Iron Removal from Kaolin by Using Organic Acids of Fungal Fermentation

In this research bioleaching or extraction of iron present in a kaolin from La Virgen mine, Anti-oquia/Colombia, was carried out. Organic acids produced in SF with Aspergillus niger were used in the process. The fermentation process was carried out in 3 L aerobic stirred bioreactors, at a temperature of 30 °C, a stirrerd speed of 700 rpm, an initial pH of 4 and a fermentation time variable between one to 8 days, obtaining broth fermentation samples daily per bioreactor. For iron extraction, fermented broth from second to sixth day of fermentation was evaluated and it was found that the fermentation broth of the third day showed a larger potential for iron removal, 786 ppm, by using kaolin with an initial iron content of 1401 ppm. A set of tests using commercial organics acids such as citric acid and oxalic were carried out because those were found in the fermentation broth and it was found that oxalic acid presented three times more iron removal than citric acid.