Fermentation process and microorganism for producing aconitic ac

Details Fermentation process and microorganism for producing aconitic ac Fermentation process and microorganism for producing aconitic ac

1984-11-30

1988-04-26

Weimar, Elizabeth

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

435144, 435254, 435913, C12N 114, C12P 762, C12P 748, C12R 166

Patent

active

047404647

ABSTRACT:
Aconitic acid, an unsaturated tricarboxylic acid, is obtained by fermentation of an aconitic acid-accumulating strain of Aspergillus terreus or Aspergillus itaconicus, under aerobic conditions, in a carbohydrate-containing medium, followed by isolation of the aconitic acid or a salt thereof. A preferred aconitic acid-accumulating microorganism is the strain of Aspergillus terreus which is on deposit in the Culture Collection of the Commonewealth Mycological Institute at Kew, Surrey, United Kingdom, under Accession No. CMI CC 281924.

REFERENCES:
Chemical Abstracts, vol. 74, No. 25, Abstract 136821d; Jun. 21, 1971; Jakubowska et al., `Identification of Organic Acids Occurring in Itaconic Fermentation`.
Sakaguchi and Baba, Bull. Ag. Chem. Soc., Japan 1942, 18, No. 12, 1127-1130, English Abstract 95.
Miller and Cantor, "Advances in Carbohydrate Chemistry", 1951, 6, 231-249.

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