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|Section2= |Section3= }} Kojic acid is a chelation agent produced by several species of fungi, especially ''Aspergillus oryzae'', which has the Japanese common name ''koji''. Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine.〔 It is a mild inhibitor of the formation of pigment in plant and animal tissues, and is used in food and cosmetics to preserve or change colors of substances.〔(Kojic acid and enzymatic browning )〕 It forms a bright red complex with ferric ions. ==Biosynthesis== 13C-Labeling studies have revealed at least two pathways to kojic acid. In the usual route, dehydratase enzymes convert glucose to kojic acid. Pentoses are also viable precursors in which case dihydroxyacetone is invoked as an intermediate.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kojic acid」の詳細全文を読む スポンサード リンク
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