Influence of milk whey, nitrogen and phosphorus concentration on oxalic acid production by Aspergillus niger |
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| Authors: | R Santoro C Cameselle S Rodríguez-Couto Á Sanromán |
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| Institution: | Department of Chemical Engineering. University of Vigo Campus Universitario. Apartado 874. E-36200 Vigo, Spain Phone: 34-86-812383; Fax: 34-86-812382 e-mail: sanroman@uvigo.es, ES
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| Abstract: | A factorial design at two levels was used to determine the effect of milk whey concentration and the addition of nitrogen (as NH4NO3) and phosphorus (as KH2PO4) on the oxalic acid production by Aspergillus niger. The results of the experiments indicated that milk whey contains enough nutrients for fungus growth, therefore medium supplementing with N and P is not necessary. The optimum milk whey concentration was 100 kg/m3 reaching a final oxalic acid concentration of 37 kg/m3 and a maximum production rate of 3.4 kg/m3 · d. The yield of oxalic acid was 0.4, a very high value compared to previous works. |
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