Volume 6, number 1
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Effect of Different Cultural Conditions on Production of Itaconic Acid N by Aspergillus Terreus Using Submerged Fermentation

Y. Neeraja et al

1Centre for Biotechnology, University College of Technology,

2Department of Microbiology, University College of Science, Osmania University, Hyderabad India.

Corresponding Author E-mail: mnreddydr@gmail.com

ABSTRACT: Fermentation process for the production of itaconic acid was carried out using Aspergillus terreus NCIM657 from cornstarch as a carbon source was investigated. Itaconic acid is commercially produced by the cultivation of Aspergillus terreus NCIM657 with molasses .Cornstarch is one of the best carbon source among various carbohydrates, because it is inexpensive and easily available in market. The production medium consisted only of cornstarch pretreated by nitric acid at pH 2.5 before autoclaving at 121°C for 20 min .The production was carried out at various Temperature (28°C), pH (2.5), Inoculum level (3 ml), Substrate concentration (1.5gm), Incubation time(5 days).The sample were collected at 24hrs time interval. Itaconic acid concentration was measured by UV spectrophotometric method. Cornstarch shows maximum yield of 48.4g/l after 120hrs.

KEYWORDS: Submerged fermentation; Aspergillus terreus (NCIM657); cornstarch; itaconic acid

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Neeraja et al Y. Effect of Different Cultural Conditions on Production of Itaconic Acid N by Aspergillus Terreus Using Submerged Fermentation. Biosci Biotechnol Res Asia 2009;6(1)
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Neeraja et al Y. Effect of Different Cultural Conditions on Production of Itaconic Acid N by Aspergillus Terreus Using Submerged Fermentation. Biosci Biotechnol Res Asia 2009;6(1). Available from: https://www.biotech-asia.org/?p=8158

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