Abstract: The nutrients for kojic acid biosynthesis from Aspergillus and effects of them on producing kojic acid capacity, fermentation method and strain induced-mutation,mechanism of kojic acid biosynthesis, identification and determination of kojic acid are reviewed. Some views on the advance trend of kojic acid fermentation method are presented.

Key words: Kojic acid, Aspergillus, Fermentation, Assay

摘要： 本文概述曲霉发酵合成曲酸所需的各种营养因素及其对产酸力的影响,发酵工艺与菌种诱变,合成机理,曲酸的鉴定和检测方法,并对发酵工艺的发展趋势提出一些看法。

关键词: 曲酸, 曲霉, 发酵, 检测