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Can readily be correlated with a predominance of bacterial instead of mold activity. A low brine content in the moromi while fermentation is in progress, as well as too high a temperature during this period, produces conditions favoring these undesirable flavors. There are many difficulties in conducting a process like the manufacture of soy sauce. If this were not true the process would not be regarded as secret, as it so generally is in the Orient. In Japan the process of shoyu manufacture is...

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Fibre Retting Bacteria

Epidermis test of flax fibers when retting is nearly complete. The fibers are well separated and of fine diameter. Pieces of outicle c are clinging in spots. When this stage of retting is reached It is necessary to Bwish the fibers to and fro in water in order to tell whether the epidermis is well loosened. Flax fibers at the completion of the epidermis test. Retting is at the same stage as that shown in figure next above. The oortex is shown after it has been swished to and fro in water....