Production of Citric Acid from Beet Molasses by Immobilized Cells of Aspergillus niger



    1. Author Roukas is with the Dept. of Food Sciences & Technology, Aristotelian University of Thessaloniki, Box 250, 54006 Thes-saloniki, Greece.
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Citric acid was produced from beet molasses by immobilized cells in shake flasks and glass bioreactor. Maximum concentration of citric acid (35 g/L) was observed from immobilized A. niger cells in shake flasks after 28 days fermentation. In repeated batch fermentations, the A. niger cells entrapped in Ca-alginate gel beads retained ability to produce citric acid for up to 84 days.