On the lactic acid-forming bacteria. Studies on the properties of bacteria concerning the sake brewing.(III).

Abstract

Lactic acid-forming bacteria concerning the saké brewing were classified into two Groups A and B, and each Group into two Subgroups A₁ and A₂ on one hand and B₁ and B₂ on the other hand. Group A Subgroup A₁: 68 strains from koji, moto, and moromi. Subgroup A₂: 12 strains from yamahai-moto.Group B Subgroup B₂: 6 strains from koji, moto, and moromi. Subgroup B₂: 14 strains from moto.
Group A: short rods; colony pin head-like; anaerobic; not turbid in broth and peptone water; nitrates not reduced; catalase and racemiase negative; heterofermenters; resistance against alcohol strong, but that against NaCI weak; having no deodoring power in the medium.
Group B: cocci; facultatively aerobic; turbid in broth and peptone water with pellicle; nitrates reduced; catalase and racemiase positive; homofermenters; resistance against alcohol weak, but that against NaCl strong; having strong deodoring power in the, medium.