کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9635586 | 464545 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of alcohols on citric acid production by Aspergillus niger A-9 entrapped in polyacrylamide gels
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
In this study, the production of citric acid has been achieved by using Aspergillus niger conidiaspores, entrapped in polyacrylamide gels, and the factors that affect this production have been investigated. On citric acid production the effect of starting sucrose concentration (100-180Â g/l), the initial nitrogen concentration (0-0.3Â g/l), the effect of the methanol concentration in 100Â ml feeding medium (0-6Â ml), and finally the effect of ethanol concentration (0-6Â ml) in 100Â ml feeding medium were studied and optimum experimental conditions were determined. As a result of the experiments, the starting nitrogen concentration (0.05Â g/l) and the starting sucrose concentration (140Â g/l) were optimized and maximum citric acid production was observed for the given conditions. On the other hand, the maximum citric acid production was observed by the addition of 4.0Â ml methanol and 3.0Â ml ethanol.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 70, Issue 4, October 2005, Pages 518-522
Journal: Journal of Food Engineering - Volume 70, Issue 4, October 2005, Pages 518-522
نویسندگان
KürÅat OÄuz YaykaÅlı, Gökhan Demirel, Ahmet YaÅar,