Influence of pH on Kojic acid fermentation by Aspergillus flavus
2000
Rosfarizan, M. | Ariff, A.B. | Hassan, M.A. | Karim, M.I.A. (Putra Univ., Serdang (Malaysia). Dept. of Biotechnology)
The influence of pH on kojic acid fermentation by Aspergillus flavus Link 44-1 in submerged fermentation and resuspended cell system was investigated separately. Although the highest growth in submerged fermentation was obtained at initial culture pH between 6 to 7, the optimum kojic acid production was achieved at initial culture pH 3. At initial culture pH 2, growth was greatly inhibited and kojic acid was not produced. In resuspended cell system using buffered glucose solution, in which the production of cell material was carried out at initial culture pH 3, the optimum kojic acid production was also obtained at pH 3. Kojic acid production in fermentation using 50 L stirred tank fermented with pH control strategy (fermentation was started with pH 3 and without pH control during growth phase and culture pH was controlled at 3 during the production phase) was improved by about 20% as compared to fermentation without pH control. The maximum kojic acid concentration in fermentation with pH control strategy was 62.00 g/L and this gave yield and productivity of 0.516 g/g and 0.22 g/L.h, respectively.
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Эту запись предоставил National Agricultural Research Centre