Relation between Citric Acid Production and Respiration Rate of Aspergillus niger in Solid-State Fermentation

Among the organic acids produced industrially, citric acid is the most important in quantitative terms. Solid‐state fermentation (SSF) has been an alternative method for citric acid production using agro‐industrial residues such as cassava bagasse (CB). The use of CB as a substrate can avoid environmental problems caused by its disposal into the environment. This study was developed to verify the influence of the treated bagasse amount, and consequently, the influence of the gelatinization degree of CB starch on citric acid production by SSF in Erlenmeyer flasks, horizontal drums, and trays. The best results were obtained in a horizontal drum bioreactor using 100 % of treated CB. However, trays showed advantages and good perspectives for large‐scale citric acid production due to economic reasons such as energy costs. A kinetic study was also carried out in order to compare citric acid production in glass columns (laboratory scale) and horizontal drum bioreactors (semi‐pilot scale). This study was accomplished in order to follow the influence of aeration on citric acid accumulation. In addition, the production of CO2 was evaluated as an indirect method of biomass estimation. Citric acid production was higher in glass columns (309.70 g/kg of dry CB) than in HD bioreactors (268.94 g/kg of dry CB). Finally, it was possible to show that citric acid production was favored by a limited biomass production, which occurred with low aeration rates. Biomass production is related to CO2 production and as a result, a respirometry analysis could be used for biomass estimation. Solid‐state fermentation (SSF) has been an alternative method for citric acid production using agro‐industrial residues such as cassava bagasse (CB). The use of CB as a substrate can avoid environmental problems caused by its disposal into the environment. This study was developed to verify the influence of the treated bagasse amount, and consequently, the influence of the gelatinization degree of CB starch on citric acid production by SSF in Erlenmeyer flasks, horizontal drums, and trays.