Comparative studies on ascorbic acid production by single and mixed cultures of Aspergillus flavus and A. tamarii

Banjo, Temitope Temitayo and Akinduti, P. A. and Lateef, E.O. (2023) Comparative studies on ascorbic acid production by single and mixed cultures of Aspergillus flavus and A. tamarii. COVENANT JOURNAL OF HEALTH AND LIFE SCIENCE, 1 (1).

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Abstract

Ascorbic acid is an antioxidant which promotes increased resistance to infection and acts as preservatives in foods. The complexity and expensive nature of its production led to the search for a relatively simple and cheap method of ascorbic acid production. Hence, this study investigated the potentials of mixed cultures of Aspergillus flavus and A. tamarii for increased ascorbic acid production. Optimization of the fermentation process was carried out at pH (4 – 8), temperature (30 - 45 °C) and agitation speed (60 - 160 rpm) for 96 h. Titration and High Performance Liquid Chromatography techniques were used to determine the quantity of ascorbic acid produced. The highest quantities of ascorbic acid were produced at pH (5.0), temperature (40 °C) and agitation speed of 100 rpm at 96 h of fermentation. The highest quantity of ascorbic acid (9.648 g/L) was produced by the mixed culture compared to acid yield of 6.248 and 7.246 g/L by A. flavus and A. tamarii respectively. The ability of the mixed cultures of A. flavus and A. tamarii in hyper-production of ascorbic acid is therefore established in this study.

Item Type:	Article
Uncontrolled Keywords:	Aspergillus flavus, Aspergillus tamarii, Ascorbic acid, HPLC, Titration
Subjects:	Q Science > QH Natural history Q Science > QH Natural history > QH301 Biology Q Science > QR Microbiology
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	ORIGHOEYEGHA
Date Deposited:	18 Jul 2024 16:26
Last Modified:	18 Jul 2024 16:26
URI:	http://eprints.covenantuniversity.edu.ng/id/eprint/18255

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