Optimization and production of ascorbic acid by fusant cell of Aspergillus flavus and Aspergillus tamarii

Ascorbic acid is an essential vitamin for the optimal growth of most animals including humans. The complexity and expensive nature of ascorbic acid production necessitates the development of a relatively simple and cost-effective method for its production. Hence, this study explored the potential of a somatic hybrid (fusant cell) of Aspergillus flavus and Aspergillus tamarii for enhanced production of ascorbic acid. Optimization studies of the ascorbic acid fermentation processes were performed at pH range of 4-8, temperature range of 30-45 degrees C and agitation speed range 60-160 rpm for 96 h of fermentation. Quantification of the ascorbic acid produced was done titrimetrically. There was significant difference (P < 0.05) in the ascorbic acid production of the fusant cell and the parental cells. The ascorbic acid produced by the somatic hybrid was 8.85 g/L compared to its parental strains (3.92 g/L and 4.57 g/L). However, pH, temperature and agitation speed had no significant effects (P > 0.05) on ascorbic acid production. The study revealed that maximal ascorbic acid production of 9.95 g/L was obtained at pH 5.0, temperature 40 degrees C and agitation speed of 100 rpm at 96 h of fermentation. This study shows the potential of fusant cell for enhanced ascorbic acid production. (C) 2018 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University.