Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources
Kinetics of kojic acid fermentation by Aspergillus flavus Link 44-1 using various sources of carbon [glucose, xylose, sucrose, starch, maltose, lactose or fructose] and nitrogen [NH4Cl, (NH4)2S2O8, (NH4)2NO3, yeast extract or peptone] were analyzed using models based on logistic and Luedeking-Piret...
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| Format: | Article |
| Language: | English |
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Nature Publishing Group
2000
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115627/ http://psasir.upm.edu.my/id/eprint/115627/1/115627.pdf |
| _version_ | 1848866828071206912 |
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| author | Rosfarizan, M. Ariff, A.B. |
| author_facet | Rosfarizan, M. Ariff, A.B. |
| author_sort | Rosfarizan, M. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Kinetics of kojic acid fermentation by Aspergillus flavus Link 44-1 using various sources of carbon [glucose, xylose, sucrose, starch, maltose, lactose or fructose] and nitrogen [NH4Cl, (NH4)2S2O8, (NH4)2NO3, yeast extract or peptone] were analyzed using models based on logistic and Luedeking-Piret equations. The highest kojic acid production (39.90 g l-1) in submerged batch fermentation was obtained when 100 g l-1 glucose was used as a carbon source. Organic nitrogen sources such as peptone and yeast extract were favorable for kojic acid production as compared to inorganic nitrogen sources. Yeast extract at 5 g l-1 was optimal. The optimal carbon to nitrogen (C/N) ratio for kojic acid fermentation was 93.3. In a resuspended cell system, the rate of glucose conversion to kojic acid by cell-bound enzymes increased with increasing glucose concentration up to 70 g l-1, suggesting that the reaction followed the Michaelis-Menten enzyme kinetic model. The value of K(m) and V(max) for the reaction was 18.47 g l-1 glucose and 0.154 g l-1 h-1, respectively. |
| first_indexed | 2025-11-15T14:26:48Z |
| format | Article |
| id | upm-115627 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:26:48Z |
| publishDate | 2000 |
| publisher | Nature Publishing Group |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1156272025-03-10T02:49:31Z http://psasir.upm.edu.my/id/eprint/115627/ Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources Rosfarizan, M. Ariff, A.B. Kinetics of kojic acid fermentation by Aspergillus flavus Link 44-1 using various sources of carbon [glucose, xylose, sucrose, starch, maltose, lactose or fructose] and nitrogen [NH4Cl, (NH4)2S2O8, (NH4)2NO3, yeast extract or peptone] were analyzed using models based on logistic and Luedeking-Piret equations. The highest kojic acid production (39.90 g l-1) in submerged batch fermentation was obtained when 100 g l-1 glucose was used as a carbon source. Organic nitrogen sources such as peptone and yeast extract were favorable for kojic acid production as compared to inorganic nitrogen sources. Yeast extract at 5 g l-1 was optimal. The optimal carbon to nitrogen (C/N) ratio for kojic acid fermentation was 93.3. In a resuspended cell system, the rate of glucose conversion to kojic acid by cell-bound enzymes increased with increasing glucose concentration up to 70 g l-1, suggesting that the reaction followed the Michaelis-Menten enzyme kinetic model. The value of K(m) and V(max) for the reaction was 18.47 g l-1 glucose and 0.154 g l-1 h-1, respectively. Nature Publishing Group 2000 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/115627/1/115627.pdf Rosfarizan, M. and Ariff, A.B. (2000) Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources. Journal of Industrial Microbiology and Biotechnology, 25 (1). pp. 20-24. ISSN 1367-5435; eISSN: 1367-5435 https://academic.oup.com/jimb/article/25/1/20-24/5990427 10.1038/sj.jim.7000017 |
| spellingShingle | Rosfarizan, M. Ariff, A.B. Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title | Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title_full | Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title_fullStr | Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title_full_unstemmed | Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title_short | Kinetics of kojic acid fermentation by Aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| title_sort | kinetics of kojic acid fermentation by aspergillus flavus using different types and concentrations of carbon and nitrogen sources |
| url | http://psasir.upm.edu.my/id/eprint/115627/ http://psasir.upm.edu.my/id/eprint/115627/ http://psasir.upm.edu.my/id/eprint/115627/ http://psasir.upm.edu.my/id/eprint/115627/1/115627.pdf |