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Rheological Studies During Submerged Citric Acid Fermentation by Aspergillus niger in Stirred Fermentor Using Apple Pomace Ultrafiltration Sludge

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Abstract

Rheological profile studies for apple pomace ultrafiltration sludge (APS) broth with filamentous fungus, Aspergillus niger NRRL-567 during citric acid (CA) fermentation are reported for the biomass developed in a 7.5 l bench scale fermentor. CA bioproduction of 23.67 ± 1.0 g/l APS and 40.34 ± 1.98 g/l APS was obtained in control (120 h) and in treatment with inducer, MeOH 3% (v/v), respectively, after 132 h of fermentation by A. niger NRRL 567. The rheological properties of the fermentation broth including pellets were analyzed. The control demonstrated non-Newtonian pseudoplastic behaviour due to more filamentous growth. However, in treatment supplemented with inducer (methanol), pellet form was observed during fermentation with less viscous non-Newtonian broths. The power law model was followed with good confidence of fit (77.8–88.9%) throughout the fermentation in treatment with MeOH as an inducer. However, power law was followed with moderate fit of confidence (65.3–75.9%) at the beginning of fermentation until 48 h and later followed a good confidence of fit (75.9–88.2%) until 144 h of fermentation in control. Important rheological changes occurred in the broth during maximal CA production phase along with increase in biomass in the pelleted mycelium form.

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Abbreviations

A. niger :

Aspergillus niger

ANOVA:

Analysis of variance

APS:

Apple pomace ultrafiltration sludge

ARS:

Agricultural research services

CA:

Citric acid

DO:

Dissolved oxygen

EtOH:

Ethanol

MeOH:

Methanol

SD:

Standard deviation

SS:

Suspended solids

τ :

Shear stress (10−1 kg m−1 s−2)

τ 0 :

Yield stress (shear stress at 0 rpm of spindle, (10−1 kg m−1 s−2)

D :

Shear rate (s−1)

K :

Consistency index (10−3 kg m−1 s−n)a

N :

Flow behaviour index (dimensionless)

Η :

Plastic viscosity and/or viscosity (10−3 kg m−1 s−1)

R :

Rotational speed (rpm)

η 10 :

10 rpm viscosity (10−3 kg m−1 s−1)

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Acknowledgments

The authors are sincerely thankful to the Natural Sciences and Engineering Research Council of Canada, FQRNT (ENC 125216) and MAPAQ (No. 809051) for financial support. The views or opinions expressed in this article are those of the authors.

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Authors and Affiliations

  1. INRS-ETE, Université du Québec, 490, Rue de la Couronne, Québec, Canada, G1K 9A9

    Gurpreet Singh Dhillon, Satinder Kaur Brar & Surinder Kaur

  2. Department of Mycology and Plant Pathology, Institute of Agricultural Sciences, Banaras Hindu University (BHU), Varanasi, 221005, India

    Surinder Kaur

  3. Institut de Recherche et de Développement en Agroenvironnement Inc. (IRDA), 2700 rue Einstein, Québec, QC, G1P 3W8, Canada

    Mausam Verma

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  1. Gurpreet Singh Dhillon
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  2. Satinder Kaur Brar
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  3. Surinder Kaur
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  4. Mausam Verma
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Correspondence to Satinder Kaur Brar.

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Dhillon, G.S., Brar, S.K., Kaur, S. et al. Rheological Studies During Submerged Citric Acid Fermentation by Aspergillus niger in Stirred Fermentor Using Apple Pomace Ultrafiltration Sludge. Food Bioprocess Technol 6, 1240–1250 (2013). https://doi.org/10.1007/s11947-011-0771-8

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