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Kojic acid: applications and development of fermentation process for production


Citation

Mohamad, Rosfarizan and Mohamed, Mohd Shamzi and Suhaili, Nurashikin and Mohd Salleh, Madihah and Ariff, Arbakariya (2010) Kojic acid: applications and development of fermentation process for production. Biotechnology and Molecular Biology Reviews, 5 (2). art. no. 2C868E111306. pp. 24-37. ISSN 1538-2273

Abstract / Synopsis

Kojic acid, 5-hydroxy-2-hydroxymethyl-g-pyrone, has many potential industrial applications. In this review, the properties and diverse applications of kojic acid in industries are described. The review also discusses the advance in kojic acid fermentation, focusing on the process development in microorganisms and strain selection, medium and culture optimization, as well as fermentation modes for commercially viable industrial scale production. The performances of various fermentation techniques that have been applied for the production of kojic acid are compared, while the advantages and disadvantages of each technique are discussed in this paper.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Publisher: Academic Journals
Keywords: Kojic acid; Mild antibiotic; Anti-browning agent; Tyrosinase inhibitor; Surmerged fermentation; Resuspended cell system; Surface culture
Depositing User: Nida Hidayati Ghazali
Date Deposited: 16 Aug 2012 09:52
Last Modified: 18 Aug 2017 17:03
URI: http://psasir.upm.edu.my/id/eprint/15400
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