner. In Bangladesh prospective, the current study has undertaken to optimize citric acid production using one of the most abundant raw materials sugarcane molasses. Moreover, the aim of this study was to determine the optimum conditions to produce citric acid from sugarcane molasses using Aspergillus niger (F-81) by submerged fermentation. The amount of citric acid production was determined by the Marier-Boulet colorimetric method. The optimization data suggested that 10% substrate (from processed cane molasses), 4% inoculum size of A. niger, and initial pH 6.0 allowed to produce around 25.8 g/L citric acid. Further study is warranted to assess the feasibility of citrate production in an industrial level as well as improvement of microbial strains is needed to further enhance citric acid production.

References

BBS (2018), Agriculture Year Book, 2018. Bangladesh Bureau of Statistics (BBS), Dhaka, Bangladesh. BSRI, (2019). Annual Report -2019. Bangladesh Sugar Crop Research Institute (BSRI), Pabna, Bangladesh.

Alhadithy, D. A. (2020). Optimum conditions for citric acid production from local Aspergillus niger S11 isolate by submerged fermentation. Annals of Tropical Medicine and Public Health, 23. https://doi.org/10.36295/ASRO.2020.232134

Babitha, S., Soccol, C. R., & Pandey, A. (2007). Solid-state fermentation for the production of Monascus pigments from jackfruit seed. Bioresour Technol, 98(8), 1554-1560. https://doi.org/10.1016/j.biortech.2006.06.005

BBS, R. (2018). Zilla Profile-Agriculture Product, Bangladesh Bureau of Statistics https://doi.org/http://www.bbs.gov.bd/RptZillaProfile.aspx

BSRI. (2019). Annual Report -2019. Bangladesh Sugar Crop Research Institute (BSRI), Pabna, Bangladesh.

Çevrimli, B., Kariptas, E., & Çiftçi, H. (2009). Effects of Fermentation Conditions on Citric Acid Production from Beet Molasses by Aspergillus niger [Article]. Asian Journal of Chemistry, 21(4), 3211-3218.

Chandra, B. B., Rashmiranjan, M., & Sonali, M. (2021). Microbial citric acid: Production, properties, application, and future perspectives. Food Frontiers, 2, 62-78. https://doi.org/10.1002/fft2.66

Dashen, M., Ado, S., Ameh, J., Amapu, T., & Zakari, H. (2014). SCREENING AND IMPROVEMENT OF LOCAL ISOLATES OF ASPERGILLUS

NIGER FOR CITRIC ACID PRODUCTION. Bayero Journal of Pure and Applied Sciences, 6(1), 105-111. https://doi.org/10.4314/bajopas.v6i1.22

Dhillon, G., Brar, S., Verma, M., & Tyagi, R. (2011). Recent Advances in Citric Acid Bio-production and Recovery [Review]. Food and Bioprocess Technology, 4(4), 505-529. https://doi.org/10.1007/s11947-010-0399-0

Domínguez, B. M. J. M. S. N. R. S. C. A. C. J. M. (2010). BIOTECHNOLOGICAL PRODUCTION OF CITRIC ACID. Brazilian Journal of Microbiology, 41, 862-875.

GUPTA, S., & SHARMA, C. (1994). CONTINUOUS PRODUCTION OF CITRIC-ACID FROM SUGARCANE MOLASSES USING A COMBINATION OF SUBMERGED IMMOBILIZED AND SURFACE-STABILIZED CULTURES OF ASPERGILLUS-NIGER-KCU-520 [Article]. Biotechnology Letters, 16(6), 599-604. https://doi.org/10.1007/BF00128607

Ikram-ul, H., Ali, S., Qadeer, M., & Iqbal, J. (2004). Citric acid production by selected mutants of Aspergillus niger from cane molasses [Article]. Bioresource Technology, 93(2), 125-130. https://doi.org/10.1016/j.biortech.2003.10.018

