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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 fungal metabolite commonly produced by many species of Aspergillus, Acetobacter and Penicillium, and has been shown to act as a competitive and reversible inhibitor of animal and plant polyphenol oxidases, that catalyzes the conversion of tyrosine to melanin. Kojic acid inhibits melanosis by interfering with the uptake of oxygen required for enzymatic browning. the production of melanin does not occur in fixed amounts.
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