el-Sharkawy S H
University of Mansoura, College of Pharmacy, Department of Pharmacognosy, Egypt.
Boll Chim Farm. 1995 Jun;134(6):316-9.
Sixteen microorganisms of Aspergillus strains were screened for production of kojic acid using cocoa juice as carbon source. Only Aspergillus flavus ATCC 9179 was found to produce the acid in low yield (22 mg/ml). Calcium alginate immobilization of the cells was used under optimum conditions to maximize the yield of kojic acid (60 mg/ml). Cultures were incubated in the medium with 50% of cocoa juice added in pulses of 8 ml each every 96 hours, and 4% methanol, pH 3.5, 150 rpm, 26 degrees C for three weeks. The incubations were monitored by thin layer and high pressure liquid chromatography. Kojic acid was extracted from the culture broth by organic solvent, concentrated and crystallized. The chemical identity of kojic acid was determined by HPLC, MS, 1H- and 13C-NMR spectroscopy.
以可可汁作为碳源，筛选了16株曲霉属微生物用于生产曲酸。结果发现，只有黄曲霉ATCC 9179能产生曲酸，但产量较低（22毫克/毫升）。在最佳条件下，采用海藻酸钙固定化细胞，以使曲酸产量最大化（60毫克/毫升）。培养物在添加了50%可可汁的培养基中培养，每96小时脉冲添加8毫升，同时添加4%甲醇，pH值为3.5，转速150转/分钟，26摄氏度，培养三周。通过薄层色谱法和高压液相色谱法监测培养过程。曲酸通过有机溶剂从培养液中提取出来，进行浓缩和结晶。通过高效液相色谱法、质谱法、1H-核磁共振光谱法和13C-核磁共振光谱法确定曲酸的化学特性。
