![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Abstract
The effect of different sucrose concentrations on the formation of polyols by Ca alginate entrapped Aspergillus niger was investigated. High sucrose concentrations led to an increase in polyol formation and a decrease in citric acid production. An increase in the ratio of glycerol to other polyols was also observed. Maximal productivity of A. niger was shifted to lower initial sucrose concentrations on immobilization.