Kvasny Prum. 1988; 34(5): 140-142 | DOI: 10.18832/kp1988021

Fermentation production of kojic acid.Peer-reviewed article

P. MICHALÍK, R. HORENITZKÝ

After optimalization of fermentation medium - using Aspergilus tamarii as producing strain - raised the production of kojic acid from 22 g.l^-1 to 35 g.l^{-1 in} submerged culture during 7 days.
(In Slovak, English summary only)

Keywords: kojic acid, optimalization, Aspergillus tamarii

Published: May 1, 1988