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- W2333250041 abstract "The degree of the growth of true Bac. hyochi (putrefactive bacteria of Japanese sake) was biologically assayed on the filtrates of the mother mash and main mash in the course of sake brewingby using “kioji” juice containing added alcohol as the basal medium. The results were as follows:-As for the mother mash, the true Bac. hyochi grew scarcely before the beginning of fermentation, but it grew vigorously from the first to the main stage of fermentation. Then it decayed suddenly as the fermentation was over. As for the main mash, its growth reached the maximmuni at the time of high foam and decreased gradually together with its maturing.The Streptomyces strains formerly isolated from certain mother mashes seemed to promote the putrefying of the main mash, but they seemed to have no important role concernig the growth. of Bac. hyochi." @default.
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- W2333250041 date "1955-01-01" @default.
- W2333250041 modified "2023-10-05" @default.
- W2333250041 title "Studies on the growth factors of Bac. hyochi showing variable growth in the course of sake brewing." @default.
- W2333250041 doi "https://doi.org/10.6013/jbrewsocjapan1915.50.234" @default.
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