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Itaconic Acid Fermentation by a Yeast Belonging to the Genus Candida

1981; Oxford University Press; Volume: 45; Issue: 2 Linguagem: Inglês

10.1080/00021369.1981.10864534

1881-1280

Takeshi Tabuchi, Teruhide Sugisawa, Tsuguo Ishidori, Tadaatsu Nakahara, Junta Sugiyama,

Fungal and yeast genetics research

Many yeasts were isolated from natural sources in the tropics and subtropics by enrichment culture technique, using medium which contained a surfactant. The medium was acidified with citric acid. A strain S–10 belonging to the genus Candida was found to produce itaconic acid. Under suitable conditions in shake culture, a mutant derived from this strain produced the acid at about 35 % yield on the basis of glucose supplied.