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Molecular Biology Reports

, Volume 46, Issue 6, pp 5995–6002 | Cite as

Consistent production of kojic acid from Aspergillus sojae SSC-3 isolated from rice husk

  • Shifali Chib
  • Ashish Dogra
  • Utpal Nandi
  • Saurabh SaranEmail author
Original Article
First Online:
  • 73 Downloads

Abstract

A consistent kojic acid producing fungal strain has been isolated from rice husk using glucose-peptone medium. The isolate was identified as Aspergillus sojae SSC-3 on 18S rDNA analysis. A. sojae was capable of producing substantially good amount of kojic acid, however the production was varying from batch to batch. In order to obtain consistent, repeated and high levels of kojic acid, monospore isolation procedures was adopted. The highest production of kojic acid obtained was 12 ± 2 g/L in 120 h with sucrose (10%) and yeast extract (0.5%) as carbon and nitrogen source respectively. The process was scale up to 10 L fermenter size which repeatedly resulted in the production of 18 ± 2 g/L of kojic acid in 96 h. Kojic acid was recovered (> 82%) from the fermentation broth with > 99% purity. Best to our knowledge this is the first report were kojic acid production is reported from Aspergillus sojae strain.

Keywords

Kojic acid Monospore screening Fungi Fermenter 
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Notes

Acknowledgements

Authors thanks Director, CSIR-IIIM for his interest in this work and for providing the facilities to carry out the work. The authors SC and SS are thankful to SERB-DST-India EMR/2016/002786 for funding. IIIM Publication No IIIM/2295/2019.

Compliance with ethical standards

Conflict of interest

There is a not conflict of interest among authors for publication of this MS.

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  1. 1.Fermentation Technology DivisionCSIR- Indian Institute of Integrative MedicineJammuIndia
  2. 2.PK-PD, Toxicology and Formulation DivisionCSIR-Indian Institute of Integrative MedicineJammuIndia

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