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Study of fermentation of kojic acid using cassava starch by Aspergillus oryzae M_(34)

Qiuping Zhong

Abstract

In this paper,the fermentation condition of kojic acid production using cassava starch by Aspergillus oryzae M34 was studied.The result showed that the optimum culture medium composition were: cassava starch hydrolysate 6%,yeast extract 0.1%,MgSO4·7H2O 0.01%,K2HPO4 0.01%,FeSO4 0.001%;And the culture medium was shaked at pH 6～7,temperature 28℃～30℃,the volume of inoculation was 10%,and 50ml of medium in a 250mL shaking-flask at 200r/min.The maximum overall yield of kojic acid in medium arrived 29.73g/L.

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Available abstract

Key concepts: Kojic acid, Aspergillus oryzae, Fermentation, Starch, Food science, Yeast extract, Chemistry, Hydrolysate