變調醪の細菌に就て (第一報)
1951 年 46 巻 3 号 p. 111-105
詳細
1951 年 46 巻 3 号 p. 111-105
We collected various putrefied and normally fermenting mashes of sake and tested them microscopically. and analytically and isolated bacteria by the plate culture method.
As the results of the studies we concluded that the putrefaction of moromi-mash of sake was caused by acid-forming bacteria (lactic bacteria).
