Open AccessStudies in the Biochemistry of Micro-organisms. Part VII.—Kojic Acid (5-Hydroxy-2-Hydroxymethyl-γ-Pyrone)
Publication year - 1931
Publication title -
philosophical transactions of the royal society of london. series b, containing papers of a biological character
Language(s) - English
Resource type - Journals
eISSN - 2053-9266
pISSN - 0264-3960
DOI - 10.1098/rstb.1931.0018
Subject(s) - kojic acid , mycelium , chemistry , aspergillus , penicillium , ferric , wine , food science , mucor , organic chemistry , enzyme , botany , biology , tyrosinase
In 1907 Saito isolated from the finely powdered mycelium ofAspergillus 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 C12 H14 O8, and gave to it the name “ kojic acid.” He described its preparation from the mycelium ofAspergillus 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 ofAspergillus , but not by the majority, nor by species ofPenicillium orMucor .