224 



BACTERIOLOGICAL METHODS 



the fungus aspergillus oryzce may convert the starch into saccharine 

 compounds. The fungus is kept on hand in pure culture and 



FIG. 78. Sake. Aspergillus oryza, showing vegetative hyphae (a) and the spore- 

 forming hyphae (b, c, d). 



mixed with the steamed rice and the sugar fermentation takes 

 place in a warm room. The alcoholic fermentation, which follows, 

 is much like that in beer making, likewise the final processes of 



