352 CHEMICAL ACTIVITY OF ASPERGILLACE^. 



the subsequent investigations of that fungus were not commenced 

 until the eighties. 



In 1876, KORSCHELT (II.), who was the first to publish a complete 

 description of the method of saccharifying rice with Asp. oryzce, 

 practised in Japan, not only mentions that a diastase, capable of con- 

 verting starch into dextrins and maltose, is secreted in the hyphse of 

 that fungus, but also tried to ascertain the optimum temperature 

 (4O-5o C.) for the action of this enzyme, which he named eurotin 

 (from Eurotium oryzce, the earlier name of the fungus), and which 

 greatly resembles malt diastase. The statements in the literature 

 e.g., by OPPENHEIMER (III.) ascribing the discovery of this 

 diastase to later workers, consequently need correction. From 

 the begining of the eighties it received attention at the hands of 

 the majority of investigators, viz. : Atkinson in 1881, F. Colin in 

 1883, Biisgen in 1885, and Kellner, Mori and Nagaoka in 1889. 

 Then came Takamine's endeavours to utilise the properties of this 

 Aspergillus beyond the confines of his native land, and the 

 researches (extending up to the present time) into Aspergillus 

 diastase (Taka-diastase) and its capacity, especially in comparison 

 with enzymes of other origin. Reference to this matter has 

 already been made in 242, dealing with the technical application 

 of the enzymes. In addition it may be stated that the extract 

 from Asp. oryzce or from koji contains not merely an amylase, but 

 a mixture of various enzymes, whose divergent effects (decomposi- 

 tion of saccharose, maltose, &o.) cannot be ascribed to a single 

 enzyme, since Atkinson demonstrated dextrose to be a saccharin- 

 cation product. 



The saccharifying influence on starch, that EFFROXT (X.) claims 

 to be stimulated by a suitable mixture of different substances 

 (phosphates, aluminium salts, asparagin, &c.), is adversely affected 

 even by small quantities of alcohol or common salt, though 

 additions of 20-30 per cent, are required to suppress it entirely. 

 According to KELLNER, MORI and NAGAOKA (I.), 2 per cent, of 

 common salt will lower the effect of the mixed enzymes to 

 50.2-58.3 per cent, of its original value, 20 per cent, reducing 

 it to less than 10 per cent ; whilst 2 per cent, of alcohol will 

 bring it down to 82 per cent., 10 per cent, of alcohol according to 

 KOZAI (II.) to 50 per cent., and 28 per cent, of this reagent to 

 i per cent. Less than i per cent, of free acids (lactic acid, hydro- 

 chloric acid) also produced complete retardation. These factors 

 play an important part in the technical utilisation of the fungus 

 in the preparation of rice- wine, Soya and Miso. 



Asp. oryzce is by no means the only amylolytic species of this 

 family, the same power being apparently shared by most of them 

 though in a less degree. So far as the species have been examined', 

 starch paste (with the usual additional nutrient substances) forms 

 a suitable substratum for all, and therefore the presence of the 

 enzymes capable of acting on that medium is indicated. It is 



