PRODUCTION AND OPTIMIZATION OF KOJIC ACID BY LOCALLY ISOLATED FUNGI ASPERGILLUS SP. USING RESPONSE SURFACE METHODOLOGY

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SHAHRIARINOUR MAHDI; AZIZI JALILIAN FARID; Safakhah Hossein Ali

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Journal: Koomesh Year:2016 | Volume:17 | Issue:2 (58) Page(s): 518-531

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Title

PRODUCTION AND OPTIMIZATION OF KOJIC ACID BY LOCALLY ISOLATED FUNGI ASPERGILLUS SP. USING RESPONSE SURFACE METHODOLOGY

Author(s)

SHAHRIARINOUR MAHDI | AZIZI JALILIAN FARID | Safakhah Hossein Ali | Issue Writer Certificate

Keywords

KOJIC ACIDQ2

OPTIMIZATIONQ1

ASPERGILLUSQ2

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<0.05). The next step was production of 34.4g/L KOJIC ACID by optimizing the effect of environmental factors such as temperature, pH, glucose and peptones, such as carbon and nitrogen sources, used in production of KOJIC ACID and by employing ‘Response Surface Methodology’.Conclusion: Based on the results of this study, the maximum production of KOJIC ACID can be achieved by using; glucose (%8.71), peptone (37.4%), temperature (29.9oC) and adjusting pH to 6.75 in the production process.

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APA: Copy

SHAHRIARINOUR, MAHDI, AZIZI JALILIAN, FARID, & Safakhah, Hossein Ali. (2016). PRODUCTION AND OPTIMIZATION OF KOJIC ACID BY LOCALLY ISOLATED FUNGI ASPERGILLUS SP. USING RESPONSE SURFACE METHODOLOGY. KOOMESH, 17(2 (58)), 518-531. SID. https://sid.ir/paper/37526/en

Vancouver: Copy

SHAHRIARINOUR MAHDI, AZIZI JALILIAN FARID, Safakhah Hossein Ali. PRODUCTION AND OPTIMIZATION OF KOJIC ACID BY LOCALLY ISOLATED FUNGI ASPERGILLUS SP. USING RESPONSE SURFACE METHODOLOGY. KOOMESH[Internet]. 2016;17(2 (58)):518-531. Available from: https://sid.ir/paper/37526/en

IEEE: Copy

MAHDI SHAHRIARINOUR, FARID AZIZI JALILIAN, and Hossein Ali Safakhah, “PRODUCTION AND OPTIMIZATION OF KOJIC ACID BY LOCALLY ISOLATED FUNGI ASPERGILLUS SP. USING RESPONSE SURFACE METHODOLOGY,” KOOMESH, vol. 17, no. 2 (58), pp. 518–531, 2016, [Online]. Available: https://sid.ir/paper/37526/en

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