D. M. Rao, S. M. D. J. Hussain, V. P. Rangadu, K. Subramanyam, G. S. Krishna and A. V. N. Swamy, “Fermentatative Production of Itaconic Acid by Aspergillus terreus Using Jatropha Seed Cake,” African Journal of Biotechnology, Vol. 6, No. 18, 2007, pp. 2140-2142.

has been cited by the following article:

• TITLE: Directional Breeding of High Itaconic Acid Yielding Strain of Aspergillus terreus with a New Plate Technique

  AUTHORS: Lingyun Wei, Jianhua Wang, Hezhi Zhou, Wenbiao Jin, Zhangli Hu, Jiazuan Ni

  KEYWORDS: Aspergillus terreus; Itaconic Acid; Corn Starch; Dextrose Equivalent; Enzymatic Hydrolysis

  JOURNAL NAME: Advances in Microbiology, Vol.3 No.4, August 6, 2013

  ABSTRACT: Itaconic acid is commercially produced by the cultivation of Aspergillus terreus using starch hydrolysate as carbon source. The degree of hydrolysis had a great influence on itaconic acid production which was suitable when corn starch was saccharified at 35 DE. The α-amylase was sufficient to drive the starch hydrolysis to the degree. The agar plate assay with LiCl treatment provided a rapid, simple and unequivocal method for screening large numbers of colonies for itaconic acid producing strains. It was learned by experience that the strains on the plates with thick hyphae and light-colored spores often accompanied high itaconic acid production. A strain, designated Ast165, producing itaconic acid with a high yield, was successfully obtained by directional breeding of metabolic end products resistant strains. The itaconic acid concentration produced by Ast165 was 53.8 g/l from 100 g/l of starch hydrolysate in shake flasks. The conversion rate was 61.3%, which was the highest value found in tests.