Production of Kojic Acid from Aspergillus lutescens

Aspergillus oryzae-based cell factory for direct kojic acid production from cellulose

BACKGROUND Kojic acid (5-Hydroxy-2-(hydroxymethyl)-4-pyrone) is one of the major secondary metabolites in Aspergillus oryzae. It is widely used in food, pharmaceuticals, and cosmetics. The production cost, however, is too high for its use in many applications. Thus, an efficient and cost-effective kojic acid production process would be valuable. However, little is known about the complete set o...

Production of aflatoxins and kojic acid by species of Aspergillus and Penicillium.

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

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...

A Novel Function for Kojic Acid, a Secondary Metabolite from Aspergillus Fungi, as Antileishmanial Agent

Kojic acid (KA) is a fungal metabolite used as a topical treatment skin-whitening cosmetic agent for melasma in humans; however its potential as an anti-leishmanial agent is unknown. Chemotherapy is one of the most effective treatments for Leishmaniasis. However, the drugs available are expensive, invasive, require long-term treatment and have severe side effects. Thus, the development of new e...

Kojic acid: Applications and development of fermentation process for production

Kojic acid, 5-hydroxy-2-hydroxymethyl-γ-pyrone, has many potential industrial applications. In this review, the properties and diverse applications of kojic acid in industries are described. The review also discusses the advance in kojic acid fermentation, focusing on the process development in microorganisms and strain selection, medium and culture optimization, as well as fermentation modes f...