Optimization of Fermentation Medium for Citric Acid Production by Aspergillus niger

摘要

A statistically based method was used to optimize the fermentation medium for enhancing citric acid production by Aspergillus niger TCCC 41661. The optimization of single-factor experiments (soy peptone, (NH_4)_2SO_4, dextrin) and an orthogonal experiment were applied to determine the optimal concentration of each significant variable. The optimum values for the critical components were obtained as follows: 0.25 g/L soy peptone, 12.0 g/L dextrin, 2.0 g/L KH_2PO_4, 2.0 g/L (NH_4) SO_4, 0.1 % Tween 80. Under this condition, the citric acid production of 16.11 g/L was obtained.