What is "kojic acid"

n. (context organic chemistry English) A chelation agent produced by several species of fungus, especially (taxlink Aspergillus oryzae species noshow=1), and used in the manufacture of saké and in food preservation.

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. It forms a bright red complex with ferric ions.