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 KOJIC ACID PRODUCTION USING MIXED CULTURES OF ASPERGILLUS ORYZAE AND ASPERGILLUS TAMARII

2018 ◽  
Vol 10 (1) ◽  
pp. 279
Author(s):  
Herman Suryadi ◽  
Dyah Karina Puspita Sukarna
Keyword(s):  
Aspergillus Oryzae ◽  
Yeast Extract ◽  
Kojic Acid ◽  
Ph Value ◽  
Nitrogen Sources ◽  
Mixed Cultures ◽  
Acid Fermentation ◽  
Carbon And Nitrogen Sources ◽  
Aspergillus Tamarii ◽  
Carbon And Nitrogen

Objective: This study aimed to find the optimum kojic acid fermentation conditions using combination cultures of Aspergillus oryzae and Aspergillustamarii.Methods: Screening of the best mixed cultures was performed using yeast extract medium with 5% (w/v) glucose. Fermentation conditionswere optimized by varying carbon and nitrogen sources, pH of medium, inoculum ratio, and aeration. Aeration was varied using 50 and 100 mLof medium in 100 and 250 mL Erlenmeyer flasks, respectively. Kojic acid was analyzed using thin-layer chromatography-densitometry and UV-Visspectrophotometry.Results: Kojic acid produced from mixed cultures yielded 0.1396 gg−1, while sole cultures of A. oryzae and A. tamarii yielded 0.0329 gg−1 and0.1001 gg−1, respectively. Of the nine fermentation mediums, the best carbon and nitrogen sources were sucrose and yeast extract. From the threevariations of pH, pH 3.5 was the optimum pH value. From the three ratios of inoculum concentration, a ratio of 2:3 (A. oryzae:A. tamarii) was the bestratio. Aeration was varied using 50 and 100 mL of medium in 100 and 250 mL Erlenmeyer flasks, respectively. Aeration of 100 mL medium in 250 mLErlenmeyer flask was selected as the best aeration that produced 6.559 g/L kojic acid.Conclusion: The highest concentration of kojic acid was obtained by mixing cultures of A. oryzae and A. tamarii in a ratio of 2:3, using sucrose andyeast extract as the substrates at pH 3.5 and semiaerobic condition.

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

scholarly journals Formulation of a semi-defined medium for high cell density cultivation of Escherichia coli in shake flasks

2016 ◽  
Author(s):  
Wenfa Ng ◽  
Yen-Peng Ting
Keyword(s):  
Cell Density ◽  
Yeast Extract ◽  
High Cell Density ◽  
Nitrogen Sources ◽  
Buffer System ◽  
High Cell ◽  
Carbon And Nitrogen Sources ◽  
E Coli ◽  
Carbon And Nitrogen ◽  
Shake Flasks

Microbes for environmental research should be cultured in growth media with characteristics (e.g., pH, ionic strength, and organic and ionic composition) as close to their original habitat as possible. Additionally, the medium should also enable high cell density to be obtained - needed for providing sufficient cells in subsequent experiments. This in-progress report describes the formulation of a medium with an environmentally-relevant composition (lack of complex organics), and that allows aerobic high cell density cultivation of Escherichia coli DH5α in shake flasks. The formulated medium comprises four components: a buffer system (K2HPO4: 12.54 g/L and KH2PO4: 2.31 g/L), vitamins (yeast extract: 12.0 g/L), salts (NaCl: 5.0 g/L and MgSO4: 0.24 g/L), and carbon and nitrogen sources (D-Glucose: 6.0 g/L and NH4Cl: 1.5 g/L). Notable characteristics of this medium were: high capacity phosphate buffer system (89 mM phosphate); 1:1 molar ratio between D-Glucose and NH4Cl; and yeast extract providing trace elements and a secondary carbon and nitrogen source. Growth experiments revealed that an OD600nm of 9 was attained after 24 hours of cultivation at 37 oC. Glucose and NH4Cl serve as primary carbon and nitrogen sources for this phase of growth. After 48 hours, the OD600nm reached 11, where carbohydrates, lipids and proteins in yeast extract provided the nutrients for biomass formation. Broth’s pH varied between 5.5 and 7.8 during cultivation, which was in the range conducive for E. coli growth. In comparison, the OD600nm of E. coli reached 1.4, 3.2, and 9.2 in three commonly used complex media; Nutrient Broth, LB Lennox, and Tryptic Soy Broth, respectively, over 48 hours under identical culture conditions. In addition, the formulated medium was able to maintain a large viable cell population for a longer period of time (three days) compared to Tryptic Soy Broth. Thus, preliminary data suggested that the formulated medium holds potential for use as a high cell density aerobic growth medium for Gram-negative bacteria.

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 A Study on L-Asparaginase ofNocardia levisMK-VL_113

2012 ◽  
Vol 2012 ◽  
pp. 1-5 ◽  
Author(s):  
Alapati Kavitha ◽  
Muvva Vijayalakshmi
Keyword(s):  
Yeast Extract ◽  
Nitrogen Sources ◽  
Carbon And Nitrogen Sources ◽  
Carbon And Nitrogen ◽  
Initial Ph

An enzyme-based drug, L-asparaginase, was produced byNocardia levisMK-VL_113 isolated from laterite soils of Guntur region. Cultural parameters affecting the production of L-asparaginase by the strain were optimized. Maximal yields of L-asparaginase were recorded from 3-day-old culture grown in modified asparagine-glycerol salts broth with initial pH 7.0 at temperature30∘C. Glycerol (2%) and yeast extract (1.5%) served as good carbon and nitrogen sources for L-asparaginase production, respectively. Cell-disrupting agents like EDTA slightly enhanced the productivity of L-asparaginase. Ours is the first paper on the production of L-asparaginase byN. levis.

scholarly journals Aeration and yeast extract requirements for kojic acid production by Aspergillus flavus link

1996 ◽  
Vol 19 (7) ◽  
pp. 545-550 ◽  
Author(s):  
A.B. Ariff ◽  
M.S. Salleh ◽  
B. Ghani ◽  
M.A. Hassan ◽  
G. Rusul ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Yeast Extract ◽  
Acid Production ◽  
Kojic Acid ◽  
Kojic Acid Production
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