Studies on Kojic Acid Fermentation : (I) Cultural Conditions in Submerged Culture

概要

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Cultural conditions under submerged kojic acid fermentation in a shake flask were investigated.As to nitrogen fources, peptone was the most available one and maximum accumulation of kojic acid was observed at 0.5% peptone concentration. NH_4NO_3 or(NH_4)_2SO_4 seemed to become good source if pH was coutrolled properly. About carbon sources, glucose was the best and maximum accumulation was abserved at 10% glucose.Starch, fructose and xylose were not able to use as substrates for kojic acid fermantation.The degree of aeration also affected kojic acid production. Higher aeration brought higher kojic acid yield. Finally, the effect or gloucose addition to the medium when growth almost ceased was examined. Glucose addition under high aeration raised kojic acid production.
社団法人日本生物工学会の論文
1967-12-25