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Preparation of Kojibiose

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Abstract

PREVIOUSLY, we detected kojibiose (2-O-α-D-glucopyranosyl-D-glucopyranose) in sake and its moromi and isolated it from a mixture of oligo-saccharides synthesized from maltose and glucose by the culture filtrates of Aspergillus oryzae 1, Asp. niger 2 and Schizosaccharomyces pombe 3. It was also isolated from hydrol4. Sato and Aso5 crystallized it as α- and β-octaacetates, and Matsuda6 and Haq and Whelan7 synthesized it chemically.

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References

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Authors and Affiliations

  1. Faculty of Agriculture, Tohoku University, Kita, 6, Sendai

    K. ASO, K. SHIBASAKI & M. NAKAMURA

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  1. K. ASO
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  2. K. SHIBASAKI
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  3. M. NAKAMURA
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ASO, K., SHIBASAKI, K. & NAKAMURA, M. Preparation of Kojibiose. Nature 182, 1303–1304 (1958). https://doi.org/10.1038/1821303a0

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