Speaker
Description
Prolonged exposure to sunlight can harm human skin, causing issues like sunburn, skin cancer, and oxidative stress. To counteract these effects, kojic acid is used in cosmetics like creams and lotions because it can inhibit hyperpigmentation. Kojic acid is also used in the food industry to prevent browning. Due to its wide range of uses in cosmetics, food, and pharmaceuticals, among other fields, there is a high demand for kojic acid. Kojic acid is typically produced by certain fungi, specifically Aspergillus flavus and Aspergillus oryzae. A major concern is that these fungi can also produce other toxic compounds, such as aflatoxins and cyclopiazonic acid, alongside kojic acid. Research has shown that various Aspergillus species produce a mixture of these compounds. For example, strains of A. flavus from Argentinean peanuts were
found to produce kojic acid, aspergillic acid, cyclopiazonic acid, and aflatoxins. Similarly, other Aspergillus species have been shown to produce both kojic acid and aflatoxins. In this study we report the production of kojic acid from non-toxicogenic strain of Timorese Strain Aspergillus Flavus which produce only kojic acid without the co-production of harmful aflatoxins and cyclopiazonic acid. Solid state fermentation using rice and traditionally ground corn combined with the application of small quantity of suitable solvents leading to production high purity of kojic acid crystals. The high purity of kojic acid crystals has been known to play significant role in the stability of cosmetics products and other products. Solid state fermentation using rice/corn media combined with the suitable (cheaper) solvent for extraction and crystallization revealed the most efficient and cheapest production of kojic acid compared to the more labor work and cost using sub merged fermentation.
Keywords
Kojic acid, non toxicogenic, Timorese strain, Aspergillus
| Registration ID | #229 |
|---|---|
| Professional Status of the Speaker | Professor |
| Junior Scientist Status | No, I am not a Junior Scientist. |
Authors
External references
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