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Question: Kojic Acid Production By Aspergillus Glaucus Was Produced Using 6% (W/V) Sago Starch Usin... Kojic acid production by Aspergillus glaucus was produced using 6% (w/v) sago starch using batch culture direct fermentation method. The fermentation process was conducted in 2 L bioreactor with 1.5 L working volume. 10% (v/v) of spore suspension containing 12 × 10¹2 spore/ml. was used as an inoculum. Table 1: Profile of Kojic acid Fermentation Time (D) 0 1 2 9 10 P(mg/mL) 0 0 0 0.1 0.3 0.5 7.0 12.0 22.5 22.0 21.8 21.0 X (g/L) 0.02 0.04 0.1 7.8 10.5 15.3 16.4 16,0 15.0 15.2 15.3 15.0 S (%) 6.0 5.5 4.3 4.0 3.7 3.0 2.4 2.0 1.5 0.5 0.2 0.02 a) Determine specific growth rate (u) and doubling time (ta), yields Yx/s, Yp/s and Yp/x (7 marks) b) Based on the information of yields, evaluate the efficiency of your fermentation process? (1 mark) c) Calculate the overall and maximum productivities of kojic acid produced by A. glaucus (2 marks)