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Fermentation 2019, 5(2), 31; https://doi.org/10.3390/fermentation5020031

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

Research Institute on Bioengineering, Membrane Technology and Energetics, University of Pannonia, Egyetem ut 10, 8200 Veszprém, Hungary
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Received: 11 March 2019 / Revised: 4 April 2019 / Accepted: 7 April 2019 / Published: 8 April 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
PDF [323 KB, uploaded 8 April 2019]

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.
Keywords: itaconic acid; A. terreus; pH control; glucose; kinetic analysis; Gompertz-model itaconic acid; A. terreus; pH control; glucose; kinetic analysis; Gompertz-model
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Komáromy, P.; Bakonyi, P.; Kucska, A.; Tóth, G.; Gubicza, L.; Bélafi-Bakó, K.; Nemestóthy, N. Optimized pH and Its Control Strategy Lead to Enhanced Itaconic Acid Fermentation by Aspergillus terreus on Glucose Substrate. Fermentation 2019, 5, 31.

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