The Chemical Composition of the Spores of 

 Aspergillus Oryzae. 



BY 



K. Asb, Nbgakushi. 



Our knowledge of the chemical composition of the spores 

 of fungi is still very scanty, and as regards their ash, no analysis 

 whatever has thus far been made. There are however questions 

 of physiological interest, suggesting a comparison of the spores 

 of fungi with the seeds of the higher plants, that have induced 

 me to determine, as accurately as possible, the composition of 

 the spores of Aspergillus oryzae. These spores can easily be 

 obtained in any quantity in Japan, as the rice grains covered 

 with the mycelium and the spores of this fungus form an article 

 of commerce under the name of Tane-koji or Koji-dane. 0) I 

 have preferred however to collect the spores myself, in order to 

 obtain them in a pure state. 



Aspergillus oryzae plays a great part in several industries 

 in Japan, being used not only in the manufacture of Sake or rice 

 wine, (2) but also in that of Shoyu or Soja-sauce, C3) and of Miso. (4) 



This fungus contains powerful enzymes, (5) a diastase, a 

 maltase, invertase and a peptase. Oxydases appear to be 

 present only in traces. I extracted Tane-koji with 30% alcohol, 



(1) The composition of Koji, i.e. rice grains covered with the mycelium of A. oryzae 

 was investigated by Kelhier, Mori and Nagaoka. (Bull. College of Agric, Tokyo ; vol. 

 I. No. 5), and Tane-koji was analysed by Sato (see the article by Okumura. This Bull. 

 Vol. III. No. 3). 



(2) Okumura, Bull. College of Agric., Tokyo ; Vol. III. No. 3. 



(3) Y. Nishimura, this Bull. Vol. III. No. 3. 



(4) Kellner, Mori and Nagaoka, this Bull. Vol. I. No. 6. Besides Koji is used for 

 manufacturing Minn (a sweet alcoholic drink) and many other Japanese beverages and 

 articles of food. 



(5) Kellner, Mori and Nagaoka, Bull. College of Agric, Tokyo, Vol. I. No. 5. 

 Okumura, this Bull. Vol. III. No. 3. 



Takamuku, Journal of the Tokyo Chemical Society, Vol. XIX. No. 8. 



