Production of Itaconic Acid from Jatropha curcas Seed Cake by Aspergillus terreus

• Main Authors: Amina M. AHMED EL-IMAM, Muinat O. KAZEEM, Mutiat B. ODEBISI, Mushaffa A. OKE, Azeezat O. ABIDOYE
• Format: Article
• Language: English
• Published: University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca 2013-02-01
• Series: Notulae Scientia Biologicae
• Online Access: http://notulaebiologicae.ro/index.php/nsb/article/view/8355

<span style="font-family: Times New Roman; font-size: small;"> </span><p style="margin: 0in 0in 0pt; text-align: justify; line-height: 10.05pt;" class="Default"><span style="color: #221e1f; font-size: 10pt;"><span style="font-family: Garamond Premr Pro Subh;">Submerged substrate fermentation of Jatropha seed cake, a by-product of oil extraction from </span></span><span style="color: #221e1f; font-family: &quot;Garamond Premr Pro&quot;,&quot;serif&quot;; font-size: 10pt; mso-bidi-font-family: &quot;Garamond Premr Pro&quot;; mso-bidi-font-style: italic;">Jatropha curcas </span><span style="color: #221e1f; font-size: 10pt;"><span style="font-family: Garamond Premr Pro Subh;">seed was carried out using </span></span><span style="color: #221e1f; font-family: &quot;Garamond Premr Pro&quot;,&quot;serif&quot;; font-size: 10pt; mso-bidi-font-family: &quot;Garamond Premr Pro&quot;; mso-bidi-font-style: italic;">Aspergillus terreus </span><span style="color: #221e1f; font-size: 10pt;"><span style="font-family: Garamond Premr Pro Subh;">for the production of itaconic acid</span></span><span style="color: #221e1f; font-family: &quot;Garamond Premr Pro&quot;,&quot;serif&quot;; font-size: 10pt; mso-bidi-font-family: &quot;Garamond Premr Pro&quot;; mso-bidi-font-style: italic;">. </span><span style="font-family: Garamond Premr Pro Subh;"><span style="color: #221e1f; font-size: 10pt;">The Jatropha seed cake was initially converted into fermentable sugars by dilute acid hydrolysis using 50% sulphuric acid. The rate of hydrolysis was 1.04 gL</span><span style="color: #221e1f;"><span class="A6"><span style="font-size: 5.5pt;">-1</span></span><span style="color: #221e1f; font-size: 10pt;">. The fermentation process was carried out at room temperature, agitation of 400 rpm and three physico-chemical parameters (pH, inoculum size and substrate concentration) were varied. Itaconic acid and glucose assays were carried out by spectrophotometry and Dinitrosalicylic acid methods respectively daily. Maximum yield of itaconic acid was 48.70 gL</span><span class="A6"><span style="font-size: 5.5pt;">-1 </span></span><span style="color: #221e1f; font-size: 10pt;">at 5 ml of inoculum size, 50 g substrate concentration and pH 1.5. The residual glucose concentration increased for the first two days of fermentation after which it began to decrease as the itaconic acid concentration increased. The least concentration of itaconic acid observed was 6.00 gL</span><span class="A6"><span style="font-size: 5.5pt;">-1</span></span><span style="color: #221e1f; font-size: 10pt;">, obtained after 24 hours of fermentation with 4 ml inoculum size, 50 g substrate concentration and at pH 1.5. The findings of this work indicate that </span></span></span><span style="color: #221e1f; font-family: &quot;Garamond Premr Pro&quot;,&quot;serif&quot;; font-size: 10pt; mso-bidi-font-family: &quot;Garamond Premr Pro&quot;; mso-bidi-font-style: italic;">Jatropha curcas </span><span style="color: #221e1f; font-size: 10pt;"><span style="font-family: Garamond Premr Pro Subh;">seed cake is a suitable substrate for itaconic acid production.</span></span></p><span style="font-family: Times New Roman; font-size: small;"> </span>