Acta Scientific Microbiology

Research ArticleVolume 1 Issue 7

Some Factors Affecting the Production of Itaconic Acid by Aspergillus terreus from Carob Pod Extract

Aml O El haddad1*, Mustafa M Haider3, Maraia F Elmhdwi2 and Suliman M Hussein1

1Department of Botany, Faculty of Science, Benghazi University, Libya
2Department of Chemistry (Biochemistry), Faculty of Science, Benghazi University, Libya
3Department of Biology, College of Science, University of Duhok, Iraq

*Corresponding Author: Aml O El haddad, Department of Botany, Faculty of Science, Benghazi University, Libya.

Received: April 20, 2018; Published: June 04, 2018

Citation: Aml O El haddad., et al. "Some Factors Affecting the Production of Itaconic Acid by Aspergillus terreus Carob Pod Extract”. Acta Scientific Microbiology 1.7 (2018).


  The present investigation was developed to study the possibility of production the Itaconic acid from carob pod extract as a substrate by the fungus Aspergillus terreus. Many experiments were carried out throughout this study to determine the best cultural conditions for the high production of itaconic acid. The best itaconic acid production was achieved after 3 days of incubation at 33̊C with initial pH value of 3.5 and the percentage of yields was 756.11% (38.89g/l). According to the results of designated experiment to find out the best concentration of the nitrogen source in the form of urea that stimulated highest production of itaconic acid 541.68% (35.77g/l) was achieved at concentration of 0.3%. This results clearly suggested that the fungus A. terreus possess the metabolic ability to convert low grade material into high itaconic acid product.

Keywords: Itaconic Acid; Aspergillus Terreus; Carob Pod Extract; Incubation Periods; Temperatures; Nitrogen Level

Copyright: © 2018 Aml O El haddad., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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