1Assistant Professor Biochemistry, Department of Integrated Biotechnology, Ashok and Rita Patel Institute of Integrated Study and Research in Biotechnology and Allied Sciences (ARIBAS), New Vallabh Vidya Nagar, Gujarat, India
2Post Graduation Dissertation Student, Department of Microbiology, Ashok and Rita Patel Institute of Integrated Study and Research in Biotechnology and Allied Sciences (ARIBAS), New Vallabh Vidya Nagar, Gujarat, India
*Email id: devjani.chakraborty@yahoo.com
The objective of the present study was to optimise the cultural conditions on the production of Kojic acid by Aspergillus species, namely, Aspergillus favus, A. niger, A. parasiticus and A. ochraceous. Four different fungal strains of Aspergillus were subjected to different culture media, pH, temperature, carbon sources, nitrogen sources and salt concentration. The study concluded that out of four fungal strain A. parasiticus in yeast extract sucrose media along with wheat extract produced maximum kojic acid in static condition. Maximum kojic acid was produced on 11th day at pH 3.0, temperature 18°C where xylose (0.25 g/25 ml of media) was found to be best carbon source, lysine (0.005 g/25 ml of media) was found to be best nitrogen source and MgSO4 (0.005 g/25 ml of media) was found to be best salt source.
Aspergillus, Kojic acid, Optimisation
