Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources
作者： M. Rosfarizan , A. B. Ariff , M. A. Hassan , M. I. A. Karim
DOI: 10.1007/BF02820791
关键词:
摘要: Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales submerged batch fermentation in a 250-mL shake flask and 50-L stirred-tank fermentor. For comparison, fermentations were also using glucose hydrolyzate from enzymic hydrolysis as carbon sources. During starch, first hydrolyzed to by the action α-amylase glucoamylase during active growth phase. The remaining production phase (non-growing phase) then converted acid. Kojic (23.5g/L) 100 g/L comparable (31.5 g/L) (27.9 but fermentor greatly reduced due non-optimal aeration conditions. higher than flask.
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