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


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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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
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