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Optimization of citric acid production from a carrot juice-based medium by Yarrowia lipolytica using response surface methodology

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Abstract

In this study, diluted and fortified carrot juice was used for modelling and optimization of citric acid production by a new mutant strain, Yarrowia lipolytica K-168. Protein concentrate obtained from fine flour -a byproduct of semolina production- was used as a nitrogen source in the fermentation medium. Interactive effects of selected independent variables, initial total sugar concentration, initial pH, initial concentration of protein concentrate obtained from fine flour of semolina and temperature, on the growth and citric acid production of the yeast were investigated. An experimental design including 30 experiments was conducted by using the method of central composite design. Modelling the effects of these independent variables on maximum citric acid concentration, maximum citric acid production rate, citric acid yield, the ratio of maximum citric acid concentration to maximum isocitric acid concentration and specific growth rate were performed by response surface methodology. The variations of all of the responses with the independent variables were defined by a quadratic model. Numeric optimization was performed by using the desireability function. The conditions with 190.83 g/L initial sugar concentration, 5.90 initial pH, 0.07 g/L initial concentration of fine flour protein concentrate and 27.86 °C were determined as optimal conditions for citric acid production. The maximum citric acid concentration reached to 80.53 g/L in optimal conditions.

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Acknowledgments

The authors thank Scientific Research Projects Coordination Unit of Abant Izzet Baysal University, Bolu, Turkey for providing financial support (Project no: BAP – 2010.09.01.339). Special thanks should also be given to Prof. Dr. Z. Yesim Ozbas (Hacettepe University, Food Engineering Department, Turkey) for her valuable support at the beginning of this project, and providing the parental strain of the mutant K-168, then enabling us to perform this study

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Authors and Affiliations

  1. Faculty of Engineerng and Architecture, Food Engineering Department, Abant Izzet Baysal University, Golkoy, 14280, Bolu, Turkey

    Silan Urak & Seda Karasu-Yalcin

  2. Faculty of Science, Department of Statistics, Hacettepe University, Beytepe, 06532, Ankara, Turkey

    Ozgur Yeniay

Authors
  1. Silan Urak
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  2. Ozgur Yeniay
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  3. Seda Karasu-Yalcin
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Correspondence to Seda Karasu-Yalcin.

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Urak, S., Yeniay, O. & Karasu-Yalcin, S. Optimization of citric acid production from a carrot juice-based medium by Yarrowia lipolytica using response surface methodology. Ann Microbiol 65, 639–649 (2015). https://doi.org/10.1007/s13213-014-0900-5

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  • DOI: https://doi.org/10.1007/s13213-014-0900-5

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