Improved production of kojic acid by mutagenesis of Aspergillus flavus HAk1 and Aspergillus oryzae HAk2 and their potential antioxidant activity

Abstract

Two wild-type (WT) strains, HAk1 and HAk2, were selected for kojic acid (KA) biosynthesis. Malt extract sucrose culture medium (MES) was the best culture medium for maximum production of KA. The maximum production of KA has been estimated at pH 4 after 7 days of incubation at 30 °C. Overproduction of KA was attained by mutagenesis of both HAk1 and HAk2 through their exposer to different doses of gamma irradiation. The mutant strains (MT) HAk1-M2 and HAk2-M26 were the most stable mutants for maximum production of KA through four generations. Yield of KA by HAk2-M26 and HAk1-M2 has been 2.03-fold and 1.9-fold, respectively, higher than their wild-type strains. All WT and MT strains were used for KA production from different agricultural raw materials. Apple peel was the best waste for KA production by WT strains of and while orange peel and rice stalk are best material for KA production by MT strains, HAk1-M2 and HAk2-M26, respectively. All experimental strains have the ability to produce considerable amounts of KA from sugarcane molasse (SCM) and sugar-beet molasse (SBM). SBM was better than SCM for KA production by all strains. The antioxidant activity of biosynthesizing KA was strongly affected with production conditions, where the highest antioxidant activity of all strains was recorded at the optimum environmental and nutritional conditions for KA production.

An In vitro Approach for Evaluating Antimicrobial Activity and Production of Kojic Acid by Aspergillus flavus Isolated from Karwar Region

“…Recent investigations have concentrated on the isolation and usage of kojic acid from microorganisms as another non-toxic and secure method. In industry, biosynthesis of kojic acid from Aspergillus species is treated as one of the finest approaches 12 . More than 58 various species like Aspergillus, Penicillium, Mucor, etc, are used for Production of kojic acid 13 .…”

Advances in Genetic Engineering Technology and Its Application in the Industrial Fungus Aspergillus oryzae

“…Through ultraviolet radiation, Murthy and Kusumoto (2015) also obtained an A. oryzae mutant with a high acid protease yield, which was 5.6 times higher than that of the parent strain. In addition, through exposure to different doses of gamma irradiation, two maximum kojic acid overproduction mutants were attained from A. flavus HAk1 and A. oryzae HAk2, and the yield of kojic acid of the two mutants was 1.9- and 2.03-fold higher than that of their wild-type strains under malt extract sucrose culture conditions ( Ammar et al, 2017 ).…”

“…By artificially regulating the overexpression of biosynthetic genes by strong promoters, the yield of penicillin was increased by 100 times in A. oryzae ( Marui et al, 2010a ). In addition to penicillin, A. oryzae also produces useful secondary metabolites such as kojic acid ( Marui et al, 2011 ; Yamada et al, 2014 ; Ammar et al, 2017 ). In addition, using the Cre/ loxP -mediated marker recycling system, hyperproduction of kojic acid was achieved in A. oryzae by introducing the oxidoreductase gene kojA and transporter gene kojT ( Zhang et al, 2017 ).…”

Optimization of Culture Conditions for Kojic Acid Production in Surface Fermentation by Aspergillus Oryzae Isolated From Wheat Grains

“…Kojic acid (5-hydroxy-2-hydroxymethyl-γpyrone) is a natural organic acid was initially extracted from fermented steamed rice (known as "koji" in Japanese) in Japan by Saito in 1907 1 . Kojic acid is a secondary metabolite formed during aerobic fermentation of carbohydrates by several species of fungi as well as some bacterial strains of the two bacterial genera Acetobacter and Brevibacterium [2][3][4] .…”