Role of Complex Nutrients in Alteration of Aconitase Activity during Citric Acid Fermentation by Aspergillus niger

	International Journal of Biotech Trends and Technology (IJBTT)
	© 2011 by IJBTT Journal
	Volume - 1 Issue - 1
	Year of Publication : 2011
	Authors :P. Ghosh, S. Ganguly, A. K. Banik

Citation

P. Ghosh, S. Ganguly, A. K. Banik "Role of Complex Nutrients in Alteration of Aconitase Activity during Citric Acid Fermentation by Aspergillus niger",International Journal of Biotech Trends and Technology (IJBTT), V1(1):1-4 Jan - Mar 2011. Published by Seventh Sense Research Group.

Abstract

A mutant strain, Aspergillus niger AB1801 showed decrease and then disappearance of aconitase activity during citric acid fermentation when supplemented with peddy soak liquor, corn steep liquor and peptone. Extracts of malt, wheat and rice bran, defatted soybean and beef showed increase in enzyme activity but decreased acid production. Cell mass did not change appreciably.

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Keywords
Cell mass did not change appreciably.