SOP Workshop (Part 4)

A new draft of SOP was constructed as a result from this workshop and shall be available for review soon.

SOP Workshop (Part 3)

We are discussing on our own SOP regarding kojic acid production process

SOP Workshop (Part 2)

Our staff, En Mohd Rizal Kapri and En Shamzi Mohamed delivering talk regarding how to make a good SOP

Standard Operating Procedure (SOP) Workshop

This workshop was conducted on 23 June 2009 at Fermentation Technology Unit (FTU)

Downstream processing and purification (Part 2)

Purified kojic acid (white to pale yellow)

Purified kojic acid after wash

Comparing kojic acid before and after wash and separating impurities

Separating impurities from pure kojic acid

Comparing kojic acid before and after wash

Downstream processing and purification (Part 1)

Three different solvent concentration for kojic acid purification

Crude concentrated kojic acid

another crude kojic acid

Kojic acid solution before purified

Concentrating crude kojic acid solution

Visit to SIRIM for large scale fermenter

The entrance of Block 19, SIRIM berhad

700L fermenter

4 blades impellers

Fermenter's controller

Sampling and harvesting port

Kojic acid production at 2L Biorector level (part 2)

Our researcher, Mr R.Prabu is trying out the optimization of a new strain at 2L bioreactor level.

Kojic acid production at 2L Biorector level

This is the primary stage of scaling up process using bioreactor.


All parameters need to be studied carefully in order to optimize kojic acid production in bioreactor.

The optimization of kojic acid production was done by our principal researchers and currently studied in more details by our researcher Ms Nurashikin Suhaili

Kojic acid production at shake flasks level (part 2)

Shaker 5


Shaker 6

Objectives:
1. Checking the mono-isolated colony's performance
2. Kojic acid analysis
3. Confirming results of previous studies

Kojic acid production at shake flasks level

Aseptic technique and sterile condition are important factors in fermentation process. Contamination during the fermentation can decrease kojic acid production.

Shaker 1


Shaker 2


Shaker 3


Shaker 4

Stock culture preparation

The special attribute to our stock culture is that it can be preserved at room temperature. Among many protective agents tested, we have already come out with a special 'ingredient' to preserve our stock culture up to 6 months.