192 
Hansen took the opposite view in disclaiming alcoholic fermentation, 
and conversion of the mould to a yeast. _Klocker and Schionning, who 
worked in Hansen’s laboratory, agree with Hansen’s view of the matter, 
and this conclusion was arrived at after an extended investigation of the 
mould, this investigation including a repetition of Juhler, Jorgensen, and 
Sorel’s experiments with original material furnished by Takamine, and 
also pure material. Wehmer in a second paper also agrees with the non- 
production of yeast and alcoholic fermentation, and states that there are 
two organisms that take part in the saké brewing, and that Takamine, 
Juhler, and J6rgensen did not discover the genetic relationship of the two, 
This, however, does not state the true condition of the case, for Jorgensen 
was aware of the two organisms present, and states that there is no gen- 
etic relation between the two.* 
Other workers upon the mould are Atkinson of Tokio, who treated 
it from the industrial point of view, as did also Hoffman and Korschelt. 
Cohn, Biisgen, and Ikuta followed, their work being mainly along the same 
lines, though each one gave some additional information. The morpho- 
logical and physiological characteristics were carefully worked out by 
Kellner and his assistants, Mori and Nagaoka. 
There has been a large number of investigations made upon the life 
history of the fungus and yet there are some points left that are not 
clearly given, as the peculiarities of form due to varying conditions, and 
also the failure to take advantage from the industrial point of the power 
which the mould is said to possess of causing alcoholic fermentation. 
In an English medical journal the statement is made that the mould is 
capable of producing a strong and certain alcoholic fermentation, and is 
much more resistive to foreign organisms than is yeast; that for these 
reasons it would be much more effective and economical than yeast in 
the fermentation of bread. 
MORPHOLOGICAL. 
The material for the following experiments was some of the so-called 
“original” material, obtained from Takamine. This original material is 
a portion of koji, which was grown without any special precautions to 
keep it pure. Pure cultures were made from this material, and were also 
used. 
*Jorgensen, A.; ‘* Micro-organisms and Fermentation,’’ p. 93, 1893. 
