Journal of Scientific and Technical Research (Sharda University, Noida)

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Biotransformation of Molasses to Citric Acid Exposed to Dl-5-(4-Hydroxyphenyl)-5-Phenyl Hydantoin


Affiliations
1 Jawahar Navodaya Vidalaya, Nawadi, Post Gamharia, Via Akorhi, Gola, Rohtas, Bihar, India
     

   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
Notifications
Font Size

  • 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: 329

PDF Views: 0




  • Biotransformation of Molasses to Citric Acid Exposed to Dl-5-(4-Hydroxyphenyl)-5-Phenyl Hydantoin

Abstract Views: 329  |  PDF Views: 0

Authors

Mohammad Irfan
Jawahar Navodaya Vidalaya, Nawadi, Post Gamharia, Via Akorhi, Gola, Rohtas, Bihar, India

Abstract


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.

References