HEREDITARY VARIATION AND GENETIC RECOMBINATION IN KOJI-MOLDS(ASPERGILLUS ORYZAE AND ASP.SOJAE) I.NATURAL VARIATION

摘要

Koji-molds {Aspergillus oryzae and Asp.sojae)are widely used for sake,soybean paste,soy sauce and other fermentation products,and they have an extensive distribution in Japan.They have long been known to be very liable to variation during preservation as stock cultures,and to give rise spontaneously to sectors or overgrowths,in pure cultured colonies.Although considerable attention has been paid to such variation in the course of making "Tane Koji " which is used as a starter for Koji-making in the fermentation industries,no systematic experiments have yet been made to determine the cause of this variation.