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Kojic acid: applications and development of fermentation process for production

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). pp. 24-37. ISSN 1538-2273

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Official URL: http://www.academicjournals.org/article/article138...

Abstract

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.

Item Type:Article
Uncontrolled Keywords:Kojic acid, mild antibiotic, anti-browning agent, tyrosinase inhibitor, submerged fermentation, resuspended cell system, surface culture
Subjects:T Technology > TP Chemical technology
Divisions:Biosciences and Bioengineering (Formerly known)
ID Code:37917
Deposited By:INVALID USER
Deposited On:30 Apr 2014 15:50
Last Modified:15 Feb 2017 16:17

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