The author isolated bacteria from the putrefied moromi-mash of saké and its service-water from the well in Saitama-prefecture separately. It was found that these two bacteria could be classified into the same species after the studies of morphological and physiological characters. It was very similar to Micrococcus sidt.vrems-magnus ODA. and named Micrococcus sake KATO by reasan of some different properties for the sugar fermentation and the most moderate temperature of cultivation.
A simplified method for determination of the fermentation ability has been designed by using a thick-glassed injection-tube. As already mentioned, the fermentation abilities of “saké-rnoto” or “saké-moromi” (saké wine mash) varied according tothe growth period of the yeast grown in them. Thus, changes in their apparent fermentation abilities (output of gas evolved in a unit hour) showed about the same ftspectg as their true ones (output of gas evolved per unit weight of the yeast in aunit hour). Several sorts of samples in two breweries in Sendai, were adopted to the test, and it was recognized that this new method is useful in management of saké-brewing.
Aspergilli for “Amasake” brewing were selected by practilal niannfacturing trials under controlled conditions. Suitable Aspergillif or “Sake” brewing were selected from these strains suitable for “Amasake” brewing considering the low production of coloring substances in the Koji extract. Two strains of Aspergilli available for the submerged culture were obtained after practical culture urials. somewere suitable for amylase. production, and the other were for protease production.