Submerged Fermentation of Jatropha curcas Seedcake in Production of Itaconic Acid by Aspergillus niger and Aspergillus terreus | ||||
| Egyptian Academic Journal of Biological Sciences, G. Microbiology | ||||
| Article 1, Volume 9, Issue 2, August 2017, Page 1-9 PDF (348.95 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/eajbsg.2017.16329 | ||||
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| Authors | ||||
| Patricia F. OMOJASOLA; Patience O. OKWECHIME | ||||
| University of Ilorin, Department of Microbiology, Faculty of Life Sciences, P.M.B. 1515, Ilorin, Kwara State, Nigeria | ||||
| Abstract | ||||
| In this study, two fungi: Aspergillus niger (ATCC 16404) and Aspergillus terreus (ATCC 20542) were used to ferment Jatropha seed cake (JSC) by submerged fermentation for the production of itaconic acid. The physico-chemical analysis of JSC was determined. JSC was shelled, defatted and used as substrate in mineral salts media and the inocula of A. niger and A. terreus for eleven days at pH 5.42, 29±2°C, 10% substrate and 2 ml inocula (2.6 x 108 spores/ml A. niger) (3.7 x 108 spores/ml A. terreus). Carboxylmethylcellulose (CMC) was used as control. Optimization experiments were conducted by varying fermentation parameters. Results of the physico-chemical analysis revealed carbohydrate 16.23%; protein 29.3%; fibre 10.42%; fat 32.13%; ash 5.75% and moisture 6.15%. Itaconic acid yields of 154.0 g L-1 and 208.0 g L-1 were produced by A. niger and A. terreus respectively. Results of the optimization showed higher yields of itaconic acid by A. niger to 209.0 g L-1 at pH 2.5, 3 ml inocula, 25% substrate, at 26±2°C on Day 8 and A. terreus yielded of 218.0 g L-1 at pH 3.5, 4ml inocula, 25% substrate at 29±2° C on Day 8. These results support potential of JSC for industrial production of itaconic acid. | ||||
| Keywords | ||||
| Aspergillus niger; Aspergillus terreus; fermentation; Jatropha curcas; Itaconic acid | ||||
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