Rice white and germ were assayed microbiologically by 1cc micromethod devise 1 by the anthor as described in the Ist report. The contents of 13 amino acids were dertermined and the relative compositions were compared with that of casein. Rice white was far inferior in the content of lysine, a little inferior in leucine, isoleucine, threonine, tryptophan and methionine, was superior in arginine, histidine and valine as compared with casein. Rice germ was equivalent to casein in amino acid composition It was somewhat superior in the content of arginine and lysine, inferior in leucine, proline and asparatic acid, As a whole, rice germ was superior to wheat germ, and one of excellent prot ins.
From the Standpoint of enriching the alimentary value, the methods of increasing riboflavin content in bean milk, a Japanese daily food, were reseached. In this paper the results of cultivating Lactobacillus in the bean milk were studied for the above mentioned purpose. Lactobacillus was cultivated in the bean milk and it was noted. that riboflavin content was at the maximum 7 hours after cultivated and gradually decreased thereafter. After 7 hours cultivation the ratio between the existed riboflavin and the increased one was. found to be less in the bean milk, more in the skin-milk, the raw milk, and the most in the mixture of bean milk, skin milk and saccharose. From these facts, it was concluded that there is less conposition of riboflavin when Lactobacillus was cultivated in the bean milk only and that remarkable increasing in composition of riboflavin by cultivating Lactobacillus in the bean milk mixed with a small amount of skin-milk and saccharose.