Due to the indigestibility, utilization of konjac taro, Amorphophallus konjac has been limited only to the Japanese traditional konjac food. Koji preparation with konjac taro was examined to utilize konjac taro as a source of utilizable carbohydrates. Aspergillus luchuensis AKU 3302 was selected as a favorable strain for koji preparation, while Aspergillus oryzae used extensively in sake brewing industry was not so effective. Asp. luchuensis grew well over steamed konjac taro by extending hyphae with least conidia formation. Koji preparation was completed after 3-day incubation at 30°C. D-Mannose and D-glucose were the major monosaccharides found in a hydrolyzate giving the total sugar yield of 50 g from 100 g of dried konjac taro. An apparent extent of konjac taro hydrolysis at 55°C for 24 h seemed to be completed. Since konjac taro is hydrolyzed into monosaccharides, utilization of konjac taro carbohydrates may become possible to various products of biotechnological interest.

由于魔芋芋头的不易消化和利用，魔芋魔芋只限于日本传统的魔芋食品。酒曲制备用魔芋芋头检查利用魔芋芋头作为可利用的碳水化合物源。曲霉曲霉AKU 3302被选作曲曲制备的良好菌株，而米酒曲霉在清酒酿造行业中广泛使用却效果不佳。天冬氨酸 luchuensis通过蒸煮菌丝最少的分生孢子而在蒸好的魔芋芋头上生长良好。广治在30°C下孵育3天后，制备完成。D-甘露糖和D-葡萄糖是在水解物中发现的主要单糖，从100克干魔芋芋头中获得的总糖产量为50克。55℃下24小时魔芋芋头水解的表观程度似乎已经完成。由于魔芋芋头被水解成单糖，因此对于各种具有生物技术意义的产品，魔芋芋头碳水化合物的利用可能成为可能。