Productivity of Citric Acid of <I>Aspergillus oryzae</I>, Producing Excessive Acids, Isolated from Ina-Koji

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  • TANIGUCHI-YAMADA Akiko
    Department of Brewing and Fermentation, Faculty of Junior college of Tokyo University of Agriculture
  • SUZUKI Masaharu
    Department of Fermentation, Faculty of Applied Bioscience, Tokyo University of Agriculture
  • KOIZUMI Takeo
    Department of Fermentation, Faculty of Applied Bioscience, Tokyo University of Agriculture

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Other Title
  • 稲麹粒から分離した多酸性麹菌<I>Aspergillus oryzae</I>のクエン酸生産能
  • ギジュツ ホウコク イナコウジリュウ カラ ブンリ シタ タサンセイ コウジキン Aspergillus oryzae ノ クエンサン セイサンノウ

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Description

Aspergillus oryzae N-1 and N-4 were isolated from ina-koji. Those isolates produced citric acid 4 times much as Aspergillus oryzae RIB-176, using sake making, in rice koji. Using the rice koji of 40% moisture, A. oryzae N-1 produced a great deal of citric acid in polished rice of 73.8% at 32°C and A. oryzae N-4 in polished rice of 53.6% at 37°C.

Journal

  • Food Preservation Science

    Food Preservation Science 27 (6), 339-342, 2001

    Japan Association of Food Preservation Scientists

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