384 Eumycetes. 



Willia anomala, some mould fungi as Penicillium glaucum, a variety 

 of Mitcor and Chalara and some bacteria. 



The writer studied these microorganisms in detail and gives 

 about the varieties of Saccharomyces shaos/iing this summary: 



Saccharomyces shaoshing, characteristic of the "shaoshing-chu"- 

 mash, is a new species of yeast analogous to sake-yeast, but dif- 

 fering especially by a very quick generation of yeast ring, i.e. in 

 6 days at 24—25° C, by the duration of the spore formation, and 

 further by the formation of the characteristic rosy-red-coloration in 

 the growth of glucose-sake-agar or even in "koji"-extract-gelatine 

 in some varieties. All the varieties described, eight in all, ferment 

 glucose, maitose, Saccharose, raffinose, and sparingly galactose, but 

 not lactose and dextrine. One variety, var. V. ferments dextrine, 

 though in a very slight degree, which must be treated as a very 

 interesting fact. The pleasant aroma, chiefly acetacetic ester, deve- 

 loped by the species, is found conspicuously in "koji"-extract cul- 

 ture in Erlenmeyer's flask. Such flavor is noticed by the other 

 yeast, i.e. sake yeast, only in the culture of Pasteurs flask with 

 an exuberant supply of air. The production of alcohol varies in ac- 

 cordance with the varieties, i.e. in round numbers 4 — 5,5 vol. proc. 

 The coefificient of the assimilation of the amino-acids varies too, 

 according to the varieties, the maximum reaching 80 at 24,5— 25,5° C. 

 The conditions for the spore formation are summarized in a table. 



The summary of the researches about Zygosaccharomyces runs 

 as foUows: 



Four new varieties of Zygosaccharomyces shaoshing have been 

 found, though there remains a minute point not cleared up. The 

 peculiar form of the cells or the conjugation and the sporulation 

 therein is sufificient to define them as 'Zygosaccharomyces. The ger- 

 mination, how^ever, is observed only by the spores contained in 

 the isolated cell and not by the cells conjugated. So that the conju- 

 gation of the cells is a preliminary step to the sporulation. The 

 spore stains well by Ziehl's carbol-fuchsin Solution, but a small 

 part of it remains not decolorized by HCl-alcohol, as the author has 

 observed in his Zygosaccharomyces of "shoyu"-mash. The incapabi- 

 lity of the spore-formation on the gypsum block is observed in this 

 as he has mentioned in ''s\ioy\x'' -Zygosaccharomyces, but the forma- 

 tion by this species is perceived in the common medium such as 

 "koji"-extract-agar or -gelatine, which is unsuitable for spore forma- 

 tion in the latter case. In the diluted "shoyu" and Gorodokawa's 

 agar the spore formation is not met with, except in var. III, of 

 this species. 



Among the other distinctions from the ''shoyvC' -Zygosaccharo- 

 myces may be mentioned the rosy-red coloration of the growth and 

 the faculty to ferment raffinose and galactose. Z. salsus and Z. ja- 

 ponicus Saito are film forming species, so they may be distinguished 

 safely from the present varieties. The characteristics, by which the 

 writer's species is distinguished from Z. Barkeri Saccardo, Z. prio- 

 riamis Klöker, Z. lactis « Dombrowski, Z. javanicus Kruyff, Z. ftiso- 

 riens Saito and a Z. from cacao in relation to fermenting sugars, 

 are given in a table. M. J. Sirks (Bunnik). 



ö' 



Takahashi, T., The change of amino-acids and other con- 

 stituents of "Koji"-Extract by Willia anomala var. sak^ 



