Importance of carbon source feeding and pH control strategies for maximum kojic acid production from sago starch by Aspergillus flavus

Journal of Bioscience and Bioengineering

Volumn 94, Issue 2, 2002, Pages 99-105

  Rosfarizan, Mohamad ^a,b   Arbakariya, Ariff ^b   Ali Hassan, Mohd ^b   Abdul Karim, Mohamed Ismail ^b   Hiroshi, Shimizu ^a   Suteaki, Shioya ^a  

^a OSAKA UNIVERSITY   (Japan)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Aspergillus flavus; Fed batch culture; Kojic acid; pH control; Sago starch

Indexed keywords

CARBON; FERMENTATION; FUNGI; PH EFFECTS; STARCH;

DISSOLVED OXYGEN TENSION (DOT);

ORGANIC ACIDS;

AMYLASE; CARBON; GLUCAN 1,4 ALPHA GLUCOSIDASE; KOJIC ACID; LACTIC ACID; STARCH;

ARTICLE; ASPERGILLUS FLAVUS; BATCH FERMENTATION; BIOMASS FERMENTATION; ENZYME ACTIVITY; FED BATCH REACTOR; FERMENTATION TECHNIQUE; FUNGUS GROWTH; GROWTH CURVE; MYCELIUM; NONHUMAN; OXYGEN TENSION; PH; SACCHARIFICATION;

ASPERGILLUS; ASPERGILLUS FLAVUS; FUNGI;

EID: 0036381075     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(02)80127-X     Document Type: Article

References (23)

1. Kayahara, H., Shibata, N., Tadasa, K., Maeda, H., Kotani, T., and Ichimoto, I.: Amino acids and peptide derivatives of kojic acid and their antifungal properties. Agric. Biol. Chem., 54, 2441-2442 (1990).
2. Le Blanch, D. T. and Akers, H.A.: Maltol and ethyl maltol from larch tree to successful food additives. Food Technol., 26, 78-87 (1989).
3. Gomes, A.J., Lunardi C.N., Gonzales, S., and Tedesco, A. C.: The antioxidant action of Polypodium leucotomos extract and kojic acid: reactions with reactive oxygen species. Braz. J. Med. Biol. Res., 34, 1487-1494 (2001).
4. Smith, C.N. and Lindsay, C.D.: Kojic acid reduces the cytotoxic effects of sulfur mustard on cultures containing human melanoma cells in vitro. J. Appl. Toxicol., 21, 435-440 (2001).
5. Beelik, A.: Kojic acid. Adv. Carbohydr. Chem., 11, 145-183 (1956).
6. Presscot, S.C. and Dunn, C.G.: Industrial microbiology, 3rd ed., p. 609-618. Mc Graw-Hill Book, New York (1959).
7. Arnstein, H.R.V. and Bentley, R.: The biosynthesis of kojic acid 1. Production from [1-14] and [3:4-14C] glucose and [2-14C]-1:3-dihydroxyacetone. Biochem. J., 54, 493-508 (1953).
8. Kitada, M. and Fukimbara, T.: Studies on kojic acid fermentation (VII). The mechanism of the conversion of glucose to kojic acid. J. Ferment. Technol., 49, 847-851 (1971).
9. Bajpai, P., Agrawala, P.K., and Vishwanathan, L.: Enzymes relevant to kojic acid biosynthesis in Aspergillus flavus. J. Gen. Microbiol., 127, 131-136 (1981).
10. Kitada, M., Ueyama, H., and Fukimbara, T.: Studies on kojic acid fermentation (I). Cultural condition in submerged culture. J. Ferment. Technol., 45, 1101-1107 (1967).
11. Basappa, S. C., Sreenivasamurthy, V., and Parpia, H. A. B.: Aflatoxin and kojic acid production by resting cells of Aspergillus flavus Link. J. Gen. Microbiol., 61, 81-86 (1970).
12. Rosfarizan, M., Ariff, A.B., Hassan, M.A., and Karim, M. I. A.: Kojic acid production by Aspergillus flavus using gelatinised and hydrolysed sago starch as carbon sources. Folia Microbiol., 43, 459-464 (1998).
13. Ariff, A. B., Salleh, M. S., Ghani, B., Hassan, M. A., Rusul, G., and Karim, M. I. A.: Aeration and yeast extract requirements for kojic acid production by Aspergillus flavus Link. Enz. Microb. Technol., 19, 545-550 (1996).
14. Ariff, A. B., Rosfarizan, M., Herng, L. S., Madihah, M. S., and Karim, M. I.: Kinetics and modelling of kojic acid production by Aspergillus flavus Link in batch fermentation and resuspended mycelial system. World J. Microbiol. Biotechnol., 13, 195-201 (1997).
15. Lin, M. T., Mahajan, J. R., Dianese, J. C., and Takatsu, A.: High production of kojic acid crytals by Aspergillus parasiticus UNBF A12 in liquid medium. Appl. Environ. Microbiol., 32, 298-299 (1976).
16. Wilson, B. J.: Miscellaneous Aspergillus toxins, p. 235-250. In Ciegler, A. (ed.), Microbes toxins, fungal toxins, VI. Academic Press, New York (1971).
17. Haska, N. and Ohta, Y.: Mechanism of hydrolysis of the treated sago starch granules by raw starch digesting amylase from Penicillium brunncum. Starch/Starke, 44, 22-28 (1992).
18. Bentley, R.: Preparation and analysis of kojic acid. Methods Enzymol., 3, 238-241 (1957).
19. Ariff, A.B. and Webb, C.: The influence of different fermentor configurations and modes of fermentor operation on glucoamylase production by Aspergillus awamori. Asia Pac. J. Mol. Biol. Biotechnol., 4, 183-195 (1996).
20. Megalla, S.E., Nassar, A.Y., and Gohar, M.A.S.: The role of cooper (I) nicotinic acid complex on kojic acid biosynthesis by Aspergillus flavus. J. Basic Microbiol., 27, 29-33 (1987).
21. Rousset, S. and Schlich, P.: Amylase production in submerged culture using principal component analysis. J. Ferment. Bioeng., 68, 339-343 (1989).
22. Kwak, M.Y. and Rhee, J.S.: Control mycelial growth for kojic acid production using ca-alginate immobilized fungal cells. Appl. Microbiol. Biotechnol., 36, 578-583 (1992).
23. Rosfarizan, M., Ariff, A.B., Hassan, M.A., and Karim, M. I. A.: Influence of pH on kojic acid fermentation by Aspergillus flavus. Pakistan J. Biol. Sci., 3, 977-982 (2000).