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.
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