Aspergillus oryzaeによるアルコール類の生成について : 麹の香気成分に関する研究(第2報)

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In the previous paper (Hakkokogaku 55 : 167-174,1977), we designed a collector for koji-aroma components, which were trapped on coconut shell activated carbon attached to the air exhaust of a koji-making machine. By this method, nine alcohols, twenty-three esters and nine carbonyl compounds were detected. These are the principal compounds in koji-aroma, and the alcohols in particular are important, being formed in large quantity and providing the precursors of the esters.Here, we report on the formation of ethyl alcohol and higher alcohols by Aspergillus oryzae. The results were as follows : 1. There were wide differences in the amount of ethyl alcohol produced by different strains of A. oryzae.2. Higher alcohols were formed from amino acids by a similar pathway to that seen in yeast. iso-Butyl alcohol is produced in high yield from valine in accordance with Ehrlich's scheme, and iso-amyl alcohol is similarly produced from leucine.3. The E/A ratio of the content of acetic acid ester of a higher alcohol (E) to that of the higher alcohol (A) in the culture broth of A. oryzae was higher than that of sake yeast.
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