Öz

Dut posası (DP), geleneksel bir Türk yiyeceği olan pekmez'in üretiminden sonra ortaya çıkan bir atık maddedir. Bu çalışma, Aspergillus niger MT-4 ile sitrik asit (SA) üretimi için DP’nin substrat olarak kullanılabilirliğini test etmek için gerçekleştirilmiştir. Çalışmada ayrıca, SA üretimini artırmak için bazı kültür koşulları da optimize edilmiştir. MP’nin nem, toplam karbonhidrat, suda-çözünür karbonhidrat, protein, lipid ve kül içerikleri sırasıyla %31,1; 47,1; 1,3; 13,4; 1,8 ve 1,4 olarak belirlenmiştir. Deneyler, üretim besiyerinin 100 ml’sini içeren 250 ml'lik erlenler içerisinde gerçekleştirilmiştir. Hem fungal biyokütle (FB) hem de SA üretimi için optimum DP konsantrasyonu, 120 gr/lt olarak belirlenmiştir. DP bazlı ortama eklenen tüm KH2PO4 konsantrasyonlarının SA üretimini azalttığı fakat FB üretimini artırdığı belirlenmiştir. SA üretimi için MgSO4 ve (NH4)2SO4’ün optimal konsantrasyonları sırasıyla 1 ve 2 gr/lt olarak bulunmuştur. Diğer optimal parametreler, başlangıç pH'sı 7,0 ve inkübasyon süresi 5 gün olarak belirlenmiştir. Optimize edilmiş kültür koşulları altında, üretilen SA miktarı 24,6 gr/lt olarak belirlenmiştir. Beşinci günde, Yp/s; Yp/x ve Yx/s sırasıyla 0,2 gr SA/gr DP; 1,43 gr SA/gr FB ve 0,14 gr FB/gr DP olarak hesaplanmıştır. DP'nin SA dahil mikrobiyal metabolitlerin üretimi için fermentasyon substratı olarak kullanılabilirliği ilk kez bu çalışmada test edilmiştir.

USE OF MULBERRY POMACE AS SUBSTRATE FOR CITRIC ACID PRODUCTION BY Aspergillus niger MT-4

Abstract

Mulberry pomace (MP) is a waste material obtained after the production of pekmez, a traditional Turkish food. This study was performed to test the usability of MP as substrate for citric acid (CA) production by Aspergillus niger MT-4 for the first time. In the study, some culture conditions were also optimized to increase CA production in MP-based medium. Moisture, total carbohydrate, water-soluble carbohydrate, protein, lipid and ash contents of MP were determined as 31.1, 47.1, 1.3, 13.4, 1.8 and 1.4%, respectively. Experiments were carried out in 250 mL flasks containing 100 mL of production medium. Optimal MP concentration for both fungal biomass (FB) and CA production was determined as 120 g/L. All concentrations of KH2PO4 added to MP-based medium were found to decrease CA production but increase FB production. Optimal concentrations of MgSO4 and (NH4)2SO4 for CA production were found as 1 and 2 g/L, respectively. The other optimal parameters were determined as an initial pH of 7.0 and an incubation period of 5 days. Under the optimized culture conditions, the amount of CA produced was determined as 24.6 g/L. On day 5, Yp/s, Yp/x and Yx/s were calculated as 0.2 g CA/g MP, 1.43 g CA/g FB and 0.14 g FB/g MP, respectively. 

Keywords

• Mulberry pomace
• Waste material
• Microbial production
• Optimization
• Citric acid

References

1. 1. Afify, M.M., Al Abboud, M.A. & El-Ghany, T.A. 2012. Bioenhancement of citric acid production under optimized condition of cellulase and pectinase productivity from potato wastes. Journal of Jazan University-Applied Sciences Branch, 1(2): 60-72.
2. 2. Alben, E. & Erkmen, O. 2004. Production of citric acid from a new substrate, undersized semolina, by Aspergillus niger. Food Technology and Biotechnology, 42(1): 19-22.
3. 3. Ali, S., Qadeer, M. A. & Iqbal, J. 2002. Citric acid fermentation by mutant strain of Aspergillus niger GCMC-7 using molasses based medium. Electronic Journal of Biotechnology, 5(2): 8-9.
4. 4. Andersen, M.R., Salazar, M.P., Schaap, P.J., et al. 2011. Comparative genomics of citric-acid-producing Aspergillus niger ATCC 1015 versus enzyme-producing CBS 513.88. Genome Research, 21(6): 885-897.
5. 5. Angumeenal, A.R. & Venkappayya, D. 2013. An overview of citric acid production. LWT-Food Science and Technology, 50(2): 367-370.
6. 6. Arslan, N.P., Aydogan, M.N. & Taskin, M. 2016. Citric acid production from partly deproteinized whey under non-sterile culture conditions using immobilized cells of lactose-positive and cold-adapted Yarrowia lipolytica B9. Journal of Biotechnology, 231: 32-39.
7. 7. Auta, H.S., Abidoye, K.T., Tahir, H., Ibrahim, A.D. & Aransiola, S.A. 2014. Citric acid production by Aspergillus niger cultivated on Parkia biglobosa fruit pulp. International Scholarly Research Notices, 2014. http://dx.doi.org/10.1155/2014/762021
8. 8. Cakmakci, S. & Tosun, M. 2010. Characteristics of mulberry pekmez with cornelian cherry. International Journal of Food Properties, 13(4): 713-722.

