Kojic acid production by Aspergillus flavus using gelatinized and hydrolyzed sago starch as carbon sources

• Main Authors: Mohamad, Rosfarizan, Ariff, Arbakariya, Hassan, Mohd Ali, Abdul Karim, Mohamed Ismail
• Format: Article
• Language: English; English
• Published: Springer 1998
• Online Access: http://psasir.upm.edu.my/id/eprint/51214/1/carbon%20sources.pdf; http://psasir.upm.edu.my/id/eprint/51214/7/BF02820791.pdf; http://psasir.upm.edu.my/id/eprint/51214/; https://link.springer.com/article/10.1007/BF02820791

Direct conversion of gelatinized sago starch into kojic acid byAspergillus flavus strain having amylolytic enzymes was carried out at two different scales of submerged batch fermentation in a 250-mL shake flask and in a 50-L stirred-tank fermentor. For comparison, fermentations were also carried out...