Kinetics of Kojic Acid Fermentation by Aspergillus flavus Link S44-1 Using Sucrose as a Carbon Source under Different pH Conditions
2006
Rosfarizan, M. (Universiti Putra Malaysia, Selangor, Malaysia), E-mail: [email protected] | Ariff, A.B. (Universiti Putra Malaysia, Selangor, Malaysia)
Kojic acid production by Aspergillus flavus strain S44-1 using sucrose as a carbon source was carried out in a 250-mL shake flask and a 2-L stirred tank fermenter. For comparison, production of kojic acid using glucose, fructose and its mixture was also carried out. Kojic acid production in shake flask fermentation was 25.8 g/L using glucose as the sole carbon source, 23.6 g/L with sucrose, and 6.4 g/L from fructose. Reduced kojic acid production (13.5 g/L) was observed when a combination of glucose and fructose was used as a carbon source.
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