Abstract

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Itaconic acid was produced by Aspergillus terreus under solid-state fermentation using the pod of Moringa oleifera as substrate. Grinded Moringa pod was weighed into separate shake flasks containing salts and Aspergillus terreus (3.2x 104spores/ml) was added. The substrate was left to ferment for 5 days. Carboxylmethylcellulose (CMC) was used as a control substrate. Itaconic acid was assayed using standard procedures. Different fermentation parameters such as substrate concentration, inoculum size and incubation period were varied to determine the maximum production of Itaconic acid. Light spectrophotometer was used to measure the absorbance of the Itaconic acid concentration produced after each day of fermentation at 385nm. The maximum yield of Itaconic acid of 18.39 mg/ml was obtained with a substrate concentration of lOg, while 17.2mg/ml was produced with an inoculum size of 6ml (3.2x I04cfu/ml ) and 13.91 mg/ml on day 5. It is concluded that the pod of • Moringa oleifera can be used as a substrate for Itaconic acid production using A. terreus in solid state fermentation

Keywords: Itaconic acid, Moringa oleifera, Aspergillus terreus, Fermentation