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Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production

AIM: The aim of this study was to improve the kojic acid producing strain, A. flavus Link S44-1, by random mutation methods. METHODS: Random induced mutation method was applied to A. flavus Link S44-1 with N-Methyl-N’ nitoro-N nitrosoguandine (NTG), ultraviolet (UV), and γ irradiation for improveme...

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Main Authors: Prabu, Rajagopalan, Mohamad, Rosfarizan, Md. Shah, Umi Kalsom, Ariff, Arbakariya
Format: Article
Language:English
Published: Edizioni Minerva Medica 2011
Online Access:http://psasir.upm.edu.my/id/eprint/22415/1/Improvement%20of%20Aspergillus%20flavus%20Link%20S44.pdf
http://psasir.upm.edu.my/id/eprint/22415/
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spelling my.upm.eprints.224152015-10-28T06:47:22Z http://psasir.upm.edu.my/id/eprint/22415/ Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production Prabu, Rajagopalan Mohamad, Rosfarizan Md. Shah, Umi Kalsom Ariff, Arbakariya AIM: The aim of this study was to improve the kojic acid producing strain, A. flavus Link S44-1, by random mutation methods. METHODS: Random induced mutation method was applied to A. flavus Link S44-1 with N-Methyl-N’ nitoro-N nitrosoguandine (NTG), ultraviolet (UV), and γ irradiation for improvement of its ability in producing kojic acid. The changes in the activity of cell bound enzyme responsible for kojic acid synthesis after the mutation were evaluated. RESULTS: The improved mutants (A. flavus NTG-MTDC-22, A. flavus UV-MTDC-12, and A. flavus G-MTDC-8) were capable of producing kojic acid up to final concentrations of 46, 42, and 49 g/L in fed-batch fermentation respectively. These which were 2.3 to 2.7 fold higher than the parent strain. In the mutated strains, the activities of enzymes related to kojic acid pathway such as glucose dehydrogenase and gluconate dehydrogenase detected during the fermentation were significantly higher than the parent strain. Spores of the mutants were stable and have consistent ability in producing kojic acid after prolonged storage in glycerol at -20 °C. CONCLUSION: The mutant A. flavus and the simple method used to improve the strains have potential applications in the development of fermentation process for industrial production of kojic acid, where the demand for this organic acid has increased enormously with its increasing applications in various industries. Edizioni Minerva Medica 2011-12 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22415/1/Improvement%20of%20Aspergillus%20flavus%20Link%20S44.pdf Prabu, Rajagopalan and Mohamad, Rosfarizan and Md. Shah, Umi Kalsom and Ariff, Arbakariya (2011) Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production. Minerva Biotechnologica, 23 (4). pp. 83-91. ISSN 1120-4826; ESSN: 1827-160X
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description AIM: The aim of this study was to improve the kojic acid producing strain, A. flavus Link S44-1, by random mutation methods. METHODS: Random induced mutation method was applied to A. flavus Link S44-1 with N-Methyl-N’ nitoro-N nitrosoguandine (NTG), ultraviolet (UV), and γ irradiation for improvement of its ability in producing kojic acid. The changes in the activity of cell bound enzyme responsible for kojic acid synthesis after the mutation were evaluated. RESULTS: The improved mutants (A. flavus NTG-MTDC-22, A. flavus UV-MTDC-12, and A. flavus G-MTDC-8) were capable of producing kojic acid up to final concentrations of 46, 42, and 49 g/L in fed-batch fermentation respectively. These which were 2.3 to 2.7 fold higher than the parent strain. In the mutated strains, the activities of enzymes related to kojic acid pathway such as glucose dehydrogenase and gluconate dehydrogenase detected during the fermentation were significantly higher than the parent strain. Spores of the mutants were stable and have consistent ability in producing kojic acid after prolonged storage in glycerol at -20 °C. CONCLUSION: The mutant A. flavus and the simple method used to improve the strains have potential applications in the development of fermentation process for industrial production of kojic acid, where the demand for this organic acid has increased enormously with its increasing applications in various industries.
format Article
author Prabu, Rajagopalan
Mohamad, Rosfarizan
Md. Shah, Umi Kalsom
Ariff, Arbakariya
spellingShingle Prabu, Rajagopalan
Mohamad, Rosfarizan
Md. Shah, Umi Kalsom
Ariff, Arbakariya
Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
author_facet Prabu, Rajagopalan
Mohamad, Rosfarizan
Md. Shah, Umi Kalsom
Ariff, Arbakariya
author_sort Prabu, Rajagopalan
title Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
title_short Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
title_full Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
title_fullStr Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
title_full_unstemmed Improvement of Aspergillus flavus Link S44-1 using random mutational method for kojic acid production
title_sort improvement of aspergillus flavus link s44-1 using random mutational method for kojic acid production
publisher Edizioni Minerva Medica
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/22415/1/Improvement%20of%20Aspergillus%20flavus%20Link%20S44.pdf
http://psasir.upm.edu.my/id/eprint/22415/
_version_ 1643827820523159552
score 13.211869

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