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Summary

This study is about the production of citric acid from date fruits.

Dips extracted from Reziz variety and four strains of Aspergillus

niger were used for production. Three strains of the mould,

namely, NRRL 2322, NRRL 567, and 1816 were obtained from

the laboratories of the Institute of Biotechnology at the

Technical University of Berlin, Germany, while the fourth strain

(which was given the code 1426) was isolated by the candidate

from local habitats in the Kingdom of Saudi Arabia. The

fermentation experiments were carried out in 250 ml flasks

incubated in shaking water bath at 30C for 144 hours. The

fermentation media used were composed of Dips (18% w/v),

with or without addition of salts (ammonium sulphate,

potassium phosphate, and magnesium sulphate) and with or

without addition of stimulators (ethanol, methanol, or olive oil).

Fermentation on medium 1 gave low yields from citric acid, the

best strain being NRRL 2322, with 13.1 g/l as the highest yield.

Fermentation on medium 2 gave still lower yields, the best not

exceeding 7.4 g/l produced by the strain NRRL 2322. In case of

medium 3, the acid yields increased slightly and the highest

results of 15.9 and 15.4 g/l were obtained from the strains

NRRL 2322 and NRRL 567, respectively. The highest yields on

medium 4 were again obtained from the strains NRRL 2322

and NRRL 567 with similar results amounting to 16.4 g/l acid.

Statistical analysis showed that the yields from the strains

NRRL 2322 and NRRL 567 were the highest and that medium

3 was the most suitable for production by these two strains

compared to the media 1,2, and 4. Hence they were chosen for

production on the media 5, 6, and 7, which were made of

medium 3 with ethanol, methanol and olive oil added. The

addition of 2% ethanol to medium 5 resulted in an apparent

increase in productivity of strain NRRL 2322, with a maximum

yield of 44.0 g/l citric acid. The yield from the strain NRRL 567

increased slightly on medium 5 with 3% ethanol added to reach

a maximum of 21.3 g/l acid. The absolute best result of 59.1 g/l

acid was obtained from NRRL 2322 on medium 6 with 2%

methanol, while strain NRRL 567 gave a maximum yield of only

27.7 g/l acid when medium 6 with 3% methanol was used. The

addition of olive oil didnt result in a big betterment in the

productivity of citric acid, and the maximum yields obtained

were 28.7 and 21.7 g/l from the strains NRRL 2322 and NRRL

567, respectively using medium 7 with 2% oil added.

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