Optimization of kojic acid production from aspergillus flavus and aspergillus oryzae in submerge fermentation

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dc.contributor.authorSamiya Yaqub
dc.date.accessioned2018-02-28T04:37:23Z
dc.date.available2018-02-28T04:37:23Z
dc.date.issued2017
dc.descriptionSupervised by: Dr. Tanveer Akberen_US
dc.description.abstractKojic acid is an organic acid obtained from various species of Aspergillus through fermentation. Its demand is very high in cosmetic industries as it is a good alternate of carcinogenic Hydroquinone. Beside its cosmetic use and importance, it has grabbed a vital position in Pharmaceuticals, Food and Agriculture industries. Current study was designed for production and purification of Kojic acid crystals from local Aspergillus species, Aspergillus flavus and Aspergillus oryzae. The effect of pH, temperature, static and non-static (shaker) condition on Kojic acid yield in submerge fermentation was examined. Significant yield of Kojic acid crystal was obtained by A. flavus as compared to A. oryzae. Optimized conditions were pH 4.5 for (A. flavus), pH 3.5 for (A. oryzae), temperature 30 0C, 20 days incubation period. We have found that high yield of Kojic acid crystals are produced under static condition (16 gram per litter in A. flavus and 11 gram per litter in A.oryzae) as compared to non- static (shaker) conditions (6 gram per litter in A. flavus and 5 gram per litter in A. oryzae). Quantitative estimation of Kojic acid was done by Bentley's colorimetric method and conformation through TLC and HPLC. We were successful to get high yield of Kojic acid under optimized conditions.en_US
dc.identifier.urihttps://escholar.umt.edu.pk/handle/123456789/2792
dc.language.isoenen_US
dc.publisherUniversity of Management and Technology Lahoreen_US
dc.subjectKojic aciden_US
dc.subjectAspergillus flavusen_US
dc.subjectAspergillus oryzaeen_US
dc.subjectMS Thesisen_US
dc.titleOptimization of kojic acid production from aspergillus flavus and aspergillus oryzae in submerge fermentationen_US
dc.titleOptimization of kojic acid production from aspergillus flavus and aspergillus oryzae in submerge fermentationen_us
dc.typeThesisen_US
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