Khurshid, S., Ashraf, H., Hussain, T., Iqbal, M., Qureshi, H., Anwar, T., Salmen, S., & Ansari, M. (2024). Enhanced Citric Acid Production through Aspergillus niger: Insights from Fermentation Studies Using Sugarcane Molasses [Article]. Life-Basel, 14(6), Article ARTN 756. https://doi.org/10.3390/life14060756

King, R. D., & Cheetham, P. S. J. (1987). Food Biotechnology-1

Krukowski, S., Karasiewicz, M., & Kolodziejski, W. (2017). Convenient UV-spectrophotometric determination of citrates in aqueous solutions with applications in the pharmaceutical analysis of oral electrolyte formulations [Article]. Journal of Food and Drug Analysis, 25(3), 717-722. https://doi.org/10.1016/j.jfda.2017.01.009

Kuforiji, O. O., Kuboye, A. O., & Odunfa, S. A. (2010). Orange and pineapple wastes as potential substrates for citric acid production. International Journal of Plant Biology, 1(1), 19-21. https://doi.org/10.4081/pb.2010.e4

M. Hossain, J. D. B., I.S. Maddox. (1984). The effect of the sugar source on citric acid production by Aspergillus niger. Applied Microbiology and Biotechnoloyg, 19, 393-397.

Papagianni, M. (2007). Advances in citric acid fermentation by Aspergillus niger: biochemical aspects, membrane transport and modeling. Biotechnol Adv, 25(3), 244-263. https://doi.org/10.1016/j.biotechadv.2007.01.002

Penniston, K., Nakada, S., Holmes, R., & Assimos, D. (2008). Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products [Article]. Journal of Endourology, 22(3), 567-570. https://doi.org/10.1089/end.2007.0304

Rahman, M., Khatun, S., & Rahman, M. (2016). Sugarcane and Sugar Industry in Bangladesh: An Overview [Review]. Sugar Tech, 18(6), 627-635. https://doi.org/10.1007/s12355-016-0489-z

Research, G. V. (2018). Citric acid market size, share & trends analysis report by form (liquid, powder), by application (pharmaceuticals, F&B), by region, competitive landscape, and segment forecasts, 2018-2025. California.

Rohr, M., Kubicek, C. P. and Kominek, J. (1983). Citric Acid. Biotechnology, 3, 419-454.

Show, P., Oladele, K., Siew, Q., Zakry, F., Lan, J., & Ling, T. (2015). Overview of citric acid production from Aspergillus niger. Frontiers in Life Science, 8(3), 271-283. https://doi.org/10.1080/21553769.2015.1033653

Sikander, A., Ikram, u.-H., MA, Q., & Javed, I. (2002). Production of citric acid by Aspergillus niger using cane molasses in a stirred fermentor. Electronic Journal of Biotechnology, 5(3).

Snell, R. L. S., L.B. (1951). Citric acid by fermentation (British Patent Patent No.

Soccol, C., Vandenberghe, L., Rodrigues, C., & Pandey. (2006). Anew perspective for citric acid production and application. Food Technology and Biotechnology, 44(141-149).

Volza, G. r. (2024). Citric Acid Imports in Bangladesh - Volza.

Wang, J., Cui, Z., Li, Y., Cao, L., & Lu, Z. (2020). Techno-economic analysis and environmental impact assessment of citric acid production through different recovery methods [Article]. Journal of Cleaner Production, 249, Article ARTN 119315.

https://doi.org/10.1016/j.jclepro.2019.119315

Downloads

Published

31-12-2024

How to Cite

Amin, A., Ahmmed, H. R., Ismail, M., Islam, T. N., & Mohasin, M. (2024). Optimization of Citric Acid Production from Sugarcane Molasses Using Aspergillus Niger by Submerged Fermentation. Bioresearch Communications - (BRC), 11(01), 1643–1650. https://doi.org/10.3329/brc.v11i1.78880

Issue

Section

Original Article