Effect of different temperatures on the amount of itaconic acid produced from molasses of reed by local strain of Aspergillus terreus

This research covered a determination of itaconic acid produced from cane molasses by a local strain of Aspergttlus terreus by the influence of different degrees of temperature depending on the optimum conditions of growth & productivity of the microorganism including the 5th day of incubation , 12.5% sugar concentration in the production medium , 0.35% of urea as nitrogen source, 0.20% of potassium dihydrogen phosphate, 0.15% of both of magnesium sulphate and calcium chloride , 100 RPM of rotating shaker, these values which refer to the optimum conditions of growth & productivity of itaconic acid gave an optimum amount of acid produced equal to (812 ) mg100ml of the medium. The acid produced was determined according to Friedken method & separated by using thin layer chromatography technique (TLC) , finally the acid produced was identified by using the Nuclear Magnetic Resonance Spectrometer (NMR).