Screening and optimization of submerged fermentation of aspergillus species for kojic acid production

Abstract Kojic acid is organic acid obtained from numerous species of Aspergillus through fermentation.This is among most demanding substances in cosmetic industries as an alternate to carcinogenic Hydroquinone and has grabbed a vital position in Pharmaceuticals, Food and Agriculture industries. Current experimental approach was designed for production and purification of Kojic acid crystals from A. flavusand A.oryzae and measured the effects of pH, temperature, static and non-static (shaker) condition on Kojic acid yield in submergedfermentation. Significant yield of Kojic acid crystal was obtained by A. flavusas compared to A. oryzae. Optimized conditions were pH 4.5 for (A. flavus) and 3.5 for (A. oryzae) at 30 0Cwith 20 days of incubation. High yield of Kojic acid crystals were produced under static condition (16 g/L in A. flavusand 11 g/L in A.oryzae) in contrast to non- static (shaker) conditions (6 g/L in A. flavusand 5 g/L in A. oryzae). Quantitative estimation of Kojic acid was done through Bentley’s colorimetric method followed by TLC, FTIR and HPLC. This analysis was found successful after achieving the high yield of Kojic acid under optimized conditions.