The saturated thermodynamic solubilities of micoflavin in four mixtures of dimethyl sulfoxide (DMSO, 1) + water (2), isopropanol (1) + water (2), propylene glycol (PG, 1) + water (2), and ethanol (1) + water (2) are reported in this contribution. All experiments were carried out via the saturation shake-flask technique at temperatures from 278.15/293.15 to 318.15 K. The solubility data were maximum in neat DMSO (isopropanol, PG, or ethanol) for the four mixtures studied. The micoflavin solubility was mathematically well described through the Jouyban-Acree model, attaining root-mean-square deviation values lower than 3.68 x 10(-4) and relative average deviation values lower than 6.27%. The local mole fractions of DMSO (isopropanol, ethanol, PG and water) around micoflavin were quantitatively studied via the method of inverse Kirkwood-Buff integrals on the basis of the solubility data determined. The solvation of micoflavin was preferential by water for these mixtures in the water-rich compositions, whereas in the cosolvent-rich and intermediate compositions, the solvation of micoflavin was preferential by DMSO isopropanol, PG, or ethanol) in the DMSO (isopropanol, PG, or ethanol) + water mixtures. In addition, the cosolvency effect was reorganized by considering the Kamlet and Taft linear solvation energy relationships, and the relative importance of the solvent- solvent and solvent-solute interactions was distinguished. Results indicated that the micoflavin solubility variation was governed by the cavity term in the DMSO + water solution and the cavity and a terms in the aqueous solutions of PG, isopropanol, and ethanol.