Submerged citric acid fermentation of ferrocyanide‐treated cane molasses

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Abstract
Ferrocyanide‐treated cane molasses was fermented in 2.5‐l. Pyrex tower fermenters using pellets of Aspergillus niger, grown in beet molasses, as an inoculum. The success of the process depended on accurate control of the ferrocyanide concentration in the fermentation mash. Highest yields (up to 80% conversion of available sugar in 8 days) were obtained when the ferrocyanide concentration was 20 p.p.m. at the start of fermentation and then increased to 80–150 p.p.m. at the 24‐hr. period. Addition of phosphate, nitrate, or methanol to fermentation mash did not increase rate of acid production or final yield.