絲状菌類のヂアスターゼ組成に關する研究(第6報) : 綜合糖化曲線による黒麹菌類の分類の可能性に就て

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Black aspergilli can be classified by the characteristics of general saccharifying curves or by the strength of α-amylase into four types : 1. Awamori type : Curve I, or α-amylase 〓2. Niger type : Curve II, or α-amylase 〓3. Carbonarius type : Curve III, or α-amylase +4. Japonicus type : Curve IV, or amylase 0[figure]Incidentally this coincides with the morphological classification proposed by Nehira in 1944〜5.It will be appropriate to classify Asp. kawachii and its "negro parent" into Awamori type.; that is to say, this "negro parent" is nothing but a strain of Asp. awamori or Asp. luchuensis.Our "Asp. awamori sp." and Tokuoka's "Black koji mold" are different from true Asp. awamori, but their saccharifying curves bear close resemblances to that of Carbonarius type, Ospecially to Asp. cinnamomeus.Asp. awamori and Asp. niger resemble each other in external appearance, but they can be differenciated by the velocity of iodine color extinction when acted on starch.Two albino mutants : Asp. kawachii and Asp. cinnammomeus are distingnischable by their enzymic constructions.
公益社団法人日本生物工学会の論文
1950-03-15