Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Letter
  • Published:

Preparation of Kojibiose

Nature volume 182, pages 1303–1304 (1958)Cite this article

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.

This is a preview of subscription content, access via your institution

Access options

Buy this article

  • Purchase on Springer Link
  • Instant access to full article PDF
Buy now

Prices may be subject to local taxes which are calculated during checkout

Similar content being viewed by others

References

  1. Aso, K., and Shibasaki, K., Tohoku J. Agric. Res., 3, 337 (1953).

    CAS  Google Scholar 

  2. Shibasaki, K., Tohoku J. Agric. Res., 5, 138 (1954).

    Google Scholar 

  3. Shibasaki, K., Tohoku J. Agric. Res., 5, 131 (1954); 6, 47, 171 (1955).

    CAS  Google Scholar 

  4. Aso, K., and Shibasaki, K., Tohoku J. Agric. Res., 6, 159 (1955).

    CAS  Google Scholar 

  5. Sato, A., and Aso, K., Nature, 180, 984 (1957).

    Article  ADS  CAS  Google Scholar 

  6. Matsuda, K., Nature, 180, 985 (1957).

    Article  ADS  CAS  Google Scholar 

  7. Haq, S., and Whelan, W. J., Nature, 178, 1221 (1956).

    Article  ADS  Google Scholar 

  8. Shibasaki, K., Nippon Nogei-kagaku Kaishi, 32, 133 (1958).

    Article  CAS  Google Scholar 

  9. Bailey, R. W., Barker, S. A., Bourne, E. J., and Stacey, M., Nature, 176, 1164 (1955). Bailey, R. W., Barker, S. A., Bourne, E. J., Grant, P. M., and Stacey, M., J. Chem. Soc., 1895 (1958).

    Article  ADS  CAS  Google Scholar 

  10. Roberts, Henry R., and Pettinati, J. D., Agric. Food Chem., 5, 130 (1957).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

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

    K. ASO, K. SHIBASAKI & M. NAKAMURA

Authors
  1. K. ASO
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. K. SHIBASAKI
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. M. NAKAMURA
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

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

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1038/1821303a0

This article is cited by

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.

Search

Advanced search

Quick links

Nature Briefing

Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing