258 A MANUAL OF THE ASPERGILLI 



kojic acid. Gould reported this in 1938, and it was subsequently confirmed 

 by A. J. Moyer (unpublished notes) for a strain isolated from Panama 

 soil at the Northern Regional Research Laboratory in 1941. 



Kita's culture was isolated from a soybean sauce termed "Tamari", 

 hence the species name. Tamari is made by a shorter fermentation process 

 than soy sauce or shoyu, and differs from it in flavor. Ivita believed that 

 where it was made empirically, it owed its individuality to the particular 

 aspergillus which he isolated and described. 



