TERMENTED MILKS 



227 



sociation and cause alcoholic and lactic acid fermentation in the 

 milk. 



8. Koumiss. — This drink is similar to kephir, made from 

 mare's milk, by the inhabitants of southern Russia and of Siberia. 

 The active organisms in the ferment are a yeast, a lactic acid 

 bacillus and a second species of bacterium which is characteristic 

 of the koumiss and which appears to be active only in association 

 with the other organisms, thus also indicating a mutuahstic 

 association. The fermented milk contains lactic acid and 

 alcohol. 



9. Soja Sauce. — This Chinese sauce or relish is made from 

 the fermented soja bean {Glycine hispidus). The beans are boiled 



\ 



^ 



.3V «L^^. 



'^^•iw;<At!. 







/■ 



8 



"is 



■>s^J 









Fig. 8i. — Bacteria o£ slimy wine. A, B, C, pure cultures of various forms; D, 

 mucilaginous sheath of slime bacteria. {After Kayser and Manceau.) 



and mixed with parched flour and then exposed to the ferment 

 Aspergillus oryzce. Salt and water are added and the mixture 

 is allowed to ferment slowly, sometimes for years. The final 

 product assumes a rich brown color and a characteristic aroma. 

 It is then put in bags and almost a clear juice is expressed which 

 is then further clarified and pasteurized. In the second or long 

 process of fermentation several organisms are active along with 

 the Aspergillus, as Saccharomyces soja, Bacillus soja and Sarcina 

 hamayuchia. 



10. Mazun. — This, hke the kephir and koumiss, is a fermented 

 milk, usually of the cow and of the goat, which is much used in 



i5 



