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Itaconic acid production by immobilizedAspergillus terreus on sucrose medium

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Summary

The itaconic acid production by immobilizedAspergillus terreus TTK 200-5-3 mycelium was optimized in shake flask fermentations using statistical experimental design and empirical modelling. The maximum itaconic acid concentration was calculated to be 13.3 g/l in the investigated experimental area when initial sucrose concentration was 10%, ammonium nitrate concentration 0.275% and initial pH 3. The itaconic acid product concentration using immobilized mycelium was about double of that obtained with the free mycelium.

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Author notes

  1. N. Vassilev

    Present address: Institute of Microbiology, Bulgarian Academy of Sciences, 1113, Sofia, Bulgaria

Authors and Affiliations

  1. Laboratory of Biotechnology and Food Engineering, Helsinki University of Technology, SF-02150, Espoo, Finland

    H. Kautola, N. Vassilev & Y. -Y. Linko

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  1. H. Kautola
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  2. N. Vassilev
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  3. Y. -Y. Linko
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Kautola, H., Vassilev, N. & Linko, Y.Y. Itaconic acid production by immobilizedAspergillus terreus on sucrose medium. Biotechnol Lett 11, 313–318 (1989). https://doi.org/10.1007/BF01024510

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