134 Eum3"cetes. 



Yeast. fjourn. Coli. Agr. Imp. Univ. Tokyo. V. p. 163— lö5. 

 with 1 pl. 1913.) 



The authors conclusion is as follows: The gigantic colonies 

 formed by the Single cell are very characteristic in their forms and 

 appearances according to their different varieties. The method of 

 their formation is very convenient and more natural than Lindner's 

 gigantic colony for the identification of the varieties of the yeast. 



M. J. Sirks (Haarlem). 



Takahashi, T., The Change of Amino-acids of Sake du- 

 ring its Storage in Summer, and the Discovery of 

 Means to foresee the Disease of Sake. (Journ. Coli. Agr. 

 Imp. Univ. Tokyo. V. p. 111—123. with 7 pl. 1913.) 



The Problem of summerstorage of sake is one of great interest 

 for the japanish brewing-industry; the so called „Hyochi" or sake- 

 disease brings sometimes a great damage. As the w^ood of Crypto- 

 meria japonica, the material from which a sake-storagevat is made, 

 gives a characteristic and beloved flavour to this beverage, changing 

 of storage-manner is not possible. The changes of the amounts of 

 amino-acids of sake in the storage- vats are relatively large, showing 

 very clearly the alternative increase and decrease of them. Probably 

 these changes are caused by the co-existence of Willia anoinala, the 

 so called ageing yeast, and „Hyochi" bacilli, acting quite antago- 

 nistically. A continued decrease of amino-acids is evidence of the 

 function of Willia anoniala, which assimilates amino-acids especially 

 well. The activity of the ageing yeast must cease sooner or later as 

 soon as the organism attains its füll growth, giving place to „Hj^ochi" 

 bacilli. The decrease of acids is than foUowed by a remarkable 

 increase, the process of sake-disease. The beverage which keeps 

 sound for a relatively long time, shows very small changes in the 

 amounts of amino-acids. M. J. Sirks (Haarlem). 



Takahashi, T. and T. YamamotOo On the physiological 

 difference of the varieties oi Aspergillus Orysae employed 

 in the three main Industries in Japan, namely Sake-, 

 Shöyu- and Tamari-manufacture. (Journ. Coli. Agr. Imp. 

 Univ. Tokyo. V. p. 153—161. 1913.) 



The Tesults obtained in this paper are: The physiolocal diffe- 

 rences between the fungus of sakekoji, shöyukoji and tamarikoji 

 are remarkable, especially in the tormation of amino-acids, sugars, 

 esters, ammonia and the liquefaction of gelatine. There are diffe- 

 rences, between the varieties of A. orysae used in the sake industr}'' 

 but the differences between the varieties of the fungus isolated from 

 the three different industries are more remarkable than the diffe- 

 rences existing between the varieties which belong to the same 

 branch of industry. The formation of sugars is more conspicuous in 

 the varieties of the fungus customarily used in the brewing of sake 

 than in that of the varieties of shöyu or tamari, and vice-versa in 

 regard to the peptonification or the formation of amino-acids or 

 ammonification. The formation of large quantities of amino-acids at 

 the stage of the spore formation of the fungus, inspite of their being 

 less of them at the mj'^celium stage, explains wh}' „koji" at spore 

 stage is used in shöyu or tamari industry and at the m^^celium stage 

 in sak^ brewing. M. J. Sirks (Haarlem). 



