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Study on citric acid production by Aspergillus candidus NCIM-883 exposed to 3- amino-4-hydroxycoumarin

Serwer Equbal*
Department of Chemistry, M,.G..College, Magadh University, Bodhgaya, Bihar, India
Received : 22nd April, 2020 ; Revised : 27th May, 2020

Abstract The influence of 3-amino-4-hydroxycoumarin on production of sucrose to citric acid by Aspergillus candidus NCIM-883 has been assessed. It has been found that 3- amino-4-hydroxy coumarin has stimulatory effect on citric acid fermentation and enhances the production of citric acid to an extent of 11.52095% higher in comparison to control fermentor flasks i.e. 5.43158 g/100 ml in 10 days of optimum incubation period.

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