Isolation and screening of kojic acid producing isolate of Aspergillus oryzae potentially applicable for production from sugarcane molasses

Abstract

Kojic acid is an organic acid produced as secondary metabolite by different fungi specially Aspergillus species. Isolation of a novel fungal strain potential for kojic acid production from agro-industrial wastes was the main purpose of the present study. Kojic acid was estimated in the current investigation colorimetric by 2,6-dichlorophenolindophenol (DCIP). A total of 43 fungal isolates belonging to seven species of Aspergillus recovered from stored wheat grains and dust air were screened for their ability to produce kojic acid. Ten isolates of them belonging to A. oryzae and A. flavus var. columnaris produced high concentrations (16.818 ± 0.006 -43.917 ± 0.389 g/l) of kojic acid from glucose. The secondary screening of these ten isolates for kojic acid production from glucose, sucrose, starch, maltose and cellulose as different carbon sources resulted that A. oryzae 124A was the highly producer on glucose and sucrose recording 44.189 ± 0.079 and 32.135 ± 0.298 g/l, respectively. A. oryzae 124A produced 15.022 ± 0.017 g/l of kojic acid from the pretreated semisynthetic sugarcane molasses. The maximum concentration (29.431 ± 0.001 g/l) of kojic acid production by A. oryzae 124A from sugarcane molasses was obtained when the fungus grown on 5 % sugarcane molasses adjusted at pH 3.5 and incubated at 28 ∘ C for 19 days. The recorded results suggested that A. oryzae 124A could be used as a promising candidate for utilization in kojic acid fermentation from sugarcane molasses on industrial scale.

Improved production of kojic acid by mutagenesis of Aspergillus flavus HAk1 and Aspergillus oryzae HAk2 and their potential antioxidant activity

“…has the ability to produce invertase enzyme for the hydrolysis of sucrose to glucose and fructose for subsequent transformation into KA. Rasmey et al (2016) reported that glucose and sucrose followed by starch are most suitable sources for KA production, while no detected acid was produced in the presence of maltose and cellulose as carbon sources.…”

“…The releasing sugars significantly affect the KA production by the experimental mutant strains. The previous studies recorded that the amounts of KA excreted in the culture medium depend significantly on the type of fermentable sugars consumed by fungal strains (Rasmey et al 2016). The differences between both mutant strains in their productivity of KA from raw materials, either with increase or decrease about WT strain, may result in difference in their ability to recover the mutated genes.…”

Optimization of Culture Conditions for Kojic Acid Production in Surface Fermentation by Aspergillus Oryzae Isolated From Wheat Grains

“…Kojic acid (5-hydroxy-2-hydroxymethyl-γpyrone) is a natural organic acid was initially extracted from fermented steamed rice (known as "koji" in Japanese) in Japan by Saito in 1907 1 . Kojic acid is a secondary metabolite formed during aerobic fermentation of carbohydrates by several species of fungi as well as some bacterial strains of the two bacterial genera Acetobacter and Brevibacterium [2][3][4] . Aspergillus and Penicillium species are widely known among fungi as the best kojic acid producers 5 .…”

“…In the food processing, it is used as a precursor of flavors and as a preserving material in agricultural products during storage, especially vegetables and fruits by inhibiting the polyphenol oxidase (PPO) action 13 . Kojic acid is documented in different studies as a precursor or an intermediate compound in chemicals production that can be used as therapeutic agents 3 . At the carbon 5 of pyrone ring, the hydroxyl group acts as a weak acid, make it is able to form salts with some metals like sodium, zinc, calcium, and cadmium 14 .…”

Glycerol production by the UV-mutant marine yeast Wickerhamomyces anomalus HH16-MU15 via simultaneous saccharification and fermentation of fruit peels

“…Various mechanical, physical, chemical and biological processes can be used for agro-industrial wastes pretreatment [11][12][13]. Mechanical pretreatment is grinding step that usually performed to reduce the particle size crystallinity before subsequent processing steps.…”