ArticleMolecular biology reports2019
Consistent production of kojic acid from Aspergillus sojae SSC-3 isolated from rice husk.
Article in Molecular biology reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Taxonomic re-identification and biotechnological potential of a Brazilian Aspergillus section Flavi collection: exploring kojic acid production.World journal of microbiology & biotechnology · 2026Article
- Functional role of a novel zinc finger protein, AoZFA, in growth and kojic acid synthesis inApplied and environmental microbiology · 2023Article
- Fungal production of kojic acid and its industrial applications.Applied microbiology and biotechnology · 2023Review
- Challenges and advancements in bioprocess intensification of fungal secondary metabolite: kojic acid.World journal of microbiology & biotechnology · 2023Review
- Morphologically dissimilar spores of3 Biotech · 2022Article
- Article
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Authors and funding
4 authors.
Funding
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.
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Registered trials
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