Abstract
A cell-retention fermenter was used for the pilot-scale production of kojic acid using an improved strain of Aspergillus oryzae in repeated-batch fermentations. Among the various carbon and nitrogen sources used, sucrose and yeast extract promoted pellet morphology of fungi and higher kojic acid production. Repeated-batch culture using a medium replacement ratio of 75% gave a productivity of 5.3 g L−1 day−1 after 11.5 days of cultivation. While batch culture in shake-flasks resulted in a productivity of 5.1 g L−1 day−1, a productivity of 5 g L−1 day−1 was obtained in a pilot-scale fermenter. By converting the batch culture into repeated batches, the non-productive downtime of cleaning, filling and sterilizing the fermenter between each batch were eliminated, thereby increasing the kojic acid productivity.
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Wan, H.M., Chen, C.C., Giridhar, R. et al. Repeated-batch production of kojic acid in a cell-retention fermenter using Aspergillus oryzae M3B9. J IND MICROBIOL BIOTECHNOL 32, 227–233 (2005). https://doi.org/10.1007/s10295-005-0230-5
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DOI: https://doi.org/10.1007/s10295-005-0230-5