Abstract
A New method was devised for the estimation of the mycelial weight in rice-koji. In this method, the content of glucosamine in koji was used for the calculation of mycelial weight. The content of glucosamine in the mycelia of Aspergillus oryzae, koji, and rice was determined by a colorimetry after hydrolysis of these materials with sulfuric acid and purification of glucosamine fraction with a Dowex 50W column. And the values of glucosamine were 114.5mg/g in mycelia, 3.03 in the koji for amazake, * 1.34 in the koji for sake, and 0.0 in rice. The mycelial contents calculated from these data were 2.60 dry weight in amazake-koji and 1.2% in sake-koji.
