YEASTS AND MOULDS. 153 



In many instances manufacturers have been blamed for inferiority in the 

 quality of fermented products when in reality said articles left the establish- 

 ment in perfect condition as far as quality is concerned, but wre^subse- 

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

 organism, resulting in a complete change of flavor or bouquet. 



& 



e 



FIG. 72. Sake making. A, Dead or dying yeast cells; B, active yeast cells which 

 convert the saccharine substances formed by the aspergillus into alcohol. C, D, yeast 

 cells and hyphae of aspergillus from the fermenting vats. 



The Japanese soya sauce (fermented soya beans, Glycine hispidus) and 

 miso, a soup stock of wheat and soya beans, is prepared through the action of 

 Aspergillus oryzce and A. wentii. The Javanese arrak is made from rice 

 which is first acted upon by a fungus (Ragi) in many respects similar to A . 

 oryz<z, and subsequently, the alcoholic fermentation is carried on by the 

 Saccharomyces, thus the method of arrak manufacture is closely similar to 



