麹菌變異に關する研究 (第2報) : 赤麹菌及び其の自然變異株について

概要

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1) 3 Variants of Akakoji fungus were obtained through successive sub-cultures on Koji-extract agar. Their colonies differ from one another in color, one resembling to the original strain (M. I) is wood brown-colored, another (M. II) creambuff, and the third (M. III) raw sinna or xanthine orange.2) The strain M. II exceeds the original one in the activity of amylase and maltase, and especially it produces a larger quantity of acid.3) The acids which the variants produce in the modefied NAGERIs solution, i. e. glucose 10%, NH_4NO_3 0.2%, KH_2PO_4 0.1%, MgSO_4 0.05%, CaCl_2 0.01%, and PH 5.0,were determined by the paper partition chromatography. The results are shown in the following table. [table]The symbols 〓, 〓, +, (+), (±) denote the degree of acid production in a descending order.4) According to my investigation, the Akakoij fungus seems to be nothing but a strain of Aspergillus Kawachii KITAHARA.
公益社団法人日本生物工学会の論文
1952-03-15