Preliminary Notes on some Fermentation 

 Organisms of Corea. 



By 

 K. Saito. 



The microbiological anah r ses of the Corean Koji (one kind 

 of the so-called "Chinese Yeast") by Uyexo and Tokii at first 

 threw a light on the question of the saccharification fungus, 

 which plays an important role in the brewing of the alcoholic 

 beverages of Corea. Their results agreed, however, not each 

 other; Uyeno assumes the essential fungus to be ,5- Amylomyces, 

 while Torii describes another kind of mould belonging to 

 Phycomycetes (according to his description, it seems to be 

 Rhizopus sp.). 



Recently Matsuda and Nakajima wrote a report on their 

 investigation about the Corean Koji. The morphological 

 and physiological properties of the moulds and yeasts, 

 which they have isolated, are given in details in their paper. 

 Some of moulds they isolated belong to the species which have 

 strong power of saccharifying starch solutions, but it is not 

 certain whether the yeasts they found are the real aleohol- 

 producera in the mash, which is prepared by using the Koji. 

 The question is to be settled by examining the mash itself. 



By the kindness of Mr. S. Ohara, who sent me many 

 samples of the Koji and mash from Corea, I have been able to 

 investigate them and to isolate the following kind-, ol fungUS- 



germs. 



I. Moulds in the Koji. 

 From the Koji which 1 have examined, the following kinds 



of moulds were loiind : 



