Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate

Abstract

Biological itaconic acid production can by catalyzed by Aspergillus terreus (a filamentous fungi) where the fermentation medium pH is of prominent importance. Therefore, in this work, we investigated what benefits the different pH regulation options might offer in enhancing the process. The batch itaconic acid fermentation data underwent a kinetic analysis and the pH control alternatives were ranked subsequently. It would appear that the pH-shift strategy (initial adjustment of pH to 3 and its maintenance at 2.5 after 48 h) resulted in the most attractive fermentation pattern and could hence be recommended to achieve itaconic acid production with an improved performance using A. terreus from carbohydrate, such as glucose. Under this condition, the itaconic acid titer potential, the maximal itaconic acid (titer) production rate, the length of lag-phase and itaconic acid yield were 87.32 g/L, 0.22 g/L/h, 56.04 h and 0.35 g/g glucose, respectively.

An In vitro Approach for Evaluating Antimicrobial Activity and Production of Kojic Acid by Aspergillus flavus Isolated from Karwar Region

“…Apart from Kojic acid various fungal isolates produce some other organic acids, according to some investigators, organic acids such as Malic acid (50.5M) from (Aspergillus flavus) 77 , Itaconic acid (87.32g/l )from (Aspergillus terreus) 78 , Cyclopiazonic acid from (Aspergillus tamarii) 79 and (Aspergillus flavus) 80 are obtained from several species of Aspergillus.…”

Carbohydrate to Itaconic Acid Conversion by Aspergillus terreus and the Evaluation of Process Monitoring Based on the Measurement of CO2

“…This work was carried out in Lambda Minifor bioreactor system (Fig. 1a), similar to our recent work [29]. The fermenter was operated in batch mode with a medium (sterilized prior to use in autoclave) described for inoculum preparation ("Inoculum" section), expect in terms of the glucose (substrate) concentration, which was adjusted to 120 g/L.…”

Evaluating aeration and stirring effects to improve itaconic acid production from glucose using Aspergillus terreus

“…By comparing the results of these studies to the literature, it could be drawn they were typically in agreement with achievements of other relevant research works (Kautola et al 1985; Kuenz et al 2012; Riscaldati et al 2000). However, it should be underlined that in those previous papers from our research group (Komáromy et al 2019; Nemestóthy et al 2019), the experiments were carried out under fixed mixing and air supply circumstances. This means in other words that their influences on IA production capacity of A. terreus have not yet been addressed in our systems, although, as concluded before, proper management of these variables can enable maneuvering the process towards additional improvements (Garcia-Ochoa and Gomez 2009; Molnár et al 2018).…”

“…Recently, as part of systematic investigation, Nemestóthy et al (2019) and Komáromy et al (2019) showed that A. terreus NRRL 1960 was able to generate IA on glucose-based broth in submerged fermentation and gave positive feedback concerning the substantial role of adequate pH control strategy (Komáromy et al 2019). By comparing the results of these studies to the literature, it could be drawn they were typically in agreement with achievements of other relevant research works (Kautola et al 1985; Kuenz et al 2012; Riscaldati et al 2000).…”