Utilization of Date Seeds and Cheese Whey in Production of Citric Acid by Candida lipolytica PDF

Keywords

Date seeds, Citric acid and Nitrogen

Abstract

Date seeds and cheese whey are mainly consisted of organic nitrogen sources, carbohydrates, lipids and minerals. These ingredients were utilized as natural medium for formation of citric acid by Candida lipolylica. Yield of citric acid was increased with the increase of fermentation period reaching its maximum at 96 hr. Yeast biomass was closely associated with citric acid formation. The best added carbon source was glucose which pushed the output of citric acid to high titres . The optimum concentration of glucose was 25 mg/ml. (NH4)2S04, NH4C1 and NR,NO) were used as inorganic nitrogen sources. The experimental organism preferred utilization of inorganic nitrogen sources in the form of ammonia rather than nitrate nitrogen. Addition of different concentrations of date seed ash into the medium increased the output of citric acid which reflected importance of certain elements present in date seed ash such as magnesium, iron, calcium, manganese, zinc and nickel in the biosynthetic formation of citric acid.