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SummaryOne hundred and eighty-four kinds of bacteria were isolated and classified into 10 groups. They were presumably identified as follows; Pseudomonas, Flavobacterium and Achromobacter from water; Lactic acid former from koji ; Lactic acid former, Acetobacter, Gluconobacter and Bacillus mesentericus from moto (yeast culture); and two kinds of yeasts from moto and moromi-mash.It was confirmed that a greater part of bacteria concernig the sake brewing originated from koji and a small of them from the environment of the factory.

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