Eumycetes. 385 



I, II, III, IV during fermentation. (Journ. Coli. Agr. imp. 

 U,niv. Tokyo. V. p. 283-286. 1915.) 



In the alcoholic fermentation of Willia yeast, the formation of 

 organic acids prevails at the first stage in accordance with a copious 

 assimilation of the pabulum e. g. amino-acids, but the reverse is the 

 case after a somewhat long duration of the fermentation i. e. an 

 increase of amino-acids and a decrease of organic acids at the same 

 time. In the Observation of the change of amino-acids during the 

 storage of "sake", we frequently find a very sound beverage in 

 spite of some noticeable increase in amino-acids. Such phenome- 

 non can be very clearly explained, if we assume that the simular 

 change will occur in the aging or ripening of "sake". 



M. J. Sirks (Bunnik). 



Takahashi, T. and M. Yukawa. On thebuddingfungiof 

 "Shöyu-Moromi" and "Shöyu-Koji". (Journ. Coli. Agr. 

 imp. Univ. Tokyo. V. p. 227—261. 1915.) 



The preparation of "shöyu-koji" is similar to that of rice or 

 "sake-koji", but in the former steamed soy-bean and roasted wheat 

 are used instead of rice. Shöyu-moromi (soy mash) is prepared by 

 mixing "shöyu-koji", common salt and water in certain proportions. 



The paper is divided into two parts, one containing the syste- 

 matic results, the other a description of fermentation products. 



The writer summarizes his researches in these words: 



It is a very interesting fact that five diflferent species of Zygo- 

 snccharomyces were isolated from "shöyu-moromi". 



Zygosaccharomyces major nov. spec. was mostly isolated from 

 samples of mature stage, while Z. soj'a nov. spec. was obtained from 

 the samples of young stages of the ripening process. There is no 

 doubt that these two Zygosaccharomyces play an important role in 

 the ripening of "shöyu". 



Zygosaccharomyces japonicus nov. spec. and Z. salsiis nov. spec. 

 easily produce greyish white, crape-paper-like films even on a con- 

 centrated "shöyu", which could no more grow any other kinds of 

 film-forming yeast. Moreover, these two yeasts form a large number 

 of sporulated cells with easiness. They are therefore most dangerous 

 to the storing of "shöj^u". 



It is probable that specific diflferentiations of "shöyu" yeasts, 

 which have been studied by several authors, have not agreed with 

 one another owing to their sporulating difificulties. 



If it be desired to observe the spore formation of "shöyu" yeast 

 it should be undertaken in the following way: The yeast is sowed 

 in a sterilised test tube which contains a quantity of "shöyu", dilu- 

 ted with water to make its salt-contents 50/n. and the culture is 

 laid at 28° C. for the first 3 days and then immediately kept at 

 20—25° C. for 7—15 days. 



A special species of Monilia indigenous to "shöyu-moromi" was 

 isolated. The characteristics of this species taught us many instruc- 

 tive facts, and amongst them may be mentioned the faculty of pro- 

 pagation of the fungus in the pabulum containing 18 — 22''/o of NaCl, 

 or at a temperature as high as 40° C. The decolorization of "shöyu" 

 by this fungus is a property not to be overlooked; because the 

 dense colorization of "shöyu" is in general one of the important 

 factors to qualify "shöyu". 



Among Torula two species « and ß, may be mentioned; the 



Botan. Centralblatt. Band 132. 1916. 25 



