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Abstract
The cultural optimum conditions for oxalic acid production from two fungi isolates viz. Aspergillus niger and A. flavus were studied by, including carbon, nitrogen source, salts and pH. The results showed that the molasses can be used as a carbon source of the acid production and its best concentration was 5.6 for both isolates, while the best nitrogen source was the ammonium sulphate with production of 24.1 and 21.3g/l for both fungi, respectively. Based on the results, KH2PO4 0.1+MgSO4.7H2O 0.05% was the best compound for production. pH value with higher mount of acid production was 6.5.
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The authors transfer the copyrights of their papers to the Iranian Society of Ichthyology. However, the information could be used in accordance with the Creative Commons licence (Attribution-NonCommercial 4.0 International (CC BY-NC 4.0)
References
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Ek, M.; Ljungquist, P.O. & Stenström, E. 1983. Indole‐3‐acetic acid production by mycorrhizal fungi determined by gas chromatography‐mass spectrometry. New Phytologist 94(3): 401-407.
Gadd, G.M. 1999. Fungal production of citric and oxalic acid: importance in metal speciation, physiology and biogeochemical processes. Advances in Microbial Physiology 41: 47-92.
Franco, V. & Krinitz, B. 2020. Determination of Oxalic Acid in Foods. Journal of Association of Official Analytical Chemists 56:164-166.
Zhou, Y.; He, W.; Zheng, W.; Tan, Q.; Xie, Z.; Zheng, C. & Hu, C. 2018. Fruit sugar and organic acid were significantly related to fruit Mg of six citrus cultivars. Food Chemistry 259: 278-285.
Ünyayar, S. 2002. Changes in abscisic acid and indole-3-acetic acid concentrations in Funalia trogii (Berk.) Bondartsev & Singer and Phanerochaete chrysosporium Burds. ME446 subjected to salt stress. Turkish Journal of Botany 26(1): 1-4.
Peláez, A.L.; Cataño, C.S.; Yepes, E.Q.; Villarroel, R.G.; Antoni, G.De. & Giannuzzi, L. 2012. Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation. Food Control 24: 177-183.
Alsudani, A.A. & Al-Shibli, M.K. 2015. Citric acid production from some local isolates of the fungus Aspergillus niger by rice husks filtrate medium. International Journal of Recent Scientific Research 6(8): 5625-5633.
References
Ariff, A.B.; Salleh, M.S.; Ghani, B.; Hassan, M.A.; Rusul, G. & Karim, M.I.A. 1996. Aeration and yeast extract requirements for kojic acid production by Aspergillus flavus link. Enzyme and Microbial Technology 19(7): 545-550.
Ek, M.; Ljungquist, P.O. & Stenström, E. 1983. Indole‐3‐acetic acid production by mycorrhizal fungi determined by gas chromatography‐mass spectrometry. New Phytologist 94(3): 401-407.
Gadd, G.M. 1999. Fungal production of citric and oxalic acid: importance in metal speciation, physiology and biogeochemical processes. Advances in Microbial Physiology 41: 47-92.
Franco, V. & Krinitz, B. 2020. Determination of Oxalic Acid in Foods. Journal of Association of Official Analytical Chemists 56:164-166.
Zhou, Y.; He, W.; Zheng, W.; Tan, Q.; Xie, Z.; Zheng, C. & Hu, C. 2018. Fruit sugar and organic acid were significantly related to fruit Mg of six citrus cultivars. Food Chemistry 259: 278-285.
Ünyayar, S. 2002. Changes in abscisic acid and indole-3-acetic acid concentrations in Funalia trogii (Berk.) Bondartsev & Singer and Phanerochaete chrysosporium Burds. ME446 subjected to salt stress. Turkish Journal of Botany 26(1): 1-4.
Peláez, A.L.; Cataño, C.S.; Yepes, E.Q.; Villarroel, R.G.; Antoni, G.De. & Giannuzzi, L. 2012. Inhibitory activity of lactic and acetic acid on Aspergillus flavus growth for food preservation. Food Control 24: 177-183.
Alsudani, A.A. & Al-Shibli, M.K. 2015. Citric acid production from some local isolates of the fungus Aspergillus niger by rice husks filtrate medium. International Journal of Recent Scientific Research 6(8): 5625-5633.