Abstract

Itaconic acid (IA) is a high-potential biobased platform chemical, which the US Department of Energy (DOE) has listed as one of the 12 most promising chemicals obtained from biomass. The chemical characteristics of IA provide possibilities to various end-user applications (e.g., as a food additive in the food industry). This five-carbon molecule is an unsaturated dicarboxylic acid that forms a white crystalline powder, which is soluble in water. Industrial IA production is mainly done by Aspergillus terreus; however, other microorganisms are capable of producing this acid, some of which are genetically modified. The exact regulation of IA synthesis is unknown and it has been investigated through studies of media composition, pH, O2 supply, temperature, and the presence or absence of trace elements during fermentation. To obtain a high degree of purity, IA goes through purification processes, such as solvent extraction, ion exchange, and discoloring. Recent records indicate that the global market for IA will grow to USD 398.3 million in 2017, indicating a great interest in improving IA production.

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