JAN. 1908.] SAITO.-FOBMOSAiW FERMENTATION^ ORGAMSMS. 9 



There is no limit to the size of the colonies. The}^ appear 

 on the gelatine plates at first as round points, gradually grow- 

 ing to white, opaque, dome-shaped clumps and when sufficiently 

 grown, showing numerous notches at the margin and reticulat- 

 ed wrinklings on the surface. 



On the surface of fermented wort gradually appear many 

 patches of a small film. The shape of these aerobian cells is 

 more or less ellipsoidal. 



I have in vain attempted to obtain the endogenous spores 

 by the usual methods, and cannot decide whether this yeast 

 belongs to genuine saccharomycetes or not. 



Dextrose, levulose, galactose, saccharose, maltose, meli- 

 biose, raffinose, «— methylglucoside, but not inulin and lactose, 

 are fermentable by this species. 



In hopped wort this 3^east produced in 20 da3's 5.89 per 

 cent, (volume) of alcohol, and it shows that, compared with 

 some yeasts, the fermentation-activity is relatively great. 



If we compare the facts I have observed about this yeast 

 with what is known of other species, it seems very probable 

 that my species is closely allied with Saccharomyces Awamori 



II. Shiro-koji. 



This kind of Koji is one of the so-called " Chinese Yeast." 

 It is round in shape, about 2.5 cm. in diameter and consists of 

 pulverised rice grains. When magnified, it is seen that many 

 large chlamydospores, j^cast cells, bacteria etc. are intermingled 

 with the starch grains. 



From the Koji I have been able to recognise a large 

 number of fungus germs ; among them, as the essential con- 

 stituents of that Koji, a kind of Rhizopus and a yeast may be 

 mentioned here. The former has a strong power of dissolving 

 starch, suflftcient to convert the raw material into fermentable 

 sugars, which by the latter are decomposed to alcohol and 

 carbonic anhydride. 



J) Jour. Coll. Sci., Tukyo, Vol. 15, 1901, p. ^371. 



