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OPTIMIZATION OF FERMENTATION CULTURE MEDIUM OF KOJIC ACID PRODUCED BY ASPERGILLUS ORYZAE UC6-90

Xianjun Meng

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Abstract

To optimize culture medium for kojic acid produced by Aspergillus oryzae UC6-90 researching was done on the respect of C-source, N-source and Mineral salt. Through Response Surface Method, the optimum medium was identified as follows: maize starch 14.44 %, bean cake powder 0.50 %, KH2PO4 0.4 %,MgSO4 0.10 %, pH6.0.Yield of kojic acid was 45.2 g/L after seven days fermentation, which was improved by 13 % than before.

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What this paper is about

To optimize culture medium for kojic acid produced by Aspergillus oryzae UC6-90 researching was done on the respect of C-source, N-source and Mineral salt. Through Response Surface Method, the optimum medium was identified as follows: maize starch 14.44 %, bean cake powder 0.50 %, KH2PO4 0.4 %,MgSO4 0.10 %, pH6.0.Yield of kojic acid was 45.2 g/L after seven days fermentation, which was improved by 13 % than before.

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Available abstract

To optimize culture medium for kojic acid produced by Aspergillus oryzae UC6-90 researching was done on the respect of C-source, N-source and Mineral salt. Through Response Surface Method, the optimum medium was identified as follows: maize starch 14.44 %, bean cake powder 0.50 %, KH2PO4 0.4 %,MgSO4 0.10 %, pH6.0.Yield of kojic acid was 45.2 g/L after seven days fermentation, which was improved by 13 % than before.

Key concepts: Kojic acid, Aspergillus oryzae, Fermentation, Food science, Chemistry, Response surface methodology, Starch, Yield (engineering)

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