224 



BACTERIOLOGICAL METHODS 



the fungus aspergillus oryza may convert the starch into saccharine 

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



Fig. 78. — Sak6. Aspergillus oryza, showing vegetative hyplias (a) and the spore- 

 forming hyphse (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 



