Production of citric acid by Aspergillus niger NCIM-2101 exposed to 7-diethylamino-3-[N-(2-maleimidoethyl) carbamoyl] coumarin

The efficacy of 7-diethylamino-3-[N-(2-maleimidoethyl)carbamoyl] coumarin on bioproduction of citric acid by some fungal strains such as Aspergillus carbonarius NCIM -2097, Aspergillus saitoi NCIM -2056, Aspergillus usumii NCIM -2045, Aspergillus wentii NCIM-2020 and Aspergillus niger NCIM -2101 has been assessed. It has been found that the fungal strain Aspergillus-niger NCIM -2101 has been found most suitable to give higher yield of citric acid. The coumarin; i.e. 7-diethylamino-3-[N-(2-maleimidoethyl) carbamoyl] coumarin under trial has stimulatory effect on bioproduction of citric acid and enhances the yield of citric acid to an extent of 14.697% higher in comparison to control fermenter flasks, i.e., 8.559 g/100 ml in 12 days of optimum incubation period, 1.8 pH and 300C temperature with 28% (w/v) molasses solution alongwith other nutritional ingredients.