Production and optimization of kojic acid by locally isolated fungi Aspergillus sp. using response surface methodology

authors:

avatar Mahdi Shahriarinour ORCID , * , avatar Farid Azizi Jalilian , avatar Hossein Ali Safakhah

Koomesh: Vol.17, issue 2; 518-531
published online: March 28, 2016
article type: Research Article
received: August 01, 2015
accepted: December 01, 2015

how to cite: Shahriarinour M, Azizi Jalilian F, Safakhah H A. Production and optimization of kojic acid by locally isolated fungi Aspergillus sp. using response surface methodology. koomesh. 2016;17(2):e151372. 

Abstract

Introduction: Kojic acid with the chemical structure of 5-hydroxy-2-hydroxymethyl-ˠ-Piron is an organic acid that is biologically produced through aerobic fermentation process by using various substrates and via the function of variety of fungi. This study was aimed to study the optimization of Kojic acid production by Locally Isolated Fungi Aspergillus sp., using ‘Response Surface Methodology’. Materials and Methods: Kojic acid was produced by fermentation of isolated strain of genus Aspergillus in submerged culture medium. Initial investigation in Kojic acid  production process was performed via Plackett-Burman method and by using different nitrogen sources such as yeast extract, peptone, ammonium sulfate, ammonium chloride, urea as well as different carbon sources, including fructose, sucrose, glucose, lactose and maltose. Results: Based on our study, peptone and glucose were the most effective factors with carbon and nitrogen sources in production of kojic acid (P