Microbial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii

Simple item page
dc.contributor.authorBanjo Temitope Temitayo
dc.contributor.authorKareem Sarafadeen Olateju
dc.contributor.authorAkinloye Oluseyi Adeboye
dc.date.accessioned2025-06-27T13:57:49Z
dc.date.available2025-06-27T13:57:49Z
dc.date.issued2018
dc.description.abstractThis study evaluated the use of Brewery Spent Grain (BSG) as a novel substrate for the production of ascorbic acid using Aspergillus flavus and Aspergillus tamarii. Spores of Aspergillus flavus and Aspergillus tamarii were cultured in a liquid fermentation medium containing BSG (0.6% w/v) for ascorbic acid production. The process was studied at pH 4–8, temperature range 30–45°C, agitation speed range 60–160 rpm for 168 h. Stability studies and the effects of Ethylenediaminetetraacetic Acid (0.5–4.0 g/ml) on ascorbic acid production were studied. Ascorbic acid produced was quantified by titration techniques and with High Performance Liquid Chromatography (HPLC). The statistical analysis of the effects of temperature and agitation speed on ascorbic acid production showed no significant difference at p<0.05. However, there was significant difference in the effect of pH on ascorbic acid production at p<0.05. Optimum ascorbic acid yields of 7.25 g/L and 6.25 g/L were produced by A. tamarii and A. flavus respectively at pH 5.0, temperature (40°C) and agitation speed of 100 rpm at 96 h of fermentation. High Performance Liquid Chromatography (HPLC) showed that 6.248 g/L and 7.246 g/L of ascorbic acid were produced by A. flavus and A. tamarii, respectively. Ascorbic acid production by A. flavus and A. tamarii was completely inhibited at 4 g/ml of EDTA. This study shows the potential of BSG as a novel substrate for ascorbic acid production.
dc.identifier.citationBanjo, T. T., Kareem, S. O. and Akinloye, O. A. (2018). Microbial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii. Food and Applied Bioscience Journal. 6(2); 93–105.
dc.identifier.urihttps://repository.crawforduniversity.edu.ng/handle/123456789/344
dc.language.isoen
dc.publisherFood and Applied Bioscience Journal
dc.relation.ispartofseries6; 2
dc.titleMicrobial Production of Ascorbic Acid from Brewery Spent Grain (BSG) by Aspergillus flavus and Aspergillus tamarii
dc.typeArticle
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Microbial Production of Ascorbic Acid from Brewery.pdf
Size:
310.44 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description:
Download
Collections
Scholarly Work in Department of Biochemistry