foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-1-71-76foodsyst-413Research ArticleСтатьиOptimization of production and evaluation of Microbial kojic Acid obtained from Sugarcane Molasses (SCM) by Aspergillus sp.Оптимизация производства и оценка микробной койевой кислоты, получаемой из патоки сахарного тростника (ПСТ) при помощи грибковой культуры Aspergillus sp.https://orcid.org/0009-0004-3487-8759МохамедД. Е.MohamedD. E.

Мохамед Д. Е. — ассистент преподавателя, кафедра науки о питании, сельскохозяйственный факультет, Каирский Университет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0102–273–63–22

Dalia E. Mohamed, Teaching Assistant, Department of Food Science, Faculty of Agriculture, Cairo University1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0102–273–63–22

Dalia.header@agr.cu.edu.eghttps://orcid.org/0009-0003-1846-5375АлианА. М.AlianA. M.

Алиан А. М. — профессор, кафедра науки о питании, сельскохозяйственный факультет, Каирский Университет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0122–362–31–40

Ahmed M. Alian, Professor, Department of Food Science, Faculty of Agriculture, Cairo University1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0122–362–31–40

dr.alian@hotmail.comhttps://orcid.org/0000-0001-5817-9187МохамедР. М.MohamedR. M.

Мохамед Р. М. — адъюнкт-профессор, кафедра науки о питании, сельскохозяйственный факультет, Каирский Университет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0115–659–47–47

Reda M. Mohamed, Associate Professor, Department of Food Science, Faculty of Agriculture, Cairo University1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0115–659–47–47

reda_karrim@agr.cu.edu.egКаирский университетЕгипетCairo UniversityEgypt202418042024717176Copyright © Mohamed D.E., Alian A.M., Mohamed R.M., 20242024Мохамед Д.Е., Алиан А.М., Мохамед Р.М.Mohamed D.E., Alian A.M., Mohamed R.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/413

Kojic acid (KA) is an organic acid that is generated by various fungi, particularly by Aspergillus species, as a secondary metabolite. The current study is aimed to determine the optimal conditions for the production of kojic acid from various fungal strains grown on agro-industrial wastes. After testing six fungal strains for their suitability for kojic acid production, Aspergillus oryzae (AUMC.64) and Aspergillus tamari (AUMC.43) were found to be the highest producers of KA. Three different agro-industrial wastes were screened as a fermentation media and sugar cane molasses showed the highest productivity for (KA). Aspergillus oryzae (AUMC.64), and Aspergillus tamari (AUMC.43) achieved the maximal production of kojic acid (25.91, 18.95 ± 0.001 g. L-1respectively) from sugarcane molasses (SCM) under optimum conditions of growth (10% solution of sugarcane molasses, pH 4.0 and fermentation period of 10 days). Also, the antimicrobial activities of KA produced by A. oryzae AUMC64 and A. tamari AUMC43 against the selected test strains of microorganisms Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhimurium were recorded. The maximum growth inhibition zone (20–13.2 mm) was observed on the cultures of Escherichia coli. Meanwhile the antioxidant activities of KA produced by A. oryzae AUMC64 and A. tamari AUMC43 was 79.1 and 62.42%, respectively.

Койевая кислота (КК) представляет собой органическую кислоту, вырабатываемую различными грибками, в частности, видами Aspergillus, в качестве вторичного метаболита. Целью настоящего исследования является определение оптимальных условий получения койевой кислоты из различных штаммов грибков, выращенных на отходах агропромышленного комплекса. После тестирования шести штаммов грибков на предмет их пригодности для производства койевой кислоты было обнаружено, что Aspergillus oryzae (AUMC.64) и Aspergillus tamari (AUMC.43) являются самыми высокими продуцентами КК. В качестве среды для ферментации были испытаны три вида различных агропромышленных отходов, из них патока сахарного тростника показала самую высокую продуктивность по производству KК. Были получены культуры Aspergillus oryzae (AUMC.64) и Aspergillus tamari (AUMC.43), обеспечившие максимальный объем производства койевой кислоты (25,91, 18,95 ± 0,001 г/л соответственно) из патоки сахарного тростника (ПСТ) в оптимальных условиях культивирования (10% раствор патоки сахарного тростника), pH патоки 4,0, период ферментации — 10 дней). Также была зафиксирована антимикробная активность КК, продуцируемых A. oryzae AUMC64 и A. tamari AUMC43, в отношении выбранных тест-штаммов микроорганизмов Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhimurium. Максимальная зона подавления роста (20–13,2 мм) наблюдалась на культурах Escherichia coli. При этом антиоксидантная активность КК, продуцируемого грибками A. oryzae AUMC64 и A. tamari AUMC43, составила 79,1 и 62,42% соответственно.

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The authors declare that there are no conflicts of interest present.