Skip to content
Research Article Open access CC BY 4.0

Kinetic Modelling of Oxalic Acid Production from Cassava Whey by Aspergillus niger

Dennis M. Chioma, Gideon O. Abu, Obioma K. Agwa

Current Journal of Applied Science and Technology · pp. 18–26 · Published 29 Oct 2021

10.9734/cjast/2021/v40i3131547

Abstract

The transition from eco-harmful chemical processes to bio-based production of organics has been challenged by the complex nature of fermentation processes. The growth kinetics and modelling of oxalic acid production from cassava whey by Aspergillus niger (MW188538) was studied in a batch fermentation system. The production kinetics of the fermentation study was fitted into the Monod, Leudeking-Piret and Andrews kinetic models. The oxalic acid, reducing sugar, cell dry weights were determined according to the experimental design. The results showed that the production of oxalic acid was associated with A. niger with significant R2 value of 0.96 and growth rate of 0.065 biomass/day using the cassava whey as a sole carbon source. The substrate consumption rate of 14.28 and 11.16 mg/g/day with an R2 value of 0.94 and 0.96 suggest there was a healthy utilization of the Cassava whey and yeast extract as described by the Leudeking-Piret and Monod models.

Leudeking-Piret Aspergillus niger cassava why oxalic acid

Cited by 3

3 citations reported by external sources — individual citing-article records aren't available to list yet.

Article metrics

Real usage data collected on this platform.

0

Page views

0

PDF downloads

0

Outbound clicks

3

Citations

Views by country

Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".

No views recorded yet.

Traffic sources

Referring site, by host.

No traffic recorded yet.

Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.