Lactic acid-forming bacteria concerning the saké brewing were classified into two Groups A and B, and each Group into two Subgroups A
1 and A
2 on one hand and B
1 and B
2 on the other hand. Group A Subgroup A
1: 68 strains from
koji, moto, and
moromi. Subgroup A
2: 12 strains from
yamahai-moto.Group B Subgroup B
2: 6 strains from
koji, moto, and
moromi. Subgroup B
2: 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.
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