KHẢO SÁT KHẢ NĂNG SINH ACID KOJIC CỦA NẤM MỐC ASPERGILLUS ORYZAE VTCC-F045

Abstract

Kojic acid is widely used for its skin-whitening effect by inhibiting the activity of the tyrosinase enzyme in many fields, particularly in the cosmetic industry. Studies have shown that Aspergillus oryzae is capable of producing high yields of kojic acid, with potential for application in industrial production through fermentation. In Vietnam, studies on kojic acid fermentation from mold and assessment of the skin-whitening effects are limited. Our study focused on fermenting, purifying, and analyzing kojic acid in Aspergillus oryzae VTCC-F045 fermented media. We also looked at the fermentation parameters and tested how well the fermented media could inhibit the enzyme tyrosinase. The results showed that on a laboratory scale, Aspergilus oryzae can produce 12.2 g/l kojic acid from 10% glucose and 0.3% pepton culture media at 30°C, aerated for 12 days, with an initial pH control of 5.5; after 2-3 days, the pH is controlled to 2.5. At the same time, under test conditions, the fermented fluid showed enzyme tyrosinase inhibitory activity of up to 93.73%.