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

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.