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Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation

Kojic acid (5-hydroxy-2-hydroxymethyl-4-pyrone) is a depigmenting agent produced by several species of fungi, particularly Aspergillus flavus. In this work, the production of kojic acid using combination of different Aspergillus strains was investigated. Three sets of fermentation were carried ou...

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Main Author: Siti Nuraishah, Binti Salehhudin
Format: Final Year Project Report
Language:English
Published: Universiti Malaysia Sarawak, UNIMAS 2013
Subjects:
GE Environmental Sciences
QR Microbiology
Online Access:http://ir.unimas.my/id/eprint/4459/7/Production%20of%20Kojic%20acid%20%28fulltext%29.pdf
http://ir.unimas.my/id/eprint/4459/
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spelling my.unimas.ir.44592024-02-06T04:11:19Z http://ir.unimas.my/id/eprint/4459/ Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation Siti Nuraishah, Binti Salehhudin GE Environmental Sciences QR Microbiology Kojic acid (5-hydroxy-2-hydroxymethyl-4-pyrone) is a depigmenting agent produced by several species of fungi, particularly Aspergillus flavus. In this work, the production of kojic acid using combination of different Aspergillus strains was investigated. Three sets of fermentation were carried out using individual culture of A. flavus Link 44-1, A. flavus NSH9 and combination of both strains in a culture. Single-strain A.flavus Link 44-1 at inoculum size of 107 spores/ml exhibit the highest production of kojic acid which is 9.5 g/L. This result indicates the feasibility of single-strain A. flavus Link 44-1 as potential strain for the production of kojic acid using sago hampas as substrate. The effects of different spore concentration ranging from 105 spores/ ml to 108 spores/ ml on kojic acid production was tested. Throughout this work, the potential of utilizing multi-strains as an alternative to single-strain inoculum for kojic acid fermentation was examined. Universiti Malaysia Sarawak, UNIMAS 2013 Final Year Project Report NonPeerReviewed text en http://ir.unimas.my/id/eprint/4459/7/Production%20of%20Kojic%20acid%20%28fulltext%29.pdf Siti Nuraishah, Binti Salehhudin (2013) Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation. [Final Year Project Report] (Unpublished)
institution Universiti Malaysia Sarawak
building Centre for Academic Information Services (CAIS)
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sarawak
content_source UNIMAS Institutional Repository
url_provider http://ir.unimas.my/
language English
topic GE Environmental Sciences
QR Microbiology
spellingShingle GE Environmental Sciences
QR Microbiology
Siti Nuraishah, Binti Salehhudin
Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
description Kojic acid (5-hydroxy-2-hydroxymethyl-4-pyrone) is a depigmenting agent produced by several species of fungi, particularly Aspergillus flavus. In this work, the production of kojic acid using combination of different Aspergillus strains was investigated. Three sets of fermentation were carried out using individual culture of A. flavus Link 44-1, A. flavus NSH9 and combination of both strains in a culture. Single-strain A.flavus Link 44-1 at inoculum size of 107 spores/ml exhibit the highest production of kojic acid which is 9.5 g/L. This result indicates the feasibility of single-strain A. flavus Link 44-1 as potential strain for the production of kojic acid using sago hampas as substrate. The effects of different spore concentration ranging from 105 spores/ ml to 108 spores/ ml on kojic acid production was tested. Throughout this work, the potential of utilizing multi-strains as an alternative to single-strain inoculum for kojic acid fermentation was examined.
format Final Year Project Report
author Siti Nuraishah, Binti Salehhudin
author_facet Siti Nuraishah, Binti Salehhudin
author_sort Siti Nuraishah, Binti Salehhudin
title Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
title_short Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
title_full Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
title_fullStr Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
title_full_unstemmed Production of Kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
title_sort production of kojic acid from sago hampas using combination of different aspergillus strains via solid state fermentation
publisher Universiti Malaysia Sarawak, UNIMAS
publishDate 2013
url http://ir.unimas.my/id/eprint/4459/7/Production%20of%20Kojic%20acid%20%28fulltext%29.pdf
http://ir.unimas.my/id/eprint/4459/
_version_ 1792160558757183488
score 13.211869

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