Comparative researches on the physiological characters of the Aspergilli for brewing.

Several kids of products. Studies on Koji (VII)

Abstract

The production of several substances by various kinds of Aspergilli for brewing such as organic acids (total acid, citric acid, gluconic acid, ether-soluble acid), alcohol, pigments, and ester and the color ofkoji-extract were compared. The relation between their productive power and various kinds of growth characters mentioned in the Reports V & VI was discussed.
It was found that the test for kojic acid production was not necessary, because it closely correlated with the growth characters of molds ; thus the observation of their growth was sufficient to predict the production of kojic acid.