220 A MANUAL OF THE ASPERGILLI 



long; vesicles comonly 20 to 30m in diameter, occasionally much larger. 

 Primary and secondary sterigmata are both 7 to 10m by 2 to 4m; conidia 

 are globose, spinulose, up to 4 or 4.5m- 



Colonies have a penetrating actinomyces-like odor (also like Penicillium 

 biforme noted in Thorn, The Penicillia, p. 320. 1929), unlike any other 

 species of Aspergillus. Numerous experiments over several years failed 

 to justify the belief that the culture was contaminated with some actino- 

 mycete. The species is known only from Nakazawa's isolates which have 

 maintained the odor and orange color for many years. 



In the Awamori fermentation, A. foetidus (A. aureus Nakazawa) was 

 j8, the unfavorable organism which gave a yellow color to the "Koji" used. 

 Nakazawa, Simo, and Watanabe (Jour. Agr. Chem. Soc, Japan, No. 144, 

 pp. 931-974, illustr., 1936) listed five varieties of A. aureus as follows: 

 var. minor, var. murinus, var. acidus, var. pallidus, and var. brevis. 



Aspergillus awamori Nakazawa, in Inst, of Gov't. Res. Formosa, Rept. 



Vol. 1, 1907 and Vol. 2, 1912. 



The measurements given are only slightly different from those of A. 

 foetidus ( = A. aureus). The unique odor and the yellow color in the 

 mycelium and substratum were lacking. Colonies blackish-brown (deep 

 chocolate) when heads were fully developed, conidiophores 1 to 2.5 mm. 

 by 9 to 15m; vesicles globose, 30 to 45m hi diameter; primary sterigmata 

 9 to 12m by 3.5 to 5.5m, and secondary 4.5 to 8m by 1.5 to 3.5m; conidia 

 globose or somewhat elliptical 3 to 5m in long axis, fairly spinulose. 



Nakazawa, Simo, and Watanabe (Jour. Agr. Chem. Soc. Japan, No. 144, 

 pp. 931-974, illust., 1936) studying the fermentation industries of Formosa 

 found two general types of Aspergilli in the Awamori fermentation, a and 

 (3. Type a was A . awamori for which they described the following varieties : 

 var. minimus, var. piceus, var. ferrugineus, var. fuscus, var. fumeus. This 

 "awamori" series produced the more desirable type of product; citric acid 

 was present, as well as alcohol due to the yeast used in the inoculum. 



Aspergillus niger var. fermentari us Nakazawa, Simo and Watanabe, in Jour. Agr. 

 Chem. Soc. Japan, 10(2) 1934. pp. 171-172, summarized on p. 184. Reported as a 

 variety with "conidiophores 1037 to 2438m by 13.1 to 16.0m; vesicles 22.6 to 73.6m; pri- 

 mary sterigmata 12.7 to 16.1m by 3.3 to 7.2m, secondary 6.8 to 9.8m by 3.3 to 4.6m; and 

 conidia globose 2.3 to 4.6m in diameter." This form obviously belongs close to A. 

 awamori. 



Aspergillus miyakoensis Nakazawa, Simo, and Watanabe, in Agr. Chem. 

 Soc. Japan, Jour. 12(9): 963-4, fig. on 973. 1936. 



The colonies figured by the authors show a cottony mycelium with 

 long-stalked heads in a broad zone near the margin. The measurements 



