On the occurrence of dark browned sake-cake (Part III)

Continuing the work reported previously, we have isolated 6 strains, which were supposed to be physiological forms of Pullularia pullulans BERKHAUT, and 16 strains of Cladosporium.We carried out biological studies and found that these strains were similar to those of the previous report. Since it seemed that the 6 strains of P. pullulans were responsible for dark browned sake rather than the 16 strains of Cladosporium, the next tests of growth inhibition were carried out only with the former 6 strains.The tests showed that the growth inhibition occurred on the koji-agar medium containing 7.5 % alcohol, 0.05 % succinic acid, and 0.05 % lactic acid, which were considered to correspond with the composition of sake cake, if 0.05 % phthalic acid or 0.005 % sodium pentachlorophenate was added to the medium, and the inhibitory power of the latter was larger than that of the former.