Kinetic Modelling of Oxalic Acid Production from Cassava Whey by Aspergillus niger
نویسندگان
چکیده
The transition from eco-harmful chemical processes to bio-based production of organics has been challenged by the complex nature fermentation processes. growth kinetics and modelling oxalic acid cassava whey Aspergillus niger (MW188538) was studied in a batch system. study fitted into Monod, Leudeking-Piret Andrews kinetic models. acid, reducing sugar, cell dry weights were determined according experimental design. results showed that associated with A. significant R2 value 0.96 rate 0.065 biomass/day using as sole carbon source. substrate consumption 14.28 11.16 mg/g/day an 0.94 suggest there healthy utilization Cassava yeast extract described Monod
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2021
ISSN: ['2457-1024']
DOI: https://doi.org/10.9734/cjast/2021/v40i3131547