A method has been developed for production and purification of Kojic acid by fermentation of the marine fungus Aspergillus spp. and Penicillium spp. This organic acid continues to attract attention because of its economic potential in the field of medicine, food, cosmetic and agriculture. In the food industry, kojic acid is used as an inhibitor of polyphenol oxidase, an enzyme responsible for the blackening of agricultural products. In medicine, kojic acid is used mainly because it can eliminate free radicals and thus act as antioxidants. The use of kojic acid in cosmetics in the form of gels and soaps is to achieve skin lightening effect by inhibiting the enzyme tyrosinase thereby reducing the production of melanin formation. It also blocks the formation of pigmentation and evens out skin tone. At present it is introduced into various kinds of cosmetics like curing freckles, fighting age spots on the skin, acne, stretch marks due to obesity and pregnancy.
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