Abstract
The objective of the present study was to optimise the cultural conditions on the production of Kojic acid by Aspergillus species, namely, Aspergillus flavus, A. niger, A. parasiticus and A. ochraceous. Four different fungal strains of Aspergillus were subjected to different culture media, pH, temperature, carbon sources, nitrogen sources and salt concentration. The study concluded that out of four fungal strain A. parasiticus in yeast extract sucrose media along with wheat extract produced maximum kojic acid in static condition. Maximum kojic acid was produced on 11th day at pH 3.0, temperature 18°C where xylose (0.25 g/25 ml of media) was found to be best carbon source, lysine (0.005 g/25 ml of media) was found to be best nitrogen source and MgSO4 (0.005 g/25 ml of media) was found to be best salt source.
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