Abstract

LOPEZ RIOS, CARLOS ANDRÉS et al. PRODUCTION OF CITRIC ACID WITH Aspergillus niger NRRL 2270 FROM MILK WHEY. Dyna rev.fac.nac.minas [online]. 2006, vol.73, n.150, pp.39-57. ISSN 0012-7353.

In order to take advantage of byproduct of white cheese production, the whey was evaluated as a substrate for the production of citric acid utilizing Aspergillus niger NRRL 2270. For this substrate the acid and enzymatic hydrolysis of the lactose are compared in order to provide the microorganism with an easily assimilated source of carbon. In the entire whey (EW) and unprotein hydrolyzed whey (UHW) was studied the effect of the pH, and the addition of nitrogen and phosphorus; besides, in the hydrolyzed whey (HW) the complementation with sucrose afterwards it was studied the addition of nitrogen and phosphorus in the (EW) and (UHW) the production of citric acid was evaluated by adding magnesium, carboxymethyl cellulose (CMC), gelatin and methanol to the whey. The fermentation process was carried out in a submerged, agitated batch cultivation. After determining the better nutritional conditions a were monitoring in the time of the process.

Keywords : Citric acid; Whey; Aspergillus niger; Hydrolysis; Carboxymethylcellulose; Gelatin; Methanol.

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