Using agroindustrial residue as raw material for the production of citric acid by Kluveromyces marxianus URM 4404

Abstract

The citric acid production is extremely important for food industry, each day and has sought alternatives to the production of this compound are seeking new agencies and new sources to be used as a substrate. This work aims to citric acid production using agro-industrial residues in three submerged fermentation by yeast Kluveromyces marxianus URM 4404. Physico-chemical analysis of the three residues tested showed that all were nutritionally poor, because this need to have an enrichment of culture medium with glucose and yeast extract. In the production of citric acid the medium in which the yeast had the best potential for production was the residue containing acerola as substrate with 4.1 g / L citric acid followed by custard and mangaba with 2.3g / L and 0.8g / L respectively. When calculated the generation time and the maximum growth rate was obtained 2.3026h-1 and 18min. As for the biggest coefiente production was found when the residue used acerola while the highest power factor was the mangaba. Among the residues tested, there was no statistically significant difference in residue production using acerola and graviola. These results demonstrate the potential of the yeast K. marxianus URM 4404 in producing citric acid using agro-industrial residues.