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

Table 5

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

Fungal isolates tested	Code number	Synthetic medium	Kind of vegetable wastes			Kind of pickles wastes
			Pea	Kidney bean	Mixed vegetable	Carrot	Turnip
Control*	—	—	—	—	—	—	—
Aspergillus flavus	24	18.3	5.5	0.4	0.8	0.0	1.5
A. flavus	23	28.5	2.1	0.1	0.3	0.6	0.5
A. flavus	7	34.4	2.5	0.8	0.2	0.0	0.6
A. flavus var. columnaris	36	22.8	1.1	2.0	0.2	0.0	0.9
A. flavus var. columnaris	41	26.3	0.9	0.1	1.0	0.0	1.6

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