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

Table 6

Production of kojic acid (g/L) by the selected five highly producer organisms grown on fruit wastes as well as synthetic media for 10 days as shaking cultivation.

Fungal isolates tested	Code number	Synthetic medium	Kind of fruit wastes
			Apple	Apricot	Orange	Peach
Control*	—	—	—	—	—	—
Aspergillus flavus	24	18.3	2.6	3.1	5.9	2.7
A. flavus	23	28.5	4.2	1.5	4.1	0.5
A. flavus	7	34.4	2.2	1.2	2.0	1.0
A. flavus var. columnaris	36	22.8	0.9	0.4	1.3	0.6
A. flavus var. columnaris	41	26.3	2.1	0.6	0.8	0.7

∗Control: wastes or by-products without fungal inoculum.