Optimized pH and its control strategy lead to enhanced itaconic acid fermentation by Aspergillus terreus on glucose substrate

Péter Komáromy, Péter Bakonyi, Adrienn Kucska, Gábor Tóth, L. Gubicza, K. Bélafi-Bakó, N. Nemestóthy

Research output: Contribution to journalArticle

4 Citations (Scopus)

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.

Original languageEnglish
Article number31
JournalFermentation
Volume5
Issue number2
DOIs
Publication statusPublished - Jun 1 2019

Fingerprint

Aspergillus terreus
Aspergillus
Fermentation
fermentation
Glucose
glucose
acids
Substrates
Enzyme kinetics
Fungi
itaconic acid
Maintenance
Carbohydrates
carbohydrates
kinetics
fungi

Keywords

  • A. terreus
  • Glucose
  • Gompertz-model
  • Itaconic acid
  • Kinetic analysis
  • PH control

ASJC Scopus subject areas

  • Food Science
  • Biochemistry, Genetics and Molecular Biology (miscellaneous)
  • Plant Science

Cite this

Optimized pH and its control strategy lead to enhanced itaconic acid fermentation by Aspergillus terreus on glucose substrate. / Komáromy, Péter; Bakonyi, Péter; Kucska, Adrienn; Tóth, Gábor; Gubicza, L.; Bélafi-Bakó, K.; Nemestóthy, N.

In: Fermentation, Vol. 5, No. 2, 31, 01.06.2019.

Research output: Contribution to journalArticle

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AU - Gubicza, L.

AU - Bélafi-Bakó, K.

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