Isolation of bacteria nom several kinds of the materials used in the process of saké brewing

Studies on the properties of bacteria concerning the sake brewing (I)

Abstract

One hundred and eighty-four kinds of bacteria were isolated and classified into 10 groups. They were presumably identified as follows; Pseudomonas, Flavobacterium and Achromobacter from water; Lactic acid former from koji ; Lactic acid former, Acetobacter, Gluconobacter and Bacillus mesentericus from moto (yeast culture); and two kinds of yeasts from moto and moromi-mash.
It was confirmed that a greater part of bacteria concernig the sake brewing originated from koji and a small of them from the environment of the factory.