Aspergillus candidus ATCC 44054 grown without agitation produced more kojic acid in the modified Czapek-Dox liquid medium than cultures shaken at 100 rpm. Of the three culture media tested, yeast extract-sucrose medium permitted more kojic acid production by the fungus than modified Czapek-Dox liquid medium or Tadera medium. Maximal kojic acid (57–59 mg/ml) was produced in the yeast extract-sucrose medium on days 9–12. No aflatoxin by the fungus was detected.

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