Studies on Koh ji (II)

Selection of Aspergilli concerning to Japanese brewing industry (1) “Soy” brewing Aspergilli

Abstract

Many studies and researches have been carried out about the Aspergilli. But in many cases it Is yet difficult to know their availability for various kinds of Japanese brewing industries only through former morphological or physiological researches. Therefore, the practical brewings of several kinds of goods and the submerged culture were tried with many kinds of Aspergilli isolated freely from the materials of brewing factories and laboratories in Japan, and then the most available Aspergilli were selected as follows.
14 strains; for Soy brewing
14 strains; for Miso brewing
9 strains; for Amasake brewing
6 strains; for Sake brewing
5 strains; for Submerged culture for Amylase production
5 strains for Submerged culture Protease production
In this report, we described how to select the Aspergilli for “Soy” brewing and their classfica tion by the availability for the soy brewing.