Table 1.

Production parameters of controlled-batch fermentations of U. maydis #2229, U. rabenhorstiana #2708, and U. cynodontis #2705. Fermentation experiments were performed in a bioreactor containing MTM medium with 50 g L⁻¹ glucose, 0.8 g L⁻¹ NH₄Cl, at 30 °C, 80% DOT, and pH 6.5. Co-substrates (acetate, formate) were added with 6.25 g L⁻¹. Statistically significant differences in itaconic acid production (p ≤ 0.05) are indicated as *. Details of statistical analyses are displayed in Table S11.

Strain	C-Source	Titermax [g L−1]	YP/S [gITA/gc-source]	YP/S [C-moLITA/C-moLc-source]
U. maydis #2229	Glucose	3.2	0.07	0.08
		3.3	0.07	0.08
	Glucose + Acetate	4.9	0.09	0.10
		4.6	0.08	0.10
U. rabenhorstiana #2708	Glucose	2.1	0.04	0.05
		2.1	0.04	0.05
	Glucose + Acetate	2.7	0.05	0.06
		3.1	0.06	0.07
U. cynodontis #2705 *	Glucose	1.7	0.03	0.04
		1.6	0.03	0.04
	Glucose + Formate	2.9	0.05	0.06
		2.9	0.05	0.06