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Effect of span 20 concentration on oxalic acid production from post-refining fatty acids by Aspergillus niger XP

I. Musial, W. Rymowicz, and D. Witkowska

Department of Biotechnology and Food Microbiology, Faculty of Food Science, Agricultural University of Wroclaw, PL-50-375 Wroclaw, Poland

 

E-mail: izmus@wnoz.ar.wroc.pl

Received: 16 March 2006  Revised: 28 April 2006  Accepted: 29 May 2006

Abstract: Submerged fermentation experiments were carried out to study the stimulating effects of the surfactant Span 20 on the growth of Aspergillus niger XP mutant and oxalic acid production from the post-refining fatty acids. Span 20 concentration of 0.75 g dm−3 was found to be the most suitable for oxalic acid production from fatty acids. Using this dose and a fermentation medium containing 30 g dm−3 of post-refining fatty acids, the oxalic acid production, oxalate yield, and overall oxalate productivity were the highest.

Keywords: fermentation - oxalic acid - Aspergillus niger - surfactant - fatty acids

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-006-0070-4

 

Chemical Papers 60 (5) 388–390 (2006)

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