Itaconic acid production by immobilizedAspergillus terreus from xylose and glucose

Organic Acid Production by Filamentous Fungi

“…In this survey, sucrose and glucose were reported to give 57% and 52% yields on a weight basis, respectively, whereas the yields with the pentoses D-xylose and L-arabinose were only 31% and 18%, respectively . A 45% yield of itaconic acid from D-xylose has been obtained with an immobilized A. terreus system growing in a 6.7% xylose medium (Kautola et al, 1985), but this is considerably lower than the 70% yield obtained on sucrose (Nubel and Ratajak, 1962).…”

Itaconic acid production by immobilized Aspergillus terreus with varied metal additions

“…The biotechnical production of itaconic acid, an intermediate for copolymers, with immobilized cells has recently received great interest (Horitsu et al 1983;Kautola et al 1985b;Ju and Wang 1986). The optimization of nutrients and of the production conditions has been studied conventionally (Horitsu et al 1985), and by using a statistical experimental design and empiric modelling (Kautola et al 1987, 1989, Kautola 1990a).…”

Itaconic acid production from xylose in repeated-batch and continuous bioreactors

“…In this case the itaconic acid concentration obtained was about 6.2 g/1 and the volumetric productivity 51.7 mg/ml per hour, with a yield of 12.4% based on the initial xylose concentration. In our earlier experiments (Kautola et al 1985) with Celite R-626-immobilized A. terreus mycelium the itaconic acid concentration of 5 g/l obtained at an initial xylose concentration of 6% was lower than the 6.2 g/1 now reached on 5% xylose. Also the yield was only 8% as compared with 12.4% in the present experiment.…”

“…We have also shown that immobilized A. terreus mycelia can be employed in itaconic acid production from xylose which could be valuable in the complete utilization of biomass (Kautola et al 1985). In the present work the optimization of itaconic acid production on xylose with polyurethane-foam-immobilized A. terreus mycelia was carried out in both repeated shake-flask fermentations and continuous-column reactors.…”