Aspergillus属菌の分類学的研究 (第8報) (1) : 形態と酵素組成との関係について (I)

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The authors studied the relationship between the morphological characters and the amylolytic properties in the Asp. flavus-oryzae group and related species.In the extract of wheat bran koji, the amylase of these species consists mainly of dextrogenic amylase and some maltase with transglucosidic activity. The saccharogenic amylase does not exist so much.In the Asp. flavus-oryzae group and related species, the Asp. oryzae series produces most abundant amylase, which is followed by the Asp. tamarii group and Asp. parasiticus-sojae group in a descending order. Asp. flavus considered as the origin of Asp. oryzae does not produce so much amylase and is similar to the parasiticus group. The authors could find nothig particular about the morphological characters correlated with the amylolytic properties.
社団法人日本生物工学会の論文
1956-08-15