Influence of milk whey, nitrogen and phosphorus concentration on oxalic acid production by Aspergillus niger

Authors
Santoro, R Cameselle, C Rodriguez-Couto, S Sanroman, A
Citation
R. Santoro et al., Influence of milk whey, nitrogen and phosphorus concentration on oxalic acid production by Aspergillus niger, BIOPROC ENG, 20(1), 1999, pp. 1-5
Citations number
20
Categorie Soggetti
Biotecnology & Applied Microbiology
Journal title
BIOPROCESS ENGINEERING
ISSN journal
0178515X → ACNP
Volume
20
Issue
1
Year of publication
1999
Pages
1 - 5
Database
ISI
SICI code
0178-515X(199901)20:1<1:IOMWNA>2.0.ZU;2-1
Abstract
A factorial design at two levels was used to determine the effect of milk w hey 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 f ungus growth, therefore medium supplementing with N and P is not necessary. The optimum milk whey concentration was 100 kg/m(3) reaching a final oxali c acid concentration of 37 kg/m(3) and a maximum production rate of 3.4 kg/ m(3) . d. The yield of oxalic acid was 0.4, a very high Value compared to p revious works.