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PHARMACEUTICAL BACTERIOLOGY 



whether foods or drink. Sake in particular, does not keep well, even with 

 the greatest care in manufacture and with the use of preservatives. Cer- 

 tain brands of beer, wine, sake, smoking tobacco, cigars, tea, etc., are 

 known to lose their characteristic flavors within short periods, due to the 



FIG. 77. Sak6 making. Aspergillus oryzce, showing vegetative hyphae (a), and spore- 

 forming hyphse (b, c, d). 



invasion of some "disease" producing organism. In many instances 

 manufacturers have been blamed for inferiority in the quality of fer- 

 mented products when in reality said articles left the establishment in 

 perfect condition as far as quality is concerned, but were subsequently 

 (in shipment, in storage, etc.) attacked by some objectionable organism, 

 resulting in a complete change of flavor or bouquet. 



