Production of Gluconic Acid from Whey and Black Jaggery by Aspergillus Niger

Abstract

Gluconic acid is a non-corrosive, non-volatile, non-toxic, mild organic acid. The production of gluconic acid following traditional chemical process involves very high cost which in turn provides an opportunity to explore cost effective fermentation method. Hence in the present investigation the microbial production of gluconic acid has been attempted using a mutant Aspergillusniger through optimization of some physical and chemical parameters. Production parameters like incubation period, volume of innoculum, concentration of black jaggery, Di-Ammonium hydrogen Phosphate (NH4)2HPO4, Pottasium Dihydrogen Orthophosphate(KH2PO4), Magnesium Sulphate (MgSO4.7H2O) have been individually optimized one after one. The maximum concentration of gluconic acid produced is found to be 21.57 g/L with 60 hours of incubation time, 1ml volume of innoculum, 8 % of black jaggery, 0.050 % of Di-Ammonium hydrogen phosphate, 0.075 % of Pottasium Dihydrogen Orthophosphate and0.025 % of Magnesium Sulphate. The produced gluconic acid will find its application in food, pharmaceutical, metallurgy, paper and textile industries.