Kojic acid
Japanese: コウジ酸
An organic compound produced by koji mold. It inhibits melanin production and is used as a skin-brightening ingredient in cosmetics.
Kojic acid is an organic compound produced by Aspergillus oryzae during fermentation. Discovered by Japanese researchers from koji in 1907, its name derives from 'koji.'
Kojic acid's best-known function is inhibiting tyrosinase, an enzyme necessary for melanin synthesis. By suppressing this enzyme, it achieves skin-brightening effects and is widely used in cosmetics.
Miso also contains kojic acid, though oral consumption has not been proven to brighten skin. The fact that a fermentation byproduct supports the cosmetics industry speaks to the multifaceted power of koji mold. The world of fermentation extends beyond food into beauty and materials science.