76 BOTANICAL MAGAZINE. [V oi .xix 



I. MOULDS. 



1. Aspergillus Oryzce. 



This species is already known to be the principal fungus of the Jcoji. 

 It serves for the saccharification of starch and for the decomposition of 

 albumen contained in the original raw material. 



2. Rhizopms sp. and Tieghemella sp. 



The Jcoji often turns dark in colour instead of being greenish yellow. 

 This is caused by the overdevelopement of Phycomycetes instead of Asper- 

 gillus. The examination of Phycomycetes has revealed the existence of 

 the above two different species of fungi. Kdji darkend as above is useless 

 for the purpose and is always thrown away. 



3. Other moulds. 



Such cosmopolitic species as Penicillium glaucum, Ciadosporium her- 

 barum etc. are also found in the kdji and moromi. These fungi seem to 

 play no special part in the fermentation process. 



II. BACTERIA. 



In the moromi, which usually contains 15-17^ of salt, there are 

 found two kinds of bacteria. One of them belongs to the genus Sarcina 

 and the other to Bacterium. Both of them produce lactic acid in the 

 moromi. They ar..* new to science and I propose the names Sarcina 

 HamagucJiice and Bacterium Soja. 



III. YEASTS. 



1. Saccharomyces Soja nov. spec. 



This new yeast grows copiously in the moromi, and its many peculiar 

 characters distinguish it from the other known species. The cells are 

 generally round or ovoid and form 1-4 endospores within each cell ; 

 dextrose, laevulose, galactose, mannose and maltose, but not saccharose, 

 lactose, melibiose, raffinose, inulin, and «-methylglucoside, are fermentable 

 by it. It is a remarkable fact, that the yeast produces invertase within 

 its cells, which, however, is never secreted out of the body (i. e. it is an 

 endoenzyme), and that, in spite of this fact, saccharose is not fermented 

 by it. 



2. Film-yeasts. 



A film is often produced on the surface of the fermented liquid ansp 

 its production is said to lower the quality of the Soja. It consist of 



