Taxonomic re-evaluation of black koji molds
Seung-Beom Hong1, Osamu Yamada, Robert A Samson
1Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, RDA, Suwon, 441-707, South Korea, funguy@korea.kr.
Abstract:
Black koji molds including its albino mutant, the white koji mold, have been widely used for making the distilled spirit shochu in Northeast Asia because they produce citric acid which prevents undesirable contamination from bacteria. Since Inui reported Aspergillus luchuensis from black koji in Okinawa in 1901, many fungal names associated with black koji molds were reported. However, some species are similar and differentiation between species is difficult. Fungal taxonomists tried to arrange a taxonomic system for black koji molds, but the results were not clear. Recently, multi-locus sequence typing has been successfully used to taxonomy of black Aspergillus. According to β-tubulin and calmodulin gene sequences, black koji molds can be subdivided in three species, A. luchuensis, Aspergillus niger, and Aspergillus tubingensis. Aspergillus awamori, Aspergillus kawachii, Aspergillus inuii, Aspergillus nakazawai, and Aspergillus coreanus are synonyms of A. luchuensis, Aspergillus batatae, Aspergillus aureus (or Aspergillus foetidus), Aspergillus miyakoensis, and Aspergillus usamii (including A. usamii mut. shirousamii) are synonyms of A. niger and Aspergillus saitoi and A. saitoi var. kagoshimaensis are synonyms of A. tubingensis. A. luchuensis mut. kawachii was suggested particular names for A. kawachii because of their industrial importance. The history and modern taxonomy of black koji molds is further discussed.
Insights
Black koji molds are crucial for shochu production due to citric acid. Modern taxonomy using gene sequencing clarifies their classification into three main species: Aspergillus luchuensis, Aspergillus niger, and Aspergillus tubingensis.
Area of Science:
- Mycology
- Food Microbiology
- Industrial Biotechnology
Background:
- Black koji molds, including white koji mold, are vital in Northeast Asian shochu production for their citric acid production, preventing bacterial contamination.
- Historical fungal classifications of black koji molds were unclear due to species similarities, hindering accurate differentiation.
- Recent advancements in multi-locus sequence typing offer a more precise method for fungal taxonomy.
Purpose of the Study:
- To clarify the taxonomy of black koji molds using modern molecular techniques.
- To resolve the historical confusion surrounding the classification of various black koji mold species.
- To establish a clear taxonomic system for Aspergillus species used in shochu fermentation.
Main Methods:
- Multi-locus sequence typing utilizing beta-tubulin and calmodulin gene sequences.
- Comparative analysis of genetic data to differentiate between closely related Aspergillus species.
- Review of historical mycological records and taxonomic literature.
Main Results:
- Black koji molds are classified into three distinct species: Aspergillus luchuensis, Aspergillus niger, and Aspergillus tubingensis, based on gene sequences.
- Several previously reported species, including Aspergillus awamori and Aspergillus kawachii, are identified as synonyms of A. luchuensis.
- Other historical names like Aspergillus batatae and Aspergillus saitoi are recognized as synonyms of A. niger and A. tubingensis, respectively.
Conclusions:
- Modern gene sequencing provides a robust method for classifying black koji molds, resolving long-standing taxonomic ambiguities.
- The established classification into A. luchuensis, A. niger, and A. tubingensis simplifies understanding and application in industries like shochu production.
- Recognizing synonyms aids in standardizing nomenclature and facilitates further research into the industrial applications of these fungi.
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