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.
Production of Kojic Acid by Aspergillus candidus in Three Culture Media
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C. I. WEI, T. S. HUANG, J. S. CHEN, M. R. MARSHALL, K. T. CHUNG; Production of Kojic Acid by Aspergillus candidus in Three Culture Media. J Food Prot 1 July 1991; 54 (7): 546–548. doi: https://doi.org/10.4315/0362-028X-54.7.546
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