コウジ菌によるコウジ酸生産

概要

論文の詳細を見る
A certain kind of Aspergillus oryzae can generate kojic acid. Although it continues generating kojic acid by the culture medium till the 2nd week, it decreases after that. When glucose is lost in a culture medium, kojic acid which produced at once will be taken and be consumed by Aspergillus oryzae. So, it is thought that kojic acid is not contained in the soy sauce or the bean paste which are traditional Japanese food.
秋田工業高等専門学校の論文
2004-02-28