Improved production of kojic acid by mutagenesis of HAk1 and HAk2 and their potential antioxidant activity.

Two wild-type (WT) strains, HAk1 and HAk2, were selected for kojic acid (KA) biosynthesis. Malt extract sucrose culture medium (MES) was the best culture medium for maximum production of KA. The maximum production of KA has been estimated at pH 4 after 7 days of incubation at 30 °C.