International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 5, Issue:12, December, 2016

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2016.5(12): 256-264

Use of Coconut Coir Fibers as an Inert Solid Support for Kojic Acid Production under Solid State Fermentation
Ranjit Kumar* and S. Jayalakshmi
Center of Advanced study in Marine Biology, Faculty of Marine Sciences, Annamalai University, Parangipettai-608502, Tamilnadu, India
*Corresponding author

In the present study, coconut coir was evaluated as an inert support for the production of kojic acid under solid state fermentation using two different production medium as moistening agents for the maximum production of kojic acid. Different parameters such as fermentation time (14 days), Particle size (0.5mm), moisture content (80%), pH (5.0), temperature (30°C) and inoculum size (3 ml/10g carrier) were evaluated as optimized conditions. The combination of rich carbohydrates and rich nitrogen substrates produced higher production (M1, 106 g/kg and M2, 101 g/kg) as compared to un-optimized conditions (80 g/kg and 76 g/kg, respectively). In addition, the yield (M1, 0.106 g/g substrate and M2, 0.101 g/g substrate) and productivity (M1, 0.315 g/kg.h and M2, 0.300 g/kg.h) obtained from the optimization was higher than that obtained from the un-optimized conditions yield (M1, 0.08 g k/g substrate; M2, 0.077 g/kg) and productivity (M1, 0.238 g/kg.h and M2, 0.229 g/kg.h).

Keywords: Screening, Aspergillus oryzae RMS2, kojic acid crystals, coconut coir, carbon and nitrogen sources, solid state fermentation fermentation.

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How to cite this article:

Ranjit Kumar, C., and Jayalakshmi, S. 2016. Use of Coconut Coir Fibers as an Inert Solid Support for Kojic Acid Production under Solid State Fermentation.Int.J.Curr.Microbiol.App.Sci. 5(12): 256-264. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.