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Studies in the Biochemistry of Micro-organisms. Part VII.—Kojic Acid (5-Hydroxy-2-Hydroxymethyl-γ-Pyrone)
- Source :
- Philosophical Transactions of the Royal Society of London. Series B, Containing Papers of a Biological Character. 220:127-366
- Publication Year :
- 1931
- Publisher :
- The Royal Society, 1931.
-
Abstract
- In 1907 Saito isolated from the finely powdered mycelium of Aspergillus oryzœ , grown on steamed rice, an organic acid which he was unable to identify, but which, from a general consideration of its chemical properties, he supposed to be β-resorcyl carbonic acid. Yabuta (1912), from the results of analysis, ascribed to the acid the empirical formula C 12 H 14 O 8, and gave to it the name “ kojic acid.” He described its preparation from the mycelium of Aspergillus oryzœ , grown on rice, and also from “ Koji,” and pointed out that it gives an intense wine red colour with ferric chloride solution, which may be recognized even at a dilution of 1 : 200,000. Of interest from a mycological point of view is Yabuta’s observation that kojic acid is produced by a few other species of Aspergillus , but not by the majority, nor by species of Penicillium or Mucor .
Details
- ISSN :
- 20539266 and 02643960
- Volume :
- 220
- Database :
- OpenAIRE
- Journal :
- Philosophical Transactions of the Royal Society of London. Series B, Containing Papers of a Biological Character
- Accession number :
- edsair.doi...........e7857181baae7c271d99eb805a56326b