Improving itaconic acid production through genetic engineering of an industrial Aspergillus terreus strain

Table 1 Extracellular organic acids (mM) produced by different strains ^a

Strain	Itaconic acid	*cis* -aconitic acid	Malic acid	α-ketoglutaric acid	Succinic aicd	Fumaric acid
WT	621.9	0.058	1.8	9.1	10.2	0.081
*cadA* -21	667.8	0.059	1.6	8.0	11.0	0.074
*mfsA* -2	646.0	0.068	1.8	7.2	9.9	0.075
mt *-pfkA* -5	630.62	0.066	1.5	7.3	9.8	0.074
*mttA-16*	590.8	0.067	1.8	7.6	15.2	0.094
*citA* -7	573.01	0.081	1.1	6.2	4.1	0.081
ATEG_01954-16	563.3	0.051	1.7	8.2	9.4	0.081
ATEG_09969-14	539.9	0.046	1.8	7.9	8.0	0.069
*acoA* -20	535.85	0.055	1.2	6.6	7.9	0.070
*gpdA* -11	527.3	0.014	1.7	6.6	7.5	0.080

^aThe citrate concentrations were estimated to be below 0.01 mM, while pyruvate, lactate and oxalate could not be detected in all samples.
Organic acids were separated on a Bio-Rad HPX-87H column by HPLC after 76-hr incubation, and detected by a refractive index detector and a UV–vis one (at 210 nm). The standard curves of all organic acids were established using 0.5 mM crotonic acid as an internal standard.

ISSN: 1475-2859