Studies on Shoyu-Manufacture by Paper Partition Chromatography
Paper Partition Chromatographyに依る醤油の研究

H. YOSHINO
1951 JOURNAL OF THE SOCIETY OF BREWING JAPAN  
We collected various putrefied and normally fermenting mashes of sake and tested them microscopically . and analytically and isolated bacteria by the plate culture method. As the results of the studies we concluded that the putrefaction of moromi-mash of sake was caused by acid-forming bacteria (lactic bacteria).
doi:10.6013/jbrewsocjapan1915.46.105 fatcat:euauwk3uijgm3gwprzke4m44ku