| dc.description.abstract | Kojic acid is widely and highly applicable in food industry, pharmaceutical
science and cosmetic production due to its biological activities.
Importantly, it is a fundamental component for whitening cream
production in cosmetics. Aspergillus sp. is one of the very important
filamentous fungi due to its high application in human activities. They
have ability to produce kojic acid due to the presence of genes related to
the kojic acid synthetic pathway. In this study, PCR was performed in
order to amplify the target DNA sequences related to kojic acid synthesis
in Aspergillus sp. A range of pH values (4.6, 5.0, 6.0, 7.0) and different
durations of fermentation (8, 10, 12 and 14 days) were applied to
optimize kojic acid production. Thin-layer chromatography and highperformance
liquid chromatography were used to detect the quantitative
of kojic acid in the sample. Using colorimetric method, the yield of kojic
acid was determined. The result showed that two strains of Aspergillus
VTCC-F-1132 and VTCC-F-910 contained the genes kojA, kojT, kojR
related to kojic acid biosynthesis pathway. However, VTCC-F-1132 strain
had ability to produce kojic acid higher than VTCC-F-910. At pH 5.0 in 14
days, VTCC-F-1132 strain was produced highest yield 237.33±15.77
μg/mL. This was the first study of kojic acid producing from VTCC-F-1132
and VTCC-F-910 strains.
Key words: kojic acid, Aspergillus sp., PCR, thin-layer chromatography,
high-performance liquid chromatography, colorimetric method | en_US |
