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Oxalic Acid Production in Submerged Culture of Aspegillus niger F22

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한국응용곤충학회 (Korean Society Of Applied Entomology)
초록

Oxalic acid has a nematicidal activity against the root-knot nematode Meloidogyne incognita. High producer of oxalic acid was isolated, and then named as Aspergillus niger F22. Oxalic acid production was investigated under various temperatures from 20 – 33oC and rotational speeds in 5 L jar fermenters. Yield of oxalic acid increased with decreasing temperature. The highest yield was obtained at 23oC, showing the yield of oxalic acid of 8.7 g/L, whereas oxalic acid production was least at 33oC. At 20oC, the yield was lower than that of 23oC. At a rotational speed of 300 rpm, serious oxygen depletion was present from 48 - 72 h, resulting in low productivity of 26.2 mg /L·h. When a rotational speed was set at 600 rpm, dissolved oxygen tension was over 40% and oxalic acid production increased up to approximately 55%. Viscosity during the culture differed with temperatures. Viscosity increased with the increment of temperatures. When A. niger F22 was cultured at 23oC, viscosity was 810 cP, which was favorable for oxalic acid production.

저자
  • Sang Il Lee(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Keon Jin Lee(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Sanghyun Ha(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Hyun Jung Gwak(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Ae Ri Han(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Ho Hyun Chun(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Young Bae Chung(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)
  • Hyeong Hwan Kim(Horticultural and Herbal Crop Environment Division, National Institute of Horticultural and Herbal Science, Rural Development Administration)
  • Jin-Cheol Kim(Division of Applied Bioscience & Biotechnology, Chonnam National University)
  • Teak Soo Shin(Dongbu Advanced Research Institute, Dongbu Farm Hannong)
  • Hae Woong Park(Advanced Process Technology and Fermentation Research Group, World institute of Kimchi)