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- W74607730 abstract "A local strain of fungus, which was found to be a high kojic acidproducer has been isolated from Morning glory flower (Bixa orellana) usingglucose-peptone medium. The pure strain was obtained through several steps ofmonospore isolation procedures using spread plate technique and identified byInternational Mycological Institute as Aspergillus flavus Link.Optimization of medium composition and cultural conditions for kojicacid production by this fungus were carried out in shake flask. The developmentof dissolved oxygen tension (DOT) control strategies aimed at improving kojicacid production by this strain was carried out using 1.5 L stirred tank reactorwith automatic pH and DOT control systems. Initial culture pH 3 was found to POLO be optimum for kojic acid production. This strain was able to grow and producekojic acid in various carbon sources such as glucose, starch, sucrose and xylose.However, the highest production of kojic acid was obtained at 100 g/L (w/v)glucose. In addition, 5 g/L of yeast-extract was found to be the best nitrogensource for fungal growth and enhancement of kojic acid production. Additionof 4% (v/v) of methanol to glucose yeast-extract medium increased kojic acidproduction by two times. The optimized medium for kojic acid production forthis strain was proposed and the medium consisted of 100 g/L glucose, 1.0 g/LKH2PO4,0.5 g/L MgSO4. 7H20, 5.0 g/L yeast-extract and 4% methanol. Usingthis optimal medium the maximum kojic acid production in batch fermentationusing shake flask was 39 g/L. This fermentation gave yield and productivity of0.04 g/g and 0.07 g/L/h, respectively and is comparable to that reported in theliterature for industrial strain. The DOT control strategy for the improvement of the kojic acidproduction by this strain was also developed. By controlling DOT at 80%saturation during growth phase and then switched to 30% saturation duringproduction phase, increased the production of kojic acid by about two times ascompared to uncontrol fermentation in the stirred tank fermenter which onlyproduced maximum concentration of kojic acid of 15 g/L.. The effect of the addition of yeast-extract during the fermentation wasalso investigated using a constant fed-batch culture. The addition of 15 g/Lyeast-extract at constant flow rate of 3.2 ml/h during the production phase causedexcessive mycelial growth and decreased kojic acid production." @default.
- W74607730 created "2016-06-24" @default.
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- W74607730 date "1996-04-01" @default.
- W74607730 modified "2023-09-24" @default.
- W74607730 title "The Isolation Of Kojic Acid Producing Fungi And The Optimization Of Kojic Acid Production" @default.
- W74607730 hasPublicationYear "1996" @default.
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