Abstract
Further studies were made, with the following results, on the lag period of the growth of lactic acid bacteria which was prolonged by a substance contained in the non-boild Koji-juice.
1. The lag phase was reduced by the addition of phytin to an extent of 10γ per ml to the non-boiled Koji-juice medium, and the bacterial growth was much promoted in all phases, when more phytin was added. However, effects both of shortening the lag period and of promoting the growth were not shown by inositol. Inorganic phosphate was found, by the addition to an extent of 1236γ per ml to the medium, to shorten the lag period, but not promote the growth. This series of experiments, therefore, revealed the fact that phytin specially showed the promoting effect on the growth of lactic acid bacteria, and this result was a noteworthy one.
2. Yeast-RNA also had the lag-shortening effect, but its decomposed compound, mononucleotide, had not.
