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

<table class="table-group" id="tab4"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td align="left">Organisms</td><td align="center">Code number</td><td align="center">Static cultivation</td><td align="center">Shaking cultivation</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td align="left"><i>Aspergillus flavus </i></td><td align="center">24</td><td align="center">16.3</td><td align="center">18.3</td></tr><tr><td align="left"><i>A. flavus </i></td><td align="center">23</td><td align="center">18.5</td><td align="center">28.5</td></tr><tr><td align="left"><i>A. flavus </i></td><td align="center">7</td><td align="center">21.4</td><td align="center">34.4</td></tr><tr><td align="left"><i>A. flavus  </i>
								var.  <i>columnaris </i></td><td align="center">36</td><td align="center">21.4</td><td align="center">22.8</td></tr><tr><td align="left"><i>A. flavus </i>var.<i> columnaris </i></td><td align="center">41</td><td align="center">15.3</td><td align="center">26.3</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Comparison between surface (static) and submerged (shaking) cultivation for kojic acid production (g/L) using the synthetic medium by the five highly producer organisms.

Biotechnology Research International

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

Table 4