Production of kojic acid by Aspergillus niger (PP330720) and Penicilium digitatum (PP892864) grown on guinea corn (Sorghum bicolor) sheaf
DOI:
https://doi.org/10.71336/jabs.1370Keywords:
Kojic Acid, Guinea corn sheaf, Solid-state fermentation, Moulds, OptimizationAbstract
Kojic acid (KA) is globally relevant in the cosmetic, medical, and food industries, production optimization to mitigate cost, maximize profit and manage waste through eco-friendly and sustainable alternatives is imperative. This research sought to investigate the suitability of resident moulds grown on guinea corn sheaf (GCS) as sole carbon source for KA production. Resident moulds were isolated, identified and screened for KA production through standard methods. Promising moulds were adopted for kojic acid production in SSF for 9 days and assay was done daily using commercial kojic acid as standard. Response surface methodology was utilized to optimize some fermentation process variables. The functional groups in extracted KA were determined with FTIR. Aspergillus niger, Rhizopus stolonifer, and Penicillium digitatum were identified and confirmed with the accession number PP330720 and PP461997 for A. niger and P. digitatum, respectively. Fermentation for 9 days, substrate concentration of 30 g/l, inoculum size of approximately 2.1 × 109 spores/ml, moisture content of 30 ml, mineral supplement of 6 g/l, pH of 6.82 and temperature of 27.5 oC were identified as the best conditions for maximum kojic acid yield. A. niger and P. digitatum were used for fermentation. Kojic acid concentration was similar by the two isolates (1.85±0.07 – 6.80) until day 7 when Penicillium digitatum demonstrated higher kojic acid concentrations (7.28 mg/ml). Alkyl, hydroxyl and carboxylic acid groups were found in the KA produced. The research suggests the suitability of GCS as substrate for KA production and the isolated moulds as potential organisms.
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