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Cultivation characteristics of immobilized Aspergillus oryzae for kojic acid production
Author(s) -
Kwak Moo Young,
Rhee Joon Shick
Publication year - 1992
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260390904
Subject(s) - kojic acid , aspergillus oryzae , calcium alginate , mycelium , chemistry , fermentation , aspergillus , chromatography , spore , food science , biochemistry , calcium , microbiology and biotechnology , biology , enzyme , tyrosinase , organic chemistry , botany
Aspergillus oryzae in situ grown from spores entrapped in calcium alginate gel beads was used for the production of kojic acid. The immobilized cells in flask cultures produced kojic acid in a linear proportion while maintaining the stable metabolic activity for a prolonged production period. Kojic acid was accumulated up to a high concentration of 83 g/L, at which the kojic acid began to crystallize, and, thus, the culture had to be replaced with fresh media for the next batch culture. The overall productivities of two consecutive cultivations were higher than that of free mycelial fermentation. However, the production rate of kojic acid by the immobilized cells was suddenly decreased with the appearance of central cavernae inside the immobilized gel beads after 12 days of the third batch cultivation.