Overview 1. History of Citric Acid 2. Usage of Citric Acid in - - PDF document

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Citric acid production in bioreactors

Mansureh kia lashaky

Department of Chemical Engineering University of ferdowsi

• 1. History of Citric Acid
• 2. Usage of Citric Acid in various Sectors Globally
• 3. Methods for production citric acid
• 4. Citric acid Fermentation techniques in bioreactors

surface fermentation submerged fermentation solid-state fermentation

• 6. Relations of Citric acid production and morphology
• f A.niger
• 7. factors affecting citric acid production

Overview

• 5. Optimization of Citric Acid Fermentation Process by

Statistical Method

2  1893

Citric acid fermentation was first observed by Wehmer

 1916

Currie

found that numerous strains of Aspergillus niger produced significant amounts of citric acid

 1930

some units were implanted in England, in Soviet Union, and in Germany for the commercial production

History of Citric Acid

Usage of Citric Acid in various Sectors Globally

 used mainly in the pharmaceutical and food industries  Industrial applications  cosmetics and toiletries, and other Methods for production citric acid  Chemical  Natural  Fermentation (using molass and A.niger) Citric Acid

Purification

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Microbial Production of Citric Acid

A large number of microorganisms including fungi and bacteria such as

Arthrobacter paraffinens , Bacillus licheniformisand Corynebacterium ssp , Aspergillus niger , A.aculeatus , A.carbonarius , A.awamori , A.foetidus , A. fonse-caeus , A.phoenicis and Penicillium janthinellum

and yeasts such as

Candida tropicalis , C.oleophila , C.guilliermondii , C.citroformans, Hansenula anamola andYarrowia lipolytica

Microorganisms

 Among the mentioned strains, the fungus

• Aspergillus. niger has used for commercial

production Several raw materials such as :  hydrocarbons, starchy materials and molasses for commercial citric acid production  A variety of agro-industrial residues and by-products

Microbial Production of Citric Acid

Substrates

4  fermentation is the most economical and widely used way for synthesis Citric acid production  The industrial citric acid production can be carried in three different ways: surface fermentation submerged fermentation solid-state fermentation

Citric acid production techniques

 Surface fermentation is the classic and was the first industrial process for citric production  Surface fermentation requires less effort in operation, installation and energy cost  The process is carried out in fermentation chambers where a great number of trays is arranged in shelves.

Citric acid production techniques

surface fermentation

5  The submerged technique is widely used for citric acid production.  advantages :

• higher productivity and yields
• lower labour costs
• lower contamination risk

Citric acid production techniques

submerged fermentation

Solid-state fermentation, also known by «Koji» process, was first developed in Japan It is the simplest method for citric acid pro-duction

Citric acid production techniques

solid-state fermentation

6  Response Surface Methodology (RSM) was employed for the optimization of the variables.  Where x1 = Incubation time x2 = Fermentation temperature x3 = O2 flow rate

Optimization of Citric Acid Fermentation Process by Statistical Method

Y = -1463.44326 + 1.99043x1+ 98.25444x2 +12.47096x3+0.35126x1x2+0.029100x1x3 –0.053142x2x3–1.16895x1

2–1.63925x2 2–2.87816x3 2

 the significance of each parameter was analyzed using ANOVA table

Optimization of Citric Acid Fermentation Process by Statistical Method

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plot 1. Response surface curve for citric acid production as function of Incubation

time and O2 flow rate, while Fermentation temperature was fixed at 30 0C

Optimization of Citric Acid Fermentation Process by Statistical Method

 Morphology was quantified using an image analysis system consisting of a phase contrast microscope  Samples for morphological characterization were taken  Samples were immediately fixed with an equal volume of fixative Citric acid production and morphology of A.niger as functions of the mixing intensity in a stirred tank bioreactor

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Fig 4.shows the characteristic morphology of the fungus at the end (168 h) of the STR run at 500 rpm

Citric acid production and morphology of A.niger as functions of the mixing intensity in a stirred tank bioreactor

plot 2.of the corresponding convex perimeters of clumps versus stirrer speed in the STR

Citric acid production and morphology of A.niger as functions of the mixing intensity in a stirred tank bioreactor

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Plot 3. of the final citric acid concentrations versus the corresponding convex perimeters of clumps

Citric acid production and morphology of A.niger as functions of the mixing intensity in a stirred tank bioreactor

factors affecting citric acid production

 Nitrogen source  pH of fermentation medium  Aeration  Trace elements

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Any Question REFERENCES

1.Dhillon, G., Brar, S., Kaur, S., & Verma, M. (2013). Bioproduction and extraction optimization of citric acid from Aspergillus niger by rotating drum type solid-state bioreactor.

• 2. Soccol, C., Vandenberghe, L., Rodrigues, C., & Pandey, A. (2006). New

Perspectives for Citric Acid Production and Application.

• 3. Beroviè , M., & Popoviæ, M. (2001). Characterisation of Gas Mixed

Bioreactors in Submerged Citric Acid Fermentation.

• 4. Dhillon, G., Kaur Brar, S., Verma, M., & Dayal Tyagi, R. (2010). Recent

Advances in Citric Acid Bio-productionand Recovery.

• 5. KIM , J.-W. (2004 ). OPTIMIZATION OF CITRIC ACID PRODUCTION BY

ASPERGILLUS NIGER NRRL 567 IN VARIOUS FERMENTATION SYSTEMS.

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REFERENCES

• 6. Kola, A., & Goli, V. (n.d.). Design and Optimization of Citric Acid

Fermentation Process by Statistical Method.

• 7. Papagianni, M., Mattey, M., & Kristiansen, B. (1998). Citric acid

production and morphology ofAspergillus nigeras functions of the mixing intensity in a stirred tank and a tubular loop bioreactor. Biochemical Engineering. 8.Ali, H., & Zulkali, M. (2011). Design Aspects of Bioreactors for Solid-state Fermentation. 9.Sikander Ali, S., Haq , I., & Qadeer, A. (2002). Production of citric acid by Aspergillus nigerusing cane molasses in a stirred fermentor. Electronic Journal of Biotechnology.