SOJA SAUCE MANUFACTURE. 



203 



the husk of the wheat had resisted completely. This action must 

 be due to the powerful enzyme derived from the Aspergilbis 

 orysae developed during the preparation of the koji. 



Bacteria need not be taken into consideration, because my 

 numerous investigations had shown that bacteria which occur 

 during summer time to some extent on the surface of wort,'' 

 could never be found in the living state in the interior of the wort ; 

 a fact that will not surprise us when we consider the high percen- 

 tage of salt. 



Gelatin-plate cultures were made with great care in the 

 usual way by inoculation with platinum wire from wort of different 

 ages. The mycelium observed was mostly due to Aspergillus 

 and Peiiicillium. The small elliptic yeast cells observed re- 

 sembled Saccharomyces exigims while the large kind of yeast 

 resembled sake yeast. I have observed these yeasts also in the 

 cold aqueous extract of soja koji. The following table shows the 

 number and kind of colonies obtained : — 



Time of ob- Ages of the 

 servation. wort. 



24th Dec. 4 months. 



(•895) 6 ,, 



1 year. 



18 months. 



2 years. 

 4 years. 



6th April, i year. 

 (1896) 



THE PRODUCTION OF THE FLAVOUR. 



While the freshly prepared wort has a disagreeable mouldy 

 odour derived from the Aspergillus in the koji, it gradually 

 assumes altogether a different flavour. It is evidently the ex- 

 ceedingly slow development of the desired flavour which retards 



Colonies. 



Yeast. 



Mould fungi. 



Bacteria. 



I 



3 



0 



2 



3 



0 



0 



I 



0 



3 



I 



0 



18 



I 



0 



I 



2 



0 



I 



3 



0 



I 



8 



3(2, 



5 



many. 



0 



(1) The small amount of lactic and acetic acid found in soja sauce may be due to 

 their action. 



(2) The gelatin became liquified. 



