scholarly journals Kojic Acid Production from Agro-Industrial By-Products Using Fungi

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Ismael A. El-Kady ◽  
Abdel Naser A. Zohri ◽  
Shimaa R. Hamed
Keyword(s):  
Aspergillus Flavus ◽  
Acid Production ◽  
Kojic Acid ◽  
Synthetic Medium ◽  
Maximum Level ◽  
Industrial Wastes ◽  
Static Cultivation ◽  
Kojic Acid Production ◽  
Laboratory Fermentor ◽  
By Products

A total of 278 different isolates of filamentous fungi were screened using synthetic medium for respective ability to produce kojic acid. Nineteen, six, and five isolates proved to be low, moderate, and high kojic acid producers, respectively. Levels of kojic acid produced were generally increased when shaking cultivation was used rather than those obtained using static cultivation. A trial for the utilization of 15 agro-industrial wastes or by-products for kojic acid production by the five selected higher kojic acid producer isolates was made. The best by-product medium recorded was molasses for kojic acid. A. flavus numbers 7 and 24 were able to grow and produce kojic acid on only 12 out of 15 wastes or by-products media. The best medium used for kojic acid production by A. flavus number 7 was rice fragments followed by molasses, while the best medium used for kojic acid production by A. flavus number 24 was the molasses followed by orange, pea, and rice fragments. An attempt for production of kojic acid using a 1.5 L laboratory fermentor has been made. Aspergillus flavus number 7 was used and grown on molasses medium; maximum level (53.5 g/L) of kojic acid was obtained after eight days of incubation.

scholarly journals Aflatoxin and Kojic Acid Production by Resting Cells of Aspergillus flavus Link

1970 ◽  
Vol 61 (1) ◽  
pp. 81-86 ◽  
Author(s):  
S. C. Basappa ◽  
V. Sreenivasamurthy ◽  
H. A. B. Parpia
Keyword(s):  
Aspergillus Flavus ◽  
Acid Production ◽  
Kojic Acid ◽  
Resting Cells ◽  
Kojic Acid Production

scholarly journals Aeration and yeast extract requirements for kojic acid production by Aspergillus flavus link

1996 ◽  
Vol 19 (7) ◽  
pp. 545-550 ◽  
Author(s):  
A.B. Ariff ◽  
M.S. Salleh ◽  
B. Ghani ◽  
M.A. Hassan ◽  
G. Rusul ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Yeast Extract ◽  
Acid Production ◽  
Kojic Acid ◽  
Kojic Acid Production

scholarly journals Isolation and screening of kojic acid producing isolate of Aspergillus oryzae potentially applicable for production from sugarcane molasses

2016 ◽  
Vol 4 (2) ◽  
pp. 119 ◽  
Author(s):  
Abdel-hamied Rasmey ◽  
Aya Basha
Keyword(s):  
Acid Production ◽  
Kojic Acid ◽  
Carbon Sources ◽  
Fungal Strain ◽  
Industrial Wastes ◽  
Sugarcane Molasses ◽  
Acid Fermentation ◽  
Promising Candidate ◽  
High Concentrations ◽  
Kojic Acid Production

Kojic acid is an organic acid produced as secondary metabolite by different fungi specially Aspergillus species. Isolation of a novel fungal strain potential for kojic acid production from agro-industrial wastes was the main purpose of the present study. Kojic acid was estimated in the current investigation colorimetric by 2,6-dichlorophenolindophenol (DCIP). A total of 43 fungal isolates belonging to seven species of Aspergillus recovered from stored wheat grains and dust air were screened for their ability to produce kojic acid. Ten isolates of them belonging to A. oryzae and A. flavus var. columnaris produced high concentrations (16.818 ± 0.006 - 43.917 ± 0.389 g/l) of kojic acid from glucose. The secondary screening of these ten isolates for kojic acid production from glucose, sucrose, starch, maltose and cellulose as different carbon sources resulted that A. oryzae 124A was the highly producer on glucose and sucrose recording 44.189 ± 0.079 and 32.135 ± 0.298 g/l, respectively. A. oryzae 124A produced 15.022 ± 0.017 g/l of kojic acid from the pretreated semisynthetic sugarcane molasses. The maximum concentration (29.431 ± 0.001 g/l) of kojic acid production by A. oryzae 124A from sugarcane molasses was obtained when the fungus grown on 5 % sugarcane molasses adjusted at pH 3.5 and incubated at 28∘C for 19 days. The recorded results suggested that A. oryzae 124A could be used as a promising candidate for utilization in kojic acid fermentation from sugarcane molasses on industrial scale.

Importance of carbon source feeding and pH control strategies for maximum kojic acid production from sago starch by Aspergillus flavus

2002 ◽  
Vol 94 (2) ◽  
pp. 99-105 ◽  
Author(s):  
Mohamad Rosfarizan ◽  
Ariff Arbakariya ◽  
Mohd Ali Hassan ◽  
Mohamed Ismail Abdul Karim ◽  
Shimizu Hiroshi ◽  
...  
Keyword(s):  
Carbon Source ◽  
Aspergillus Flavus ◽  
Acid Production ◽  
Kojic Acid ◽  
Control Strategies ◽  
Ph Control ◽  
Sago Starch ◽  
Kojic Acid Production

Methods of Random Mutagenesis of Aspergillus Strain for Increasing Kojic Acid Production

2021 ◽  
Vol 22 ◽  
Author(s):  
Herman Suryadi ◽  
Marina Ika Irianti ◽  
Tri Hastuti Septiarini
Keyword(s):  
Acid Production ◽  
Kojic Acid ◽  
Ion Beam ◽  
Random Mutagenesis ◽  
Strain Improvement ◽  
Temperature Plasma ◽  
Acid Yield ◽  
Chemical Mutagens ◽  
Kojic Acid Production ◽  
Physical And Chemical

: Kojic acid is an organic acid that is commonly used in the pharmaceutical and cosmetic industries. This acid compound is a secondary metabolite produced by various microorganisms, one of which is Aspergillus oryzae. Typically, improving the strain can enhance kojic acid production. A mutation is one of the tools to perform strain improvement because the change in kojic acid-producing genes effectively increases kojic acid yield. Random mutagenesis is a classic approach for inducing and producing mutants with random mutations. The mutagenesis can be generated by the individual physical and chemical mutagen, combined physical and chemical mutagens, or initiate by protoplast preparation. Aspergillus strains that are exposed to physical mutagens (e.g., UV) or chemical mutagens (e.g., N-methyl-N-nitro-N-nitrosoguanidine (NTG)) showed their abilities in increasing kojic acid production. Several new mutation methods, such as Ion Beam Implantation and Atmospheric and room temperature plasma (ARTP), also showed good responses in enhancing the production of biological products such as kojic acid. This review compared different random mutagenesis methods of Aspergillus strain with various mutagen types to provide better insight for researchers in choosing the most suitable method to increase kojic acid production.

Overexpression of a novel gene Aokap2 affects the growth and kojic acid production in Aspergillus oryzae

2022 ◽  
Author(s):  
Yuzhen Li ◽  
Huanxin Zhang ◽  
Ziming Chen ◽  
Junxia Fan ◽  
Tianming Chen ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Novel Gene ◽  
Kojic Acid Production
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