Combining induced mutation and protoplasting for strain improvement of Aspergillus oryzae for kojic acid production

2004 ◽  
Vol 26 (14) ◽  
pp. 1163-1166 ◽  
Author(s):  
Hisao-Ming Wan ◽  
Chien-Chiang Chen ◽  
Te-Sheng Chang ◽  
Raghavan N. Giridhar ◽  
Wen-Teng Wu
Keyword(s):  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Strain Improvement ◽  
Induced Mutation ◽  
Kojic Acid Production

Methods of Random Mutagenesis of Aspergillus Strain for Increasing Kojic Acid Production

2021 ◽  
Vol 22 ◽  
Author(s):  
Herman Suryadi ◽  
Marina Ika Irianti ◽  
Tri Hastuti Septiarini
Keyword(s):  
Acid Production ◽  
Kojic Acid ◽  
Ion Beam ◽  
Random Mutagenesis ◽  
Strain Improvement ◽  
Temperature Plasma ◽  
Acid Yield ◽  
Chemical Mutagens ◽  
Kojic Acid Production ◽  
Physical And Chemical

: Kojic acid is an organic acid that is commonly used in the pharmaceutical and cosmetic industries. This acid compound is a secondary metabolite produced by various microorganisms, one of which is Aspergillus oryzae. Typically, improving the strain can enhance kojic acid production. A mutation is one of the tools to perform strain improvement because the change in kojic acid-producing genes effectively increases kojic acid yield. Random mutagenesis is a classic approach for inducing and producing mutants with random mutations. The mutagenesis can be generated by the individual physical and chemical mutagen, combined physical and chemical mutagens, or initiate by protoplast preparation. Aspergillus strains that are exposed to physical mutagens (e.g., UV) or chemical mutagens (e.g., N-methyl-N-nitro-N-nitrosoguanidine (NTG)) showed their abilities in increasing kojic acid production. Several new mutation methods, such as Ion Beam Implantation and Atmospheric and room temperature plasma (ARTP), also showed good responses in enhancing the production of biological products such as kojic acid. This review compared different random mutagenesis methods of Aspergillus strain with various mutagen types to provide better insight for researchers in choosing the most suitable method to increase kojic acid production.

Overexpression of a novel gene Aokap2 affects the growth and kojic acid production in Aspergillus oryzae

2022 ◽  
Author(s):  
Yuzhen Li ◽  
Huanxin Zhang ◽  
Ziming Chen ◽  
Junxia Fan ◽  
Tianming Chen ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Novel Gene ◽  
Kojic Acid Production

Improvement of kojic acid production in Aspergillus oryzae B008 mutant strain and its uses in fermentation of concentrated corn stalk hydrolysate

2013 ◽  
Vol 37 (6) ◽  
pp. 1095-1103 ◽  
Author(s):  
Shoubao Yan ◽  
Huijuan Tang ◽  
Shunchang Wang ◽  
Liangting Xu ◽  
Hongyan Liu ◽  
...  
Keyword(s):  
Mutant Strain ◽  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Corn Stalk ◽  
Kojic Acid Production

scholarly journals Aspergillus oryzae-based cell factory for direct kojic acid production from cellulose

2014 ◽  
Vol 13 (1) ◽  
pp. 71 ◽  
Author(s):  
Ryosuke Yamada ◽  
Toshihide Yoshie ◽  
Satoshi Wakai ◽  
Nanami Asai-Nakashima ◽  
Fumiyoshi Okazaki ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Cell Factory ◽  
Kojic Acid Production

scholarly journals OPTIMIZATION OF ASPERGILLUS ORYZAE FERMENTATION CONDITIONS FOR KOJIC ACID PRODUCTION

2018 ◽  
Vol 10 (1) ◽  
pp. 316 ◽  
Author(s):  
Adnina Fitra Azzahra ◽  
Dyah Karina Puspita Sukarna ◽  
Herman Suryadi
Keyword(s):  
Aspergillus Oryzae ◽  
Yeast Extract ◽  
Acid Production ◽  
Kojic Acid ◽  
Nitrogen Sources ◽  
Carbon And Nitrogen Sources ◽  
Fermentation Conditions ◽  
Carbon And Nitrogen ◽  
Aeration Condition ◽  
Kojic Acid Production

Objective: The objective of this study is to obtain the optimal fermentation conditions for Aspergillus oryzae by gradually optimizing the medium andfermentation conditions.Methods: Fermentation condition were optimized by varying carbon and nitrogen sources, pH medium, temperature, and aeration condition. Levelsof kojic acid were determined using thin-layer chromatography-densitometry with an ultraviolet detector at a wavelength of 318 nm.Results: A combination of sucrose and yeast extract was chosen as the best source of carbon and nitrogen, respectively, from nine medium variations,producing 1.5425 g/L kojic acid. The optimum acidity of the medium was at pH 4.5, producing 1.7127 g/L of kojic acid, compared with pH 3.5 and5.5. Compared with fermentation at room temperature, fermentation at 35°C yielded greater kojic acid production. The best aeration condition was100 mL medium in 250 mL flask that produced the most kojic acid (1.6472 g/L).Conclusion: The optimal medium for fermentation of kojic acid using A. oryzae uses sucrose and yeast extract as carbon and nitrogen sources,respectively, at pH 4.5. The optimal aeration and incubation conditions were used, a volume of 100 mL in a 250 mL conical flask, incubated at 35°C,obtaining the highest yield value of 0.0370 g/g.

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

2019 ◽  
Vol 346 ◽  
pp. 012047 ◽  
Author(s):  
A Promsang ◽  
V Rungsardthong ◽  
B Thumthanaruk ◽  
C Puttanlek ◽  
D Uttapap ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Acid Production ◽  
Kojic Acid ◽  
Culture Conditions ◽  
Kojic Acid Production
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