386 Eumycetes. 



former fermenting glucose, laevulose, maitose and Saccharose, 

 while the latter lacks the fermenting property. Both species flourish 

 on the surface of "shöyu", which is decolorized and alters to a 

 marked alkaline reactlon. 



Mycoderma isolated from "shöyu-koji" causes mannose to fer- 

 ment, but it is of minor importance in the manufacture of "shöyu", 

 except in imparting a desirable aroma to "shöyu-koji". 



All the varieties of Zygosaccharomyces, Torula, Monilia, Myco- 

 derma and Pichia isolated from "shöyu"-mash or "shöyu-koji" assi- 

 milate amino-acids from their pabulum, in a less degree than sake 

 yeast, Saccharomyces sake. The coefficient of the assimilation of 

 amino-acids of sake-yeast attains in some varieties above 83, while 

 in the case of "shöyu"-yeast it hardly reaches 50, and there is no 

 co-relation between the difference of the species of yeast and their 

 assimilation coefficient of amino-acids 



It is out of question that the occurrence of such yeasts as assi- 

 milate amino-acids in lesser quantities is very favourable to the 

 Promotion of the quaUty of "shöyu", if the assertion that the quality 

 of amino-acids has certain relations to the quality of "shöyu", is 

 correct. In this respect it must be borne in mind that the Solution 

 of the varieties of "shöyu" yeast is of great importance in practice. 

 Moreover the retarding influence of NaCl on the assimilability of 

 amino-acids is dififerent according to the different varieties, and this 

 fact induces us to change the time of adding common sah to the 

 mash in accordance with the difference of the variety of yeast. 



It is an evident fact that there is a definite relation between 

 the decomposition of glutamic acid and the production of succinic 

 acid during alcoholic fermentation. A great diversity or irregularity 

 between the varieties of "shöyu" yeast in the production of the 

 non-volutilc acids and the assimilability of amino-acids is shown 

 very clearly in a special table. It is highly probable that such di- 

 versity must be attributed to the varied assimilabilities of each 

 variety for glutamic acid. 



The forniation of the esters during fermentation is depressed 

 by the addition of NaCl in some varieties or species of "shöyu"- 

 yeast, but the reserve is observable in the other varieties. 



Certain species of the flora appear in the special phase of the 

 fermentation of "shöyu"-mash, e. g. Monilia was found distinctively 

 in the very young stage and Mycoderma varieties which, present 

 in shöyu-koji almost constantly, have not tili now been found in 

 the fermenting mash. Moreover, that shaped spores of Willia ano- 

 mala are observed very often under the microscope in shöyu-mash, 

 but the Isolation of the fungus from the mash was not successful. 

 The Torula-species are distributed in all the stages of the mash, 

 from young to old, while Zygosaccharomyces major occurs most 

 frequently in the old mash. 



In the practical application of shöyu-yeast we are obliged to 

 prepare at least two varieties of the yeast, inasmuch as we are not 

 able at present to isolate a variety which is perfect from all points 

 of view. 



The following general conclusions are pronounced by the writer: 



The occurrence oi Zygosaccharomyces in "shöyu"-mash furnishes 

 US with a very interesting field for future researches in microbio- 

 logy. The application of pure cultures of Z. major and Z. soja must 

 naturally result in the future improvement of "shöyu". The two 

 species of Zygosaccharomyces, i. e. japonicus and salsiis, and the 



