ASPERGILLUS. 195 



viiger forms free oxalic acid, and that if a temperature of 15 

 to 20 is maintained, especially in presence of calcium car- 

 bonate, a considerable amount of acid is produced. Like 

 other Aspergillus species, it contains diastase, invertase, 

 maltase, and a proteolytic enzyme. A large number of other 

 enzymes have been identified in this species, which has been 

 thoroughly investigated in its physiological relationships. 



In the preparation of the strongly fermented Japanese rice 

 wine (sake), Aspergillus Oryzce is systematically employed. 

 This fungus forms yellowish-green patches, and grows on the 

 most varied media. The conidiophores terminate in spherical 

 or club-shaped swellings, and the sterigmata radiate either 

 from the upper portion only, or from the entire surface of the 

 swollen end of the conidiophore. The conidia are large and 

 yellowish-green ; they are either oval or spherical, and may be 

 either smooth or covered with fine warts. According to 

 Wehmer, they can maintain their vitality for many years, a 

 fact which has been substantiated by observations made in 

 the author's laboratory. The existence of a yeast stage of 

 this fungus, due to the budding of the conidia, has also been 

 confirmed by the author's direct observation. 



Rice grains, freed from their hulls, are steamed, but the 

 aggregation and gelatinisation of the grains must be avoided. 

 In order to prepare a malt serviceable for brewing from 

 these grains, which are unable to germinate or to exercise 

 the usual diastatic activity, the mass of grain is mixed with 

 other rice grains, which are coated over with the mycelium 

 .and conidiophores of Aspergillus Oryzce, or the yellowish- 

 green spores (" Tane-Koji ") of the fungus are mixed with the 

 steamed rice grains. In moist and warm air, after the lapse 

 of about three days, a white velvety mycelium is developed 

 on the rice, which imparts to the mass an agreeable odour 

 resembling apples or pineapples. Before the fructification of 

 the fungus takes place, a fresh quantity of steamed rice is 

 introduced, and this also is gradually coated over with mycel- 

 ium ; the process is repeated several times. In the " koji " 

 mass thus produced, a part of the starch has been hydrolised, 

 and some of the albuminoids have been rendered soluble. 

 The koji mass is mashed in the cold, 21 parts of koji being. 



