ISOLATION OF A KOJIC ACID-PRODUCING FUNGUS CAPABLE OF USING STARCH ASA CARBON SOURCE

A fungal strain (S33-2), able to grow on cooked starch and produce a s ubstantially high level of kojic acid, was isolated from morning glory flower (Bixa orellana). The fungus was characterized and identified a s Aspergillus flavus. The effect of different types of starch (sage, p otato and corn starch) on growth of strain S33-2 and kojic acid produc tion was examined using shake flasks. It was found that strain S33-2 g rew well on all types of starch investigated. However, kojic acid prod uction was highest when corn starch was used, with the maximum kojic a cid obtained being comparable to fermentation using glucose. The highe st kojic acid production (19.2 g l(-1)) was obtained when 75 g l(-1) c orn starch was used. This gave a yield, based on starch consumed, and an overall productivity of 0.256 g g(-1) and 0.04 g l(-1) h(-1), respe ctively.