Research Article
Kojic Acid Production from Agro-Industrial By-Products Using Fungi
Table 2
Production of kojic acid by different isolates belonging to various species of Penicillium.
| | Organisms | Code number | Total isolates tested | −ve isolates | +ve isolates | | Low* | Moderate** | High*** |
| | Subgenus: aspergilloides | | | | | | | | P. Capsulatum Raper and Fennell |
159-163 | 5 | 5 | — | — | — | | P. lividum Westling | 218–220 | 3 | 3 | — | — | — | | P. spinulosum Thom | 230, 231 | 2 | 1 | 1 | — | — | | Subgenus: biverticillium | | | | | | | | P. funiculosum Thom | 213 | 1 | 1 | — | — | — | | P. purpurogenum Stoll | 227, 228 | 2 | 2 | — | — | — | | P. rugulosum Thom | 229 | 1 | 1 | — | — | — | | Subgenus: furactum | | | | | | | | P. citrinum Thom | 187–201 | 15 | 15 | — | — | — | | P. corylophilum Dierckx | 202, 203 | 2 | 2 | — | — | — | | P. herquei Bain. and Sart. | 215 | 1 | 1 | — | — | — | | P. janthinellum Biourge | 216, 217 | 2 | 1 | 1 | — | — | | Subgenus: penicillium | | | | | | | | P. albidum Sopp | 152 | 1 | 1 | — | — | — | | P. atramentosum Thom | 153 | 1 | 1 | — | — | — | | P. aurantiogriseum Dierckx | 154 | 1 | — | 1 | — | — | | P. camemberti Thom | 156, 157 | 2 | 2 | — | — | — | | P. chrysogenum Thom | 164–185 | 22 | 22 | — | — | — | | P. cyaneofulvum Biourge | 205 | 1 | 1 | — | — | — | | P. cyclopium Westling | 206 | 1 | 1 | — | — | — | | P. digitatum (Pers. ex Fr.) Saccardo | 207 | 1 | 1 | — | — | — | | P. expansum Link ex Gray | 210 | 1 | 1 | — | — | — | | P. frequentans Westling | 211, 212 | 2 | 1 | 1 | — | — | | P. godlewski Zaleski | 214 | 1 | — | 1 | — | — | | P. nigricans (Bain.) Thom | 222–226 | 5 | 5 | — | — | — | | P. somniferum Thom | 234 | 2 | 2 | — | — | — | | P. viridicatum Westling | 236 | 1 | 1 | — | — | — |
| | Total | — | 76 | 71 | 5 | — | — |
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Less than 5 g/L medium kojic acid.
**5–15 g/L medium kojic acid.
***More than 5 g/L medium kojic acid.
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