98 THE BOTANICAL MAGAZINE. [V oi. xxm. No. 2 6 s. 



Aspergillus Oryzae. 



Aspergillus glaucus. 



Penicillium glaucum. 



Monascus purpureus. 



Mucor circinelloides. 



Mucor plumbeus. 



Rhizopus Tritici. 



Rhizopus Tamari ? 



Absidia sp. 



Sachsia sp. 

 Among them, the germs of Aspergillus Oryzae, Rhizopus 

 Tritici and Rhizopus Tamari (?) were most frequently met with. 

 These fungi possess, as regards starch, strong saccharifying 

 power, so that the saccharification of starch contained in the 

 raw material can be accomplished by them. 



II. Yeasts in the mash. 



In the mashes I found a large number of yeast cells inter- 

 mingled with bacteria. By isolating them in usual manner, 

 I could distinguish two forms of yeasts. 



One form of yeast was most frequently found. Its cells 

 are round or ovoid, 4—7 // in diameter, and form 1-4 endo- 

 spores within each cell. The endospores are also round, 2-3.5 

 [x in diameter, and they germinate as usual by budding. Dex- 

 trose, levulose, galactose, saccharose, melibiose, and raffinose, 

 but not maltose, lactose, and inulin, are fermentable by this 

 yeast. As this species is new to science, I propose the name 

 Saccharomyces coreanus. 



The other form of yeast was seldom met with. It resem- 

 bles in many respects the above named species, but is easily 

 distinguishable by the larger size of the cells, having the 

 diameter of 8-12 /a This yeast seems to be merely one form 

 of the former species. 



