Next-generation itaconic acid production using novel Aspergillus japonicas from Citrullus lanatus rind through solid-state fermentation
2020
Ramakrishnan, Gnanasekaran | Dhandapani, Balaji | Krishnamoorthy, Santhosh | Dhithya, Venkateswaran | Palaniyappan, Hari
Itaconic acid production was investigated by using isolated A. japonicas on pretreated Citrullus lanatus rind under solid-state fermentation. The isolated elite fungal strain A. japonicas showed maximum itaconic acid production was identified by using 18 S rRNA sequencing method. Citrullus lanatus rind was collected and pretreated using microwave radiation and its impact on itaconic acid production was investigated. Further, the effect of parameters like incubation period, inoculum percentage, moisture content, several nitrogen sources, nitrogen and KH₂PO₄ concentration were explored. Pretreated Citrullus lanatus rind exhibited maximum itaconic acid production of 17.68 ± 0.65 g of itaconic acid/kg of CLR. The optimum level of incubation period and inoculum percentage was found to be 192 h and 6% (v/w), respectively. Further, 60% (w/w) of moisture content, 2% (w/w) of peptone and 0.6% (w/w) of KH₂PO₄ resulted in 21.52 ± 1.87 g itaconic acid/kg of CLR was produced using novel A. japonicas.
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