Classification of Aspergillus tamarii-oryzae Group

In the preceding paper, the author introduced an analytical key to the Aspergillus tamariioryae group and it was stated that the ability to produce kojic acid from various compounds in the chemically defined medium could aid species and varieties identificaticn which was difficult when based on the evaluation of the cultural and morphological characteristics. In this paper, investigations have been made on more forty strains (Table la, b) and some changes made in the key which should include all the strains of yellowish green to brownish Aspergilli.