Effect of culture conditions and medium compositions on kojic acid production by Aspergillus oryzae ATCC 10124

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dc.contributor.authorA. Promsang
dc.contributor.authorV. Rungsardthong
dc.contributor.authorB. Thumthanaruk
dc.contributor.authorC. Puttanlek
dc.contributor.authorD. Uttapap
dc.contributor.authorT. Foophow
dc.contributor.authorV. Phalathanaporn
dc.contributor.authorS. Vatanyoopaisarn
dc.date.accessioned2025-03-10T07:36:31Z
dc.date.available2025-03-10T07:36:31Z
dc.date.issued2019
dc.description.abstractKojic acid is a secondary metabolite produced by some strains of Aspergillus spp and has been exploited commercially in food and cosmetic products. The objective of this work was to optimize the cultivation conditions of Aspergillus oryzae ATCC 10124 prior to triggering the fermentation process using organic broken rice noodles (OBRN) as a carbon source. Trials with various carbon and nitrogen sources show that 10% glucose and 0.05% yeast extract with ammonium sulfate was favorable for A. oryzae to produce kojic acid (1.58 g/L at day 4 of cultivation). Initial pH and agitation rate significantly affected the kojic acid formation. The maximum quantities of kojic acid were obtained when the pH of the medium was at 2.5, and shaking was at 200 rpm, at 1.60 g/L and 1.65 g/L, respectively. When the carbon source was changed to OBRN, the substrate was saccharified by alpha-amylase and glucoamylase, and 100% of the hydrolysate was used to replace glucose for the kojic acid fermentation. Kojic acid content increased when using OBRN, at 1.52 g/L, and was comparable to that yielded from the fermentation with glucose (1.58 g/L). � Published under licence by IOP Publishing Ltd.
dc.identifier.citationIOP Conference Series: Earth and Environmental Science
dc.identifier.doi10.1088/1755-1315/346/1/012047
dc.identifier.issn17551307
dc.identifier.scopus2-s2.0-85074650260
dc.identifier.urihttps://repository.dusit.ac.th//handle/123456789/4856
dc.languageEnglish
dc.publisherInstitute of Physics Publishing
dc.rightsAll Open Access; Gold Open Access
dc.rights.holderScopus
dc.titleEffect of culture conditions and medium compositions on kojic acid production by Aspergillus oryzae ATCC 10124
dc.typeConference paper
mods.location.urlhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85074650260&doi=10.1088%2f1755-1315%2f346%2f1%2f012047&partnerID=40&md5=4d78c5891271645f744a5baa8be2f57e
oaire.citation.issue1
oaire.citation.volume346
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