بهینه‌سازی تولید اسیدسیتریک از گونه قارچی آسپرژیلوس نایجر

نوع مقاله: مقاله پژوهشی

نویسندگان

1 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران

2 استادیار گروه پژوهشی بیوتکنولوژی، دانشکده کشاورزی، دانشگاه صنعتی شاهرود، شاهرود، ایران

چکیده

اسید سیتریک به‌طور عمده توسطگونه‌های کپکی آسپرژیلوس نایجر و با استفاده از روش تخمیر حالت مایع تولید می‌گردد. در این تحقیق بهینه‌سازی تولید اسید سیتریک از گونه قارچی آسپرژیلوس نایجر به روش One factor at timeو سپس با استفاده از روش سطح پاسخبا استفاده از تخمیر حالت مایعانجام شد. نتایج روش One factor at time نشان داد که میزان اسید سیتریک با افزایش دور همزن از 150 به 200 دور در دقیقه، دما از 17 به 32 درجه سلسیوس و کاهش pHبه 2، افزایش یافت و تیمارهای حاوی سویا و عناصر معدنی نسبت به بقیه تیمارها تأثیر قابل‌توجهی در افزایش تولید اسید سیتریک (حدود 25 گرم در لیتر) داشتند. هم‌چنین نتایج نشان داد که امواج اولتراسونیک در زمان رشد میکروارگانیسم تأثیر قابل‌توجهی در افزایش اسید سیتریک داشته است. آزمون آماری سطح پاسخ نشان داد که بیشترین میزان تولید اسید سیتریک (58 گرم در لیتر) در سطوح 87/230 گرم در لیتر ساکارز و 200 گرم در لیتر پودر سویا تولید شد. با توجه به نتایج به‌دست آمده افزایش قابل‌توجه تولید اسید سیتریک در شرایط بهینه نسبت به شرایط اولیه تخمیر نشان‌دهنده روش آماری مناسب به منظور بهینه‌سازی و انتخاب صحیح متغیرهای اعمالی و سطوح استفاده شده می‌باشد. 

کلیدواژه‌ها


عنوان مقاله [English]

Optimization of citric acid production by Aspergillus niger

نویسندگان [English]

  • H.R Samadlouie 1
  • Sh Gharanjik 2
1 Assistant Professor in Food Science and Technology, Agriculture Faculty, Shahrood University, Shahrood, Iran
2 Assistant Professor in Agricultural Biotechnology Department, Shahrood University, Shahrood, Iran
چکیده [English]

Among the various fungal strains screened for citric acid production, Aspergillus niger is known to produce considerable amounts of citric acid and other organic acids when cultivated in submerge fermentation. In this study, optimization of the medium components was carried out using "one-factor-at-a-time" and response surface methods (RSM). One-factor-at-a-time indicated that the amount of citric acid production was increased along with the increasing of agitation speed (from 150 to 200 rpm), raising the incubation temperature (from 17 to 32) and decreasing pH value (to 2). Moreover, in comparison with the other groups, citric acid production in the treatment containing soy bean powder and minerals revealed a significant increase (up to 25 g/l). The results showed that application of ultrasonic wave during the growth phase could remarkably enhance the production of citric acid. Based on the results of one-factor-at-a-time, sucrose and soy bean powder were the selected additives to test their effect on citric acid production using RSM. The two variables were identified to have significant effects on citric acid production and the maximum citric acid production of 58 g/l was resulted from the combination of 230.87 g/l sucrose and 200.81 g/l soy bean powder. In this study, the significant increase in the production of citric acid in the optimal conditions indicated the using of appropriate statistical methods and also the correct levels of selected variables.

کلیدواژه‌ها [English]

  • Aspergillus niger
  • Acid citric
  • Optimization
  • response surface methods
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