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 . 
Lactic acid 
Sugar . 
Sodium chloride . 
Proteids 
Amido-compounds 
Fats 
Mineral matters 
Starch 
• • • ••• ••• ••• 
• • • * * « 1 « 1 ••• 
••• i»i ••• ••• 
• •• ••• ••• « « * 
75-6 % 
2.6 % 
3-4 % 
8.1 % 
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. 
