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

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dc.contributor.authorChioma, Dennis
dc.contributor.authorAbu, Gideon O.
dc.contributor.authorAgwa, Obioma
dc.date.accessioned2023-05-20T21:08:37Z
dc.date.available2023-05-20T21:08:37Z
dc.date.issued2021-10
dc.descriptionCurrent Journal of Applied Science and Technologyen_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipACE: Oilfield Chemicals Researchen_US
dc.identifier.citationChioma, D. M., Abu, G. O., & Agwa, O. K. Kinetic Modelling of Oxalic Acid Production from Cassava Whey by Aspergillus niger.en_US
dc.identifier.issn2231-0843
dc.identifier.urihttp://dx.doi.org/10.9734/cjast/2021/v40i3131547
dc.identifier.urihttp://hdl.handle.net/123456789/1835
dc.language.isoenen_US
dc.subjectLeudeking-Pireten_US
dc.subjectAspergillus nigeren_US
dc.subjectcassava whyen_US
dc.subjectoxalic aciden_US
dc.subjectSTEMen_US
dc.subjectUniversity of Port Harcourten_US
dc.titleKinetic Modelling of Oxalic Acid Production from Cassava Whey by Aspergillus nigeren_US
dc.typeArticleen_US
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