International Journal of Biotech
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Volume 1 | Issue 1 | Year 2011 | Article Id. IJBTT-V1I1P1 | DOI : https://doi.org/10.14445/22490183/IJBTT-V1I1P1

Role of Complex Nutrients in Alteration of Aconitase Activity during Citric Acid Fermentation by Aspergillus niger

P. Ghosh, S. Ganguly, A. K. Banik

Citation :

P. Ghosh, S. Ganguly, A. K. Banik, "Role of Complex Nutrients in Alteration of Aconitase Activity during Citric Acid Fermentation by Aspergillus niger," International Journal of Computer Trends and Technology (IJCTT), vol. 1, no. 1, pp. 1-4, 2011. Crossref, https://doi.org/10.14445/22490183/IJBTT-V1I1P1

Abstract

A mutant strain, Aspergillus niger AB1801 showed decrease and then disappearance of aconitase activity during citric acid fermentation when supplemented with peddy soak liquor, corn steep liquor and peptone. Extracts of malt, wheat and rice bran, defatted soybean and beef showed increase in enzyme activity but decreased acid production. Cell mass did not change appreciably.

Keywords

Cell mass did not change appreciably.

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