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

  • Abdel-Naser A. Zohri Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut 71516, Egypt
  • Ghada Abd-Elmonsef Mahmoud Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut 71516, Egypt
  • Nermien H. Sadik Botany and Microbiology Department, Faculty of Science, Assiut University, Assiut 71516, Egypt
  • Radwa Adel Hanafy Sugar Technology Research Institutes, Assiut University, Assiut, Egypt
Keywords: Kojic-acid, Agro-industrial wastes, Optimization, Plackett-Burman, Aspergillus

Abstract

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

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Published
2018-03-22
How to Cite
Zohri, A.-N., Mahmoud, G., Sadik, N., & Hanafy, R. (2018). Optimization of kojic acid production conditions from cane molasses using Plackett-Burman design. European Journal of Biological Research, 8(2), 56-69. Retrieved from http://journals.tmkarpinski.com/index.php/ejbr/article/view/17
Section
Research Articles