Abstract
(1) The effect of chlorides (chiefly NaCl and CaCl2) to restrain multiplication of Bact. xylinum (the chief bacteria which causes turbidity of vinegar) is studied.
(2) It multiplies when 1.75% of sodium chloride is added to Koji ext. (Ball. 7°), but does not multiply when 2% of sodium chloride is added.
(3) It multiplies when 0.8% of sodium chloride is added to Koji ext. (containing 1% of acetic acid) but does not multiply when 1% of sodium chloride is added.
(4) It multiplies when 0.6% of calcium chloride- is added to Koji ext. (containing 4% of acetic acid) but does not multiply when 0.8% of calcium chloride is added.
(5) It does not multiply in Koji ext. (Ball. 3°, containing 3% of acetic acid) in the cases, when 0.2% of sodium chloride and 0.5% of calcium chloride, 0.3% of sodium chloride and 0.5% of calcium chloride, or 0.4% of sodium chloride and 4% of calcium chloride are added.
(6) It does not multiply in Koji ext. (Ball. 3°, containing 4% of acetic aid) in the cases, when 0.1% of sodium chloride and 0.5% -of calcium chloride, 0.2% of sodium chloride and 0.5% of calcium chloride, 0.2% of sodium chloride and 0.4% of calcium chloride, or 0.3% of sodium chloride and 0.3% of calcium chloride are added.
(7) It does not multiply in Koji ext. (Ball. 3°, containing 4.5% of acetic acid) in the cases, when 0.2% of sodium chloride and 0.3% of calcium chloride, 0. 3% of sodium chloride and 0.3% of calcium chliride, 0.4% or of sodium chloride and 0.2% of calcium chloridep are added.
