Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2002 by Universidad Católica de Valparaíso -- Chile
Vol. 5 No. 3, Issue of December 15, 2002 

Figure 6. Effect of different Ferrocyanide concentration on citric acid production by Aspergillus niger GCBT7. All the fermentations were carried out at 30ºC following growth on 150 g/l initial sugar concentration. The initial pH of the molasses medium was kept constant at 6.0 throughout the fermentation period of 6-days. Qp = g citric acid produced/l/h, Yp/x = g citric acid produced/g cells formed, qp = g citric acid produced/g cells/h.

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