African Journal of Biotechnology Vol. 6 (18), pp. 2140-2142, 19 September 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Short Communication

Fermentatative production of itaconic acid by Aspergillus terreus using Jatropha seed cake

Dowlathabad MuralidharaRao, S. M. D. Jaheer Hussain^1*, V. Pandu Rangadu⁴, K. Subramanyam², G. Sivarama Krishna and A. V. N. Swamy³

¹Fermentation Division, Department of Biotechnology, SriKrishnadevaraya University, Anantapur 515003, A.P. India.

²Oil Technological Research Institute, Department of Microbiology, Jawaharlal Nehru Technological University, Anantapur, A.P. India.

³Department of Chemical Engineering, Jawaharlal Nehru Technological University, Anantapur, A.P. India.

⁴Director, OTRI, Jawaharlal Nehru Technological University, Anantapur, A.P. INDIA.

*Corresponding author. E-mail: mohammad_jaheer@yahoo.com.

Accepted 9 May, 2007

Fermentation process for the production of itaconic acid was carried out using jatropha seed cake. Itaconic acid is commercially produced by the cultivation of Aspergillus terreus with molasses. Jatropha seed cake is one of the best carbon sources among various carbohydrates, because it is pure, inexpensive and available in a mass supply. The reaction was carried out at various temperatures, agitations and pH. The samples were collected at 24 h time intervals. Itaconic acid concentration was measured by the rapid spectroscopic method. Jatropha seed cake shows maximum yield of 24.45g/l after 120 h.

Key words: Itaconic acid, fermentations, Jatropha seed cake.