Kojic Acid Production from Agro-Industrial By-Products Using Fungi

Abstract

A total of 278 different isolates of filamentous fungi were screened using synthetic medium for respective ability to produce kojic acid. Nineteen, six, and five isolates proved to be low, moderate, and high kojic acid producers, respectively. Levels of kojic acid produced were generally increased when shaking cultivation was used rather than those obtained using static cultivation. A trial for the utilization of 15 agro-industrial wastes or by-products for kojic acid production by the five selected higher kojic acid producer isolates was made. The best by-product medium recorded was molasses for kojic acid. A. flavus numbers 7 and 24 were able to grow and produce kojic acid on only 12 out of 15 wastes or by-products media. The best medium used for kojic acid production by A. flavus number 7 was rice fragments followed by molasses, while the best medium used for kojic acid production by A. flavus number 24 was the molasses followed by orange, pea, and rice fragments. An attempt for production of kojic acid using a 1.5 L laboratory fermentor has been made. Aspergillus flavus number 7 was used and grown on molasses medium; maximum level (53.5 g/L) of kojic acid was obtained after eight days of incubation.

An In vitro Approach for Evaluating Antimicrobial Activity and Production of Kojic Acid by Aspergillus flavus Isolated from Karwar Region

“…Previous studies described that several species and strains of Aspergillus genus such as A. flavus, A. oryzae and A. parasiticus [57][58][59][60][61][62][63][64][65][66] are potent producers of kojic acid. Some earlier results showed that A. flavus strain 44-1 acquire 32.50 g/l of kojic acid by employing rotary shaker 66 .…”

Incorporation of Kojic Acid-Azo Dyes on TiO2 Thin Films for Dye Sensitized Solar Cells Applications

“…Aspergillus Flavus was used for a higher yield of [32]. Yeast acted as a nitrogen source to enhance kojic acid production through metabolic activation.…”

Kojic acid production from rice by Amylomyces rouxii TISTR 3182 and Aspergillus oryzae TISTR 3259 and its cosmeceutical potential

“…Various carbon sources (glucose, xylose, sucrose, starch, maltose, lactose or fructose) have been used as substrates for kojic acid production [3][4][5][6] .…”