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

Table 7

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

Fungal isolates tested	Code number	Synthetic medium	Kind of agriculture by-products			Kind of industrial by-products
			Wheat bran	Rice fragment	Rice husk	Corn steep liquor	Molasses	Whey
Control*	—	—	—	—	—	—	—	—
Aspergillus flavus	24	18.3	3.0	5.3	2.8	0.0	9.3	0.0
A. flavus	23	28.5	1.0	0.9	0.1	1.3	5.1	0.1
A. flavus	7	34.4	0.7	12.1	0.1	0.0	6.2	0.0
A. flavus var. columnaris	36	22.8	2.0	21.2	0.1	3.1	4.0	0.0
A. flavus var. columnaris	41	26.3	1.6	18.2	1.6	0.4	3.7	0.0

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