. Pharmaceutical bacteriology, with special reference to disinfection and sterilization. Bacteriology. C&-, 0 . .^ ©. Fig. 72.—Sake making. A, Dead or dying yeast cells; B, active yeast cells which convert the saccharine substances formed by the aspergiUus into alcohol. C, D, yeast cells and hyphae of aspergillus frona the fermenting vats. The Japanese soya sauce (fermented soya beans, Glycine hispidus) and miso, a soup stock of wheat and soya beans, is prepared through the action of Aspergillus oryza and A. wentii. The Javanese arrak is made from rice which is first acted upon by a fungus
. Pharmaceutical bacteriology, with special reference to disinfection and sterilization. Bacteriology. C&-, 0 . .^ ©. Fig. 72.—Sake making. A, Dead or dying yeast cells; B, active yeast cells which convert the saccharine substances formed by the aspergiUus into alcohol. C, D, yeast cells and hyphae of aspergillus frona the fermenting vats. The Japanese soya sauce (fermented soya beans, Glycine hispidus) and miso, a soup stock of wheat and soya beans, is prepared through the action of Aspergillus oryza and A. wentii. The Javanese arrak is made from rice which is first acted upon by a fungus (Ragi) in many respects similar to A. oryza, and subsequently, the alcoholic fermentation is carried on by the Saccharomyces, thus the method of arrak manufacture is closely similar to. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia, Blakiston
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Keywords: ., bookcentury1900, bookdecade1910, bookpublisherphila, bookyear1912
