Optimization of kojic acid production conditions from cane molasses using Plackett-Burman design

• Main Authors: Abdel-Naser A. Zohri, Ghada Abd-Elmonsef Mahmoud, Nermien H. Saddek, Radwa Adel Hanafy
• Format: Article
• Language: English
• Published: TMKarpinski Publisher, Tomasz M. Karpiński 2018-03-01
• Series: European Journal of Biological Research
• Subjects: Kojic-acid; Agro-industrial wastes; Optimization; Plackett-Burman; Aspergillus
• Online Access: http://www.journals.tmkarpinski.com/index.php/ejbr/article/view/17

Fungal synthesis of kojic acid has gained more interest in these days as an alternative way to chemical synthetic. The aspect of the microbial fermentation process is to develop a suitable culture medium to obtain the maximum amount of kojic acid using statistical methods. In this study; different selected three isolates of Aspergillus flavus (No 1, 2 and 3) were screened for their ability to produced kojic acid and the isolate No 3 was the highest kojic acid producer one. The capability of A. flavus No 3 to produce kojic acid was improved using Plackett-Burman design. From ten different agro-industrial wastes cane molasses recorded the highest kojic acid productivity with 2.24 g/l-1 day-1 and was the most effective parameter plays a crucial role in Plackett-Burman design. Maximum kojic acid production (24.65 g/l) by A. flavus (No. 3) obtained under the fermentation conditions: incubation temperature at 25oC, incubation time 9 days, pH 3, inoculum size 0.5%, shaking rate at 150 rpm and medium constituents: Cane molasses 60 g/l, yeast extract 7 g/l, KH2PO4 2 g/l, ZnSO4·7H2O 100 µg/l and MgSO4·7H2O 1 g/l with regression analysis (R2) 99.45% and 2.33-fold increase in comparison to the production of the original level (10.6 g/l). DOI: http://dx.doi.org/10.5281/zenodo.1211517