Production of Kojic Acid from Sago ‘Hampas’

Spencer Empading, Alvin Miai (2015) Production of Kojic Acid from Sago ‘Hampas’. Masters thesis, Universiti Malaysia Sarawak, (UNIMAS).

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Abstract

Kojic acid is a depigmenting agent that has diverse industrial application particularly in cosmetics, food and health care industries. This research attempts to study production of kojic acid from sago ‘hampas’ via solid state fermentation (SSF) by using Aspergillus flavus Link 44-1 and Aspergillus flavus NSH9 as the dual strain inoculant. In the preliminary studies of kojic acid production, a maximum yield of 3.651 g/L, 3.332 g/L, and 3.999 g/L was produced via SSF using A. flavus NSH9, A. flavus Link 44-1, and A mixture of both strains respectively. Optimization of cultural conditions for kojic acid was conducted using the Response Surface Methodology (RSM). The process parameters studied were initial moisture content (50-90%, v/w), inoculum size (5-35%, v/w), urea concentration (0.5-3.5%, v/w), mineral salts solution (5-35%, v/w), and incubation time (9-21 days). Optimization of kojic acid production was successful as the yield of kojic acid obtained was higher than the predicted value in the RSM. A maximum yield of 3.102 g/L, 2.745 g/L, and 3.102 g/L was produced via SSF using A. flavus NSH9, A. flavus Link 44-1, and A mixture of both strains respectively.

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