TY - JOUR AU - Azzahra, Adnina Fitra AU - Sukarna, Dyah Karina Puspita AU - Suryadi, Herman PY - 2018/12/20 Y2 - 2024/03/28 TI - OPTIMIZATION OF ASPERGILLUS ORYZAE FERMENTATION CONDITIONS FOR KOJIC ACID PRODUCTION JF - International Journal of Applied Pharmaceutics JA - Int J App Pharm VL - 10 IS - 1 SE - Original Article(s) DO - 10.22159/ijap.2018.v10s1.70 UR - https://journals.innovareacademics.in/index.php/ijap/article/view/31531 SP - 316-320 AB - <p><strong>Objective</strong>: The objective of this study is to obtain the optimal fermentation conditions for Aspergillus oryzae by gradually optimizing the medium and<br />fermentation conditions.<br /><strong>Methods</strong>: Fermentation condition were optimized by varying carbon and nitrogen sources, pH medium, temperature, and aeration condition. Levels<br />of kojic acid were determined using thin-layer chromatography-densitometry with an ultraviolet detector at a wavelength of 318 nm.<br /><strong>Results</strong>: A combination of sucrose and yeast extract was chosen as the best source of carbon and nitrogen, respectively, from nine medium variations,<br />producing 1.5425 g/L kojic acid. The optimum acidity of the medium was at pH 4.5, producing 1.7127 g/L of kojic acid, compared with pH 3.5 and<br />5.5. Compared with fermentation at room temperature, fermentation at 35°C yielded greater kojic acid production. The best aeration condition was<br />100 mL medium in 250 mL flask that produced the most kojic acid (1.6472 g/L).<br /><strong>Conclusion</strong>: The optimal medium for fermentation of kojic acid using A. oryzae uses sucrose and yeast extract as carbon and nitrogen sources,<br />respectively, at pH 4.5. The optimal aeration and incubation conditions were used, a volume of 100 mL in a 250 mL conical flask, incubated at 35°C,<br />obtaining the highest yield value of 0.0370 g/g.</p> ER -