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Journal of Modern Chemistry & Chemical Technology

Fabrication of Citric Acid Using Molasses by Aspergillus niger

  1. Girma Daba Deme
  2. Belete Tessema Asfaw
  3. Meroda Tesfaye Gari

Abstract

Citric acid is an organic acid with abundant industrial bid. It is lengthily used in the food and beverage industry as it combines an enjoyable taste with low toxicity and sugariness. It was prepared from disparate materials like from molasses and other similar material. Whereas, some of the molasses is used for making of ethanol. But the leftover has been exported to overseas. This paper is studied, the utilization of molasses to use as a raw material for the yield production by considering under different fermentation conditions using Aspergillus niger. The effect of temperature (25, 30, and 35℃), fermentation time (96, 144, 196h) and pH (2, 4, and 6) of fermentation condition for citric acid yield test result were investigated. In optimization study the experimental design was done by Design Expert software and Response Surface with 3- level and for three factors factorial design type. Based on the above software the lowest yield was found 20.23 g/L afterwards the fermentation time of 96hour, with temperature of 25℃ and pH of2. A maximum yield of 40.08 g/L was attained under the selected optimal condition of (fermentation time 156h, temperature 30℃ and pH 3.89) with high value of collective allure. From the model regression equation developed, the linear terms of temperature, and time had a positive effect and a pH had a negative effect on response yield. The pure and interaction quadratic terms had an undesirable outcome on extraction of the yield excluding fermentation time and pH contact. Cultivation time had a more substantial linear effect on the product as matched to fermentation pH and temperature. The eminence of the yield attained under improved complaint was considered with Atomic Absorption Spectroscopy. The results revealed that the heavy metal content of the sample was below detection limit except Iron and purity of 99.2% respectively. The study indicated that utilization of molasses for citric acid production is considered not only as a positive option in terms of reducing imported citric acid, but also, as an attractive option in means of providing job opportunity and minimizing environmental pollution.

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