黒麹菌の耐久性に就て

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概要

• 論文の詳細を見る

• It is widely recognized that “Tane-Koji”, or a starter for black Koji making, consisting chiefly, of conidia of black Aspergilli, keeps not so well as those of yellow green Aspergilli or Asp. oryzae and Asp. sojae. The present research has been carried out to find out resistant strains for preservation of “Tane-Koji” among Kuro Koji (black Asp.) moulds. About 14 years ago (from April .to July, 1935) one of the authors (K. SAKAGUCHI) collected 402 samples of Kuro-Koji or mouldy material for Awamori (a distilled wine from rice) and Imo-Shochtû (a distilled wine from sweet potato) making, of soils of the factories and of the fermenting mash, from the southern districts of Japan, such as Kagoshima and Miyazaki prefectures and Lûchû and Hachijo islands, and isolated from them about three hundred different strains of black Aspergilli and classified themt(1). From those samples which have been preserved in tin cans for these 14 years, the authors isolated the black Aspergiilli and other moulds in May, 1949. (1) The isolated species, which have survived for so long a time, were A. Usamii (2 strains), A. Saitoi (28), A. Saitoi var. Kagoshimaensis (180) and A. awamori (40). While A. Inuii., A. aureus, and A. Nakazawai have not been found. (2) The amylolytic powers and the rates of acid productivity of the newly isolated strains were compared with those which had practically been used in the above fermentation industries. And several strains belonging to A. Usamii and A. Saitoi var. Kagoshimaensis were found to be effective for the purpose.

• 社団法人 日本農芸化学会の論文

著者

• 坂口 謹一郎

  東京大學農學部農藝化學教室

• 飯塚 廣

  東京大學農藝化學教室

• 山口 辰良

  東京大學農藝化學教室

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