M. Rosfarizan et al., ISOLATION OF A KOJIC ACID-PRODUCING FUNGUS CAPABLE OF USING STARCH ASA CARBON SOURCE, Letters in applied microbiology, 26(1), 1998, pp. 27-30
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.