Ascorbic Acid Production by Aspergillus flavus and Aspergillus tamarii; Kinetic and Thermodynamic Study.

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ID: 103093
2020
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Abstract
This study investigated the fermentation kinetics and thermodynamics of ascorbic acid production from Brewery Spent Grain (BSG) using Aspergillus flavus and Aspergillus tamarii. Ascorbic acid fermentation of A. flavus and A. tamarii was performed at a temperature of 30 °C, agitation speed of 100 rpm and pH 5.0 at 96 h of fermentation. The thermodynamics, kinetics of the growth parameters and ascorbic acid production were studied using Monod, Contois and Teisser models. Teisser model gave the best fit as it obtained the highest maximum specific growth rate (µ) and correlation coefficient of 0.184 h and 0.997, respectively, at 40 °C, pH 5.0 and 0.6 g of BSG. The result showed that Teisser model gave a better description of each growth parameter. Hence, the production of ascorbic acid by A. flavus and A. tamarii is growth-associated.
Reference Key
banjo2020ascorbiccurrent Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Banjo, Temitope T;Kareem, Sarafadeen O;Adeogun, Abideen I;
Journal Current microbiology
Year 2020
DOI
10.1007/s00284-020-01960-1
URL
Keywords
thermal stability protein aggregation antibody thermodynamics differential scanning calorimetry (dsc) intrinsic fluorescence (if) spectroscopy unfolding

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