Fig. 4

Comparison of itaconic acid formation by A. terreus (a, b) and U. maydis (c, d). a Batch fermentation of A. terreus with initial glucose concentration of 193 g L⁻¹. b Batch fermentation of A. terreus with in situ itaconic acid extraction and initial glucose concentrations of 215 g L⁻¹ and 268 g L⁻¹. Further details were published by Kreyenschulte et al. [82]. c Batch fermentation of U. maydis with additional glucose pulse at 48 h. Further details were published by Geiser et al. [69]. d Substrate utilization and itaconic acid formation of U. maydis based on mixtures of glucose/xylose and pure xylose. Further details were published by Klement et al. [77]. The arrows refer to the relevant y-axis