A brief history of classification of the Black Aspergilli including the Kuro-koji Molds
Taxonomic Studies on Japanese Industrial Strain of the Aspergillus (Part 24)
1976 Volume 71 Issue 12 Pages 952-956
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1976 Volume 71 Issue 12 Pages 952-956
The author has hitherto reported the classification of koji mold from Part 1 to 23 mainly including. the Ki-koji molds (Yellow-green koji molds) for brewing of sake, miso, and shoyu, and now is going to report that of the Kuro-koji molds (Black koji molds) for brewing of such Japanese distilled liquors as shochu and awamori. This study succeeds to the Report of the Research Institute of Brewing No.144 (1972) in Japanese and the Journal of General and Applied Microbiology Vol.17 (1971) in English.
At the start of study, a short history of the classification of Black Aspergilli including the Kurokoji molds and their mutants was presented as seen in Tables 81 to 86. The so-called Black Aspergilli in the author's report contain not only the Black-spored Aspergilli and Kuro-koji molds but also their mutant even though it does not show the black color of conidial heads.
