On bacteria in the water for brewing

Abstract

We separated five kinds of bacteria from the water for brewing, which: might cause rotting the fermented mororni mash.
By microspic examination, and tests on physiological and chemical characteristics, we knew that the bacteria were respectively similar as follows: B₁ and B₂ were similar to Streptococcus pyogenes, D to Bacillus mesentericcus fuscus, and E₁ and E₂ to Pediococus acidi lactici.
We recognized that the bacteria hndered alcoholic fermentation of yeasts, when mixed with Sake yeast, but did not produce acids specially.
The antagonistic action to molds was not recognized at all, while that to yeasts was remarkable.
We considerd the bacteria would yield remarkable antibiotic substances against the growth and fermentation of yeasts.
The bacteric could grow in dilute alcohol and lactic acid.