A total of 278 different isolates of filamentous fungi were screened using synthetic medium for respective ability to produce kojic
acid. Nineteen, six, and five isolates proved to be low, moderate, and high kojic acid producers, respectively. Levels of kojic acid
produced were generally increased when shaking cultivation was used rather than those obtained using static cultivation. A trial for
the utilization of 15 agro-industrial wastes or by-products for kojic acid production by the five selected higher kojic acid producer
isolates wasmade. The best by-product medium recorded wasmolasses for kojic acid. A. flavus numbers 7 and 24 were able to grow
and produce kojic acid on only 12 out of 15 wastes or by-products media. The best medium used for kojic acid production by A.
flavus number 7was rice fragments followed bymolasses,while the best medium used for kojic acid production by A. flavus number
24 was the molasses followed by orange, pea, and rice fragments. An attempt for production of kojic acid using a 1.5 L laboratory
fermentor has been made. Aspergillus flavus number 7 was used and grown on molasses medium; maximumlevel (53.5 g/L) of kojic
acid was obtained after eight days of incubation.