Submerged Citric Acid Fermentation of Blackstrap Molasses

Part I. Isolation of a Producing Stratin Utilizing Blackstrap Molasses and the Effects of Incubation Temperature

Abstract

Isolation and screening tests were carried out in order to find microorganisms which were able to produce citric acid directly from blackstrap molasses. Some strains were obtained which accumulate considerable quantities of citric acid. Certain temperature changes during the course of incubation were found to increase the yield of citric acid.
The present investigation was undertaken to see if a simple method could be found to improve the yield of citric acid from blackstrap molasses, and we could obtain the yield of more than 70% from the untreated molasses using a newly isolated strain of Asp. niger.