Enhancing the production of Kojic Acid from molasses using an isolated culture medium of wild Aspergillus oryzae

Abstract

The synthesis of kojic acid, an organic compound with diverse applications in industries such as pharmaceuticals, cosmetics, and paper manufacturing, is of great interest. This compound is primarily biosynthesized by specific microorganisms, including Aspergillus oryzae. This research aimed to optimize the fermentation process parameters for enhanced kojic acid production using molasses as a carbon source. The use of wild-type Aspergillus oryzae and the meticulous control of parameters such as temperature, pH and residence time were crucial in achieving the highest kojic acid yield of 60.7g kojic acid/L molasses exceeding 50g from literature. This yield was also attributed to using molasses as a carbon source since it contains trace nutrients such as proteins and precursors that useful in the growth of Aspergillus oryzae. Additionally, the selection of nitrogen source to be yeast extracts and precursors to be KH2PO4 and MgSO4 played pivotal roles in maximizing kojic acid yield. These findings provide valuable insights into the fermentation process and its potential for industrial applications. Notably, the maximum yield of kojic acid was 60.7g/L at 23 days with a constant temperature of 35°C and pH 3.5. The research identified the optimal conditions for achieving the highest yield of kojic acid (60.7g/L) using Aspergillus oryzae to be at temperature of 35°C, pH 3.5 and residence time of 23 days.