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.
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