The present work consists in the optimization of some key factors affecting the fermentation of the molasse of sugar cane, the aim of the work is the valorization of this "waste" by bioconversion of its sugars into citric acid. This research of the optimal conditions was supported by several series of experiments where we have studied, for each of them, the infuence of one given factor (intial composition of saccharose, pH, temperature and delay of the fermentation, inoculum volume, etc.) on the production of citric acid.
R. Kessas, L. Benabdi, H. Bouarfa
citric acid, fermentation, aspegillus niger, molasse, optimization