Response Surface Methodology for the Optimization of Kojic Acid Production by Aspergillus Flavus Using Muntingia Calabura Fruits as a Carbon Source

Abstract

The current study focused on the optimization of kojic acid production by a soil isolated fungal organism Aspergillus flavus through Surface Fermentation (SF) by utilizing a novel carbon source i.e. ripened fruits of Muntingia calabura L. Initially the most significant 7 physico-chemical factors were studied for the optimization process through One-Factor-At-A-Time Method (OFAT). Among these 5 influential factors were screened and five-factor-three-level Central Composite Design (CCD) matrix and Response Surface Methodology (RSM) was performed to enhance the production rate of kojic acid. Through one-factor-at-a-time method the optimal values were Substrate concentration 100g/L, Peptone concentration 4g/L, KH 2 PO 4 concentration 2g/L, MgSO 4 concentration 0.7g/L, pH 6.0, Time 28d and Temperature 30°C and the maximum kojic acid production was 85.1g/L. The maximum production obtained at the predicted optimal conditions through response surface methodology was Substrate concentration 100g/L, Peptone concentration 4g/L, pH 6.0, Time 28d and Temperature 29°C and the maximum kojic acid production was 88.8 g/L. These results directs to the success of the model in improving a process for the production of kojic acid, a significant organic acid with vast industrial importance.