Resumen en inglés

Kojic acid (KA) is a fungal secondary metabolite with recognized applications in cosmetics, pharmaceuticals, and food due to its antioxidant, antimicrobial, and depigmenting properties. However, industrial production remains limited by low fermentation yields and high costs. To assess the research landscape, a bibliometric analysis was performed using the Scopus database (1993– 2025), focusing on original research articles with the keywords “kojic acid” and “production.” Findings reveal a sustained rise in publications since 2010, with marked growth after 2017, led by Asian countries such as South Korea, China, and Japan. Network and cluster analyses identify two main axes of research: process optimization through microbial fermentation and genetic engineering, and biomedical applications related to tyrosinase inhibition. This study consolidates fragmented knowledge, highlights key contributors and trends, and points to future directions such as hybrid bioprocesses and synthetic biology, which are critical to achieving competitive industrial-scale production and expanding KA’s market potential.