NOTE ON NUKAMISO. 



217 



Microscopical investigation of a sample of nukamiso revealed 

 numerous bacilli, micrococci, a small kind of yeast in state of 

 gemmation, and some mycelium of mucor. Tested with dilute 

 solution of methyl violet, many bacilli became coloured, and 

 were thus proved to be dead. The iodine-test showed the pre- 

 sence of some still unchanged starch by the blue colouration of 

 many of the particles, and of undissolved proteids by the yellow 

 colouration of others. (I) 



Upon chemical examination of the filtrate, I found, (besides 

 lactic acid), peptone, sugar, amido-acids, and slight traces of 

 ammonia, but I could not demonstrate the presence of enzymes. 

 Probably such were formed at first by the action of the bacteria, 

 but as the quantity of lactic acid increased, they must gradually 

 have been destroyed. (2) 



Volatile acids were evidently present only in traces, and 

 certainly no butyric acid. Lactic acid was determined by titra- 

 tion with normal soda solution, and found to amount to 2.6 

 per cent. 



The general composition of the sample analysed was as 

 follows : — 



Water 75.6 % 



Lactic acid 2.6 % 



Sugar 3.4 % 



Sodium chloride 8.1 % 



Proteids 



Amido-compounds 



Fats \ 10.4 % 



Mineral matters 

 Starch 



My own observation on the fermentation of nukamiso has 

 convinced me that there is always simultaneous development of 

 bacilli and of a peculiar small kind of yeast, incapable of pro- 

 ducing alcoholic fermentation, and forming a scum, like that of 



(1) An infection from a sample of nukamiso of sterilised one per cent peptone- 

 solution containing some extract of meat, showed after one week a great develop- 

 ment of bacteria, micrococci, mucor, and small yeast cells. 



(2) The filtered liquid from nukamiso was neutralised with carbonate of soda 

 and digested at 40 0 with meat-fibres as well as with boiled starch without any solu- 

 tion being observed. 



