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.