Production of kojic acid by Aspergillus species: Trends and applications |
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| Affiliation: | 1. Departamento de Micologia Prof. Chaves Batista, Universidade Federal de Pernambuco, Av. Prof. Moraes Rego, S/n, Centro de Biociências, Cidade Universitária, Recife, Pernambuco, CEP: 50670-901, Brazil;2. Laboratório de Micologia, Instituto de Patologia Tropical e Saúde Pública, Universidade Federal de Goiás, Rua 235, S/n, Setor Universitário, Goiânia, Goiás, CEP: 7460505, Brazil;1. Jiangsu Key Laboratory for Microbes and Functional Genomics, College of Life Sciences, Nanjing Normal University, Nanjing, 210023, China;2. Jiangsu Key Laboratory for Microbes and Functional Genomics, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, China;1. Department of Biology, Faculty of Science, Hong Kong Baptist University, Hong Kong SAR, China;2. Department of Microbiology, Faculty of Biological Sciences, University of Nigeria, Nsukka, Nigeria;3. Department of Biological Sciences (Microbiology), Coal City University, Enugu State, Nigeria;4. Department of Microbiology, Faculty of Natural & Applied Sciences, Godfrey Okoye University, Enugu State, Nigeria;1. Group of Cell Motility and Muscle Contraction, State Key Laboratory of Integrated Management of Insect Pests and Rodents, Institute of Zoology, Chinese Academy of Sciences, Beijing 100101, China;2. University of Chinese Academy of Sciences, Beijing 100049, China |
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| Abstract: | Kojic acid (KA), produced mainly by Aspergillus species, is a product of fungal secondary metabolism and has great potential in biotechnological applications. The use of KA has steadily increased, chiefly in the pharmaceutical industry, where KA is used for skin lightning. The market for KA has grown considerably in recent years and is expected to reach $39 million by 2026. In this review, we summarise the relevant information regarding the application of KA, describe the optimal cultivation conditions for Aspergillus species used in the production of KA, and assess the prospects for the KA market. Based on our findings, we established that the highest yields of KA can be achieved using submerged fermentation with glucose and yeast extract as the primary sources of carbon and nitrogen, respectively. Furthermore, according to literature, the main species/strains reported as the best producers of KA are Aspergillus flavus (44-L), Aspergillus oryzae (AR-47 and NRRL 484), and Aspergillus terreus (C5-10 mutant of the strain PTCC 5283). Given the commercial importance of KA and the growing demand for this natural product, further studies are needed to identify novel strains of Aspergillus as potential high producers of this acid. Similarly, it will be desirable to identify novel sources of substrate for the low-cost production of KA, thereby promoting its production for use in pharmaceutical, healthcare, and other potential industrial applications. In addition, given the current limited knowledge regarding the biosynthetic pathway of KA, further studies are required to elucidate that biosynthetic pathway. |
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| Keywords: | 5-Hydroxy-2-hydroxymethyl-4-pyranone Biotechnology Secondary metabolite Synthesis |
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