Improvement of kojic acid production in Aspergillus oryzae B008 mutant strain and its uses in fermentation of concentrated corn stalk hydrolysate

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• 作者：Shoubao Yan (1) (2)
  Huijuan Tang (1)
  Shunchang Wang (1)
  Liangting Xu (1)
  Hongyan Liu (1)
  Yinhong Guo (1)
  Jianming Yao (2)
  
• 关键词：Aspergillus oryzae ; Mutation ; Kojic acid production ; Fermentation
• 刊名：Bioprocess and Biosystems Engineering
• 出版年：2014
• 出版时间：June 2014
• 年：2014
• 卷：37
• 期：6
• 页码：1095-1103
• 全文大小：
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• 作者单位：Shoubao Yan (1) (2)
  Huijuan Tang (1)
  Shunchang Wang (1)
  Liangting Xu (1)
  Hongyan Liu (1)
  Yinhong Guo (1)
  Jianming Yao (2)
  
  1. School of Life Science, Huainan Normal University, Huainan, 232001, Anhui, People’s Republic of China
  2. Key Laboratory of Ion Beam Bio-engineering of Institute of Plasma Physics, Chinese Academy of Sciences, Hefei, 232001, Anhui, People’s Republic of China
  
• ISSN：1615-7605

文摘

A strain designated M866, producing kojic acid with a high yield, was obtained by combining induced mutation using ion beam implantation and ethyl methane sulfonate treatment of a wild type strain of Aspergillus oryzae B008. The amount of kojic acid produced by the strain M866 in a shaking flask was 40.2?g/L from 100?g/L of glucose, which was 1.7 times higher than that produced by wild strain (23.58?g/L). When the mixture of glucose and xylose was used as carbon source, the resulting kojic acid production was raised with the increasing of glucose ratios in the mixture. With concentrations of glucose at 75?g/L and xylose at 25?g/L mixed in the medium, the production of kojic acid reached 90.8?%, which was slightly lower than with glucose as the sole source of carbon. In addition, the kojic acid fermentation of the concentrated hydrolysate from corn stalk was also investigated in this study, the maximum concentration of kojic acid accumulated at the end of the fermentation was 33.1?g/L and this represents the yield based on reducing sugar consumed and the overall productivity of 0.36?g/g and 0.17?g/L/h, respectively.