Production and optimization of kojic acid by locally isolated fungi Aspergillus sp. using response surface methodology

Abstract

Introduction: Kojic acid with the chemical structure of 5-hydroxy-2-hydroxymethyl-ˠ-Piron is an organic acid that is biologically produced through aerobic fermentation process by using various substrates and via the function of variety of fungi. This study was aimed to study the optimization of Kojic acid production by Locally Isolated Fungi Aspergillus sp., using ‘Response Surface Methodology’. Materials and Methods: Kojic acid was produced by fermentation of isolated strain of genus Aspergillus in submerged culture medium. Initial investigation in Kojic acid production process was performed via Plackett-Burman method and by using different nitrogen sources such as yeast extract, peptone, ammonium sulfate, ammonium chloride, urea as well as different carbon sources, including fructose, sucrose, glucose, lactose and maltose. Results: Based on our study, peptone and glucose were the most effective factors with carbon and nitrogen sources in production of kojic acid (P