“…Neoechinulin A (C3), tetrahydroauroglaucin (D1), isodihydroauroglaucin (D2), and flavoglaucin (D3) were previously isolated from mold-starters used in making karebushi (Yagi and Doi, 1999;Miyake et al, 2009;2010). However, for the first time, the aromatic compounds (A1-A6, B1, B2, C1, C2, C4-C6) were isolated from a mold-starter used in making karebushi.…”