9. 9. Chen, H.C. 1996. Optimizing the concentrations of carbon, nitrogen and phosphorus in a citric acid fermentation with response surface method. Food Biotechnology, 10(1): 13-27.
10. 10. Darouneh, E., Alavi, A., Vosoughi, M., Arjm, M., Seifkordi, A. & Rajabi, R. 2009. Citric acid production: Surface culture versus submerged culture. African Journal of Microbiology Research, 3(9): 541-545.
11. 11. Dhillon, G.S., Brar, S.K., Verma, M., Tyagi, R.D., 2011. Recent advances in citric acid bio-production and recovery. Food and Bioprocess Technology, 4(4): 505-529.
12. 12. Dienye, B.N., Ahaotu, I., Agwa, O.K. & Odu, N.N. 2018. Citric acid production potential of Aspergillus niger using Chrysophyllum albidum peel. Advances in Bioscience and Biotechnology, 9(4): 190-203.
13. 13. Ercisli, S. & Orhan, E. 2007. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chemistry, 103(4): 1380-1384.
14. 14. Guc, S. & Erkmen, O. 2017. Citric acid production from nontreated beet molasses by a novel Aspergillus niger strain: Effects of pH, sugar and ingredients. Journal of Food: Microbiology, Safety & Hygene 2: 1-5.
15. 15. Gunes, M. & Cekic, C. 2004. Some chemical and physical properties of fruits of different mulberry species commonly grown in Anatolia, Turkey. Asian Journal of Chemistry, 16(3): 1849-1855.
16. 16. Faruk, M.O., Mumtaz, T., Rashid, H.O., Zhang, Y., Liu, S. & Wu, H. 2014. Supplementary effect of potato peel hydrolysate on the citric acid production by Aspergillus niger CA16. Biotechnology, 9(8): 308-310.
17. 17. Hang, Y.D., Splittstoesser, D.F., Woodams, E.E. & Sherman, R.M. 1977. Citric acid fermentation of brewery waste. Journal of Food Science, 42: 383-384.
18. 18. Hu, W., Liu, J., Chen, J.H., Wang, S.Y., Lu, D., Wu, Q.H. & Li, W.J. 2014. A mutation of Aspergillus niger for hyper-production of citric acid from corn meal hydrolysate in a bioreactor. Journal of Zhejiang University Science B, 15(11): 1006-1010.
19. 19. Ikram-ul, H., Ali, S., Qadeer, M.A. & Iqbal, J. 2004. Citric acid production by selected mutants of Aspergillus niger from cane molasses. Bioresource Technology, 93(2): 125-130.
20. 20. Jernejc, K., Cimerman, A. & Perdih, A. 1982. Citric acid production in chemically defined media by Aspergillus niger. European Journal of Applied Microbiology and Biotechnology, 14(1): 29-33.
21. 21. Kareem, S.O., Akpan, I. & Alebiowu, O.O. 2010. Production of citric acid by Aspergillus niger using pineapple waste. Malaysian Journal of Microbiology, 6(2): 161-165.
22. 22. Max, B., Salgado, J.M., Rodríguez, N., Cortés, S., Converti, A. & Domínguez, J.M. 2010. Biotechnological production of citric acid. Brazilian Journal of Microbiology, 41(4): 862-875.
23. 23. Marier, J.R. & Boulet, M. 1958. Direct determination of citric acid in milk with improved pyridine acetic anhydride method. Journal of Dairy Science, 41: 1683-1692.
24. 24. Muna, B.A. & Haider, M.M. 2018. Effect of some physiological factors on citric acid production by three isolates of Aspergillus niger acid-hydrolyzed sawdust as a carbon source. Revista Innovaciencia, 6(2): 1-9.
25. 25. Rehman, S., Aslam, H., Ahmad, A., Khan, S.A. & Sohail, M. 2014. Production of plant cell wall degrading enzymes by monoculture and co-culture of Aspergillus niger and Aspergillus terreus under SSF of banana peels. Brazilian Journal of Microbiology, 45(4): 1485-1492.
26. 26. Show, P.L., Oladele, K.O., Siew, Q.Y., Aziz Zakry, F.A., Lan, J.C.W., & Ling, T.C. 2015. Overview of citric acid production from Aspergillus niger. Frontiers in Life Science, 8(3): 271-283.
27. 27. Soccol, C.R., Vandenberghe, L.P.S., Rodrigues, C. & Pandey, A., 2006. New perspectives for citric acid production and application. Food Technology and Biotechnology, 44: 141-149.
28. 28. Taskin, M., Tasar, G.E. & Incekara, U. 2013. Citric acid production from Aspergillus niger MT-4 using hydrolysate extract of the insect Locusta migratoria. Toxicology and Industrial Health, 29(5): 426-434.
29. 29. Torrado, A.M., Cortés, S., Salgado, J.M., Max, B., Rodríguez, N., Bibbins, B.P., Converti, A. & Domínguez, J.M. 2011. Citric acid production from orange peel wastes by solid-state fermentation. Brazilian Journal of Microbiology, 42(1): 394-409.
30. 30. Vandenberghe, L.P., Soccol, C.R., Pandey, A. & Lebeault, J.M. 1999. Microbial production of citric acid. Brazilian Archives of Biology and Technology, 42(3): 263-276.
31. 31. Velmurugan, P., Hur, H., Balachandar, V., Kamala-Kannan, S., Lee, K. J., Lee, S. M., Chae, J.C., Shea, P.J. & Oh, B.T. 2011. Monascus pigment production by solid-state fermentation with corn cob substrate. Journal of Bioscience and Bioengineering 112: 590-594.
32. 32. Watanabe, T., Suzuki, A., Nakagawa, H., Kirimura, K. & Usami, S. 1998. Citric acid production from cellulose hydrolysate by a 2-deoxyglucose-resistant mutant strain of Aspergillus niger. Bioresource Technology, 66(3): 271-274.