Optimization of kojic acid production from Aspergillus flavus and aspargillus oryzae in Solid state fermentation

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dc.contributor.authorAfia Zahoor
dc.date.accessioned2018-02-15T05:19:10Z
dc.date.available2018-02-15T05:19:10Z
dc.date.issued2017
dc.descriptionSupervised by: Dr. Tanveer Akberen_US
dc.description.abstractKojic Acid is a fungal secondary metabolite that can be obtained naturally by the fermentation of fungal species. Aspergillus is considered to be the best specie for the production of kojic acid. Kojic Acid has numerous uses in health, cosmetics and pharmaceutical industries. In order to get the highest yield of kojic aid we have used local strains of Aspergillus that was Aspergillus flavus and Aspergillus oryzae. Both strains were giving yield of Kojic Acid in solid state fermentation. Glucose and sucrose were used as carbon source, ammonium nitrate used as a nitrogen source at optimized pH and temperature. Given temperature was 25oC, 30oC, 35oC and 40oC, while given pH was 3.5, 4.5, 5.5, 6.5, 7.5, and 8.5. Highest yield of Kojic Acid was obtained by Aspergillus flavus and Aspergillus oryzae at 30oC. Aspergillus flavus shown best result at pH 4.5 and 3.5 was the optimized pH for Aspergillus oryzae. Here we have get the highest yield of Kojic Acid by using local species of Aspergillus by optimizing the conditions.en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/2697
dc.language.isoenen_US
dc.publisherUniversity of Management and Technology Lahoreen_US
dc.subjectKojic Aciden_US
dc.subjectAspergillus oryzaeen_US
dc.subjectMS Thesisen_US
dc.titleOptimization of kojic acid production from Aspergillus flavus and aspargillus oryzae in Solid state fermentationen_US
dc.titleOptimization of kojic acid production from aspergillus flavus and aspargillus oryzae in solid state fermentationen_us
dc.typeThesisen_US
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