Open Access
Subscription Access
Open Access
Subscription Access
Biotransformation of Molasses to Citric Acid Exposed to Dl-5-(4-Hydroxyphenyl)-5-Phenyl Hydantoin
Subscribe/Renew Journal
The efficacy of DL-5-(4-hydroxyphenyl)-5-phenyl hydantoin on biotransformation of molasses to citric acid by fungal strains such as Aspergillus flavus NCIM-540, Aspergillus oxyzae NCIM - 553, Aspergillus niger NCIM - 501, Aspergillus foetidus NCIM - 937 and Aspergillus wentii NCIM-941 has been assessed. It has been observed that the fungal strain Aspergillus niger NCIM - 501 has been found most significant and effective for the citric acid fermentation process. It has been found that the compound, i.e. DL-5-(4-hydroxyphenyl)-5-phenyl hydantoin has stimulatory effect on production of citric acid by Aspergillus niger NCIM - 501 and enhances the yield of citric acid to an extent of 12.477% higher in comparison to control fermentor flasks, i.e., 7.989g/100 ml under the optimized conditions, viz. 30C temperature, 2.0 pH, 12 days of incubation period with 26% molasses solution.
Keywords
Aspergillus Niger NCIM-501, Citric Acid Fermentation, DL-5-(4-Hydroxyphenyl)-5-Phenyl Hydantoin.
User
Subscription
Login to verify subscription
Font Size
Information
- G. E. Fox, E. Stackbrandt, R. B. Hespell, and C. R. Woese, “The phylogeny of prokaryotes,” Science, vol. 209, no. 4455, pp. 457-463, 1980.
- P. Gerhardt, R. G. E. Murray, R. N. Costilow, E. W. Nester, W. A. Wood, N. R. Krieg, and G. B. Phillips, “Manual of methods for general bacteriology,” American Society for Microbiology, 1981.
- N. R. Krieg, and J. G. Holt, “Bergey’s manual of systematic bacteriology,” Williams & Wilkins Co., Baltimore, vol. 1, pp. 161-172, 1984.
- P. R. White, “The Cultivation of Animal and Plant Cells,” (2nded.). Ronald Press, New York, 1963.
- T. H. Morgan, “Regeneration,” Macmillan, 1901.
- P. R. White, “Potentially unlimited growth of excised tomato ischolar_main tips in a liquid medium,” Plant Physiology, vol. 9, no. 3, pp. 585-600, July, 1934.
- G. Morel, and J. R. Mulller, “La culture in vitro du meristeme apical de la pomme de terre,” Comptes Rendus de l’Academie des Sciences, Paris vol. 258, pp. 5250-5252, 1964.
- O. L. Gamoborg, and T. Murashinge, “Plant tissue culture media,” In vitro, vol. 12, no. 7, pp. 473-478, July 1976.
- L. C. Huang, and T. Murashing, T. “Plant tissue culture media: Major constituents, their preparation and some applications,” TCA Manual, Tissue Culture Association, vol. 3, pp. 539-548, 1977.
- G. L. Paker, “Oriental fermented foods M.Sc. Food Technology,” Dissertation, University of Mysore, 1986.
- Rose, A. H., “Economic microbiology, Fermented foods” Academic Press: London, vol. 7, 1982.
- Vijyalakshami, G. In Spencer JFT, Spencer DM (eds.) Yeast their, 1994.
- R. W. Stanton, “Food Fermentation in the Tropics, in Microbiology of Fermented Foods,” Wood, B.J.B. (ed.), UK: Elsevier Applied Science Publishers, 1985.
Abstract Views: 472
PDF Views: 0