Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources
Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
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Springer
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51214/ http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf |
| _version_ | 1848851771284258816 |
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| author | Mohamad, Rosfarizan Ariff, Arbakariya Hassan, Mohd Ali Abdul Karim, Mohamed Ismail |
| author_facet | Mohamad, Rosfarizan Ariff, Arbakariya Hassan, Mohd Ali Abdul Karim, Mohamed Ismail |
| author_sort | Mohamad, Rosfarizan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out using glucose and glucose hydrolyzate from enzymic hydrolysis of sago starch as carbon sources. During kojic acid fermentation of starch, starch was first hydrolyzed to glucose by the action of α-amylase and glucoamylase during active growth phase. The glucose remaining during the production phase (non-growing phase) was then converted to kojic acid. Kojic acid production (23.5g/L) using 100 g/L sago starch in a shake flask was comparable to fermentation of glucose (31.5 g/L) and glucose hydrolyzate (27.9 g/L) but in the 50-L fermentor was greatly reduced due to non-optimal aeration conditions. Kojic acid production using glucose was higher in the 50-L fermentor than in the shake flask. |
| first_indexed | 2025-11-15T10:27:29Z |
| format | Article |
| id | upm-51214 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T10:27:29Z |
| publishDate | 1998 |
| publisher | Springer |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-512142024-08-05T08:27:18Z http://psasir.upm.edu.my/id/eprint/51214/ Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources Mohamad, Rosfarizan Ariff, Arbakariya Hassan, Mohd Ali Abdul Karim, Mohamed Ismail Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out using glucose and glucose hydrolyzate from enzymic hydrolysis of sago starch as carbon sources. During kojic acid fermentation of starch, starch was first hydrolyzed to glucose by the action of α-amylase and glucoamylase during active growth phase. The glucose remaining during the production phase (non-growing phase) was then converted to kojic acid. Kojic acid production (23.5g/L) using 100 g/L sago starch in a shake flask was comparable to fermentation of glucose (31.5 g/L) and glucose hydrolyzate (27.9 g/L) but in the 50-L fermentor was greatly reduced due to non-optimal aeration conditions. Kojic acid production using glucose was higher in the 50-L fermentor than in the shake flask. Springer 1998 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf text en http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf Mohamad, Rosfarizan and Ariff, Arbakariya and Hassan, Mohd Ali and Abdul Karim, Mohamed Ismail (1998) Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources. Folia Microbiologica, 43 (5). pp. 459-464. ISSN 0015-5632; ESSN: 1874-9356 https://link.springer.com/article/10.1007/BF02820791 10.1007/BF02820791 |
| spellingShingle | Mohamad, Rosfarizan Ariff, Arbakariya Hassan, Mohd Ali Abdul Karim, Mohamed Ismail Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title | Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title_full | Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title_fullStr | Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title_full_unstemmed | Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title_short | Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| title_sort | kojic acid production by aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources |
| url | http://psasir.upm.edu.my/id/eprint/51214/ http://psasir.upm.edu.my/id/eprint/51214/ http://psasir.upm.edu.my/id/eprint/51214/ http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf |