Kojic acid production by some fungi using agro-industrial by-products
2009
El-kady, I.A. | Mostafa, E.M. | Ragab, S.R.H.
The data obtained revealed that Aspergillus flavus No. 23 had the ability to grow and produce kojic acid with low levels (0.1-5.1 g/l) on all 15 wastes or by-products media under study. The best byproduct medium recorded was molasses for kojic acid (this fungal isolate formed 5.1 g/l kojic acid by using this medium). Aspergillus flavus Nos. 7 and 24 were able to grow and produce kojic acid on only 12 out of 15 wastes or by-products media. The levels of kojic acid produced by these two isolates were fluctuated between 0.1-12.1 and 0.4-9.3 g/l, respectively. The best medium used for kojic acid production by A. flaw No. 7 was rice fragments followed by molasses while the best medium used for kojic acid production by A. flavus No. 24 the molasses followed by orange, pea and rice fragments. The two isolates tested (Nos. 36 and 41) of A. flavus var. columnaris could grow and produce kojic acid on 13 out of the 15 wastes or by-products media used. The levels of kojic acid produced by these two fungal isolates ranged from 0.1-21.2 and 0.1-18.2 g/l, respectively. Rice fragments was the best suitable medium followed by molasses medium for kojic acid production by both isolates tested of A. flavus var. columnaris. Generally, rice fragments and molasses as by-products were the more favourable substrates for kojic acid production by the five isolates under study. An attempt for production of kojic acid using a 1.5 L laboratory fermentor has been made. Aspergillus flavus No. 7 was used and grown on molasses medium, maximum level (53.5 g/I) of kojic acid was obtained after eight days of incubation.
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