Date: 24 March 2014
Hakkaisan sake (Nihonshu)
Copyright:
Fungal Research Trust
Notes:
Varieties of traditional sake and shochu made in different parts of Japan.
From left to right:
Shochu, made from barley and distilled, similar to whisky.
Shochu made by Furusawa from Miazaki prefecture on Kyoshu Island (25% alcohol)
High quality sake called Shochikubai made by Takara brewery in Kyoto from polished rice and used for purification in ceremonies such as weddings, within a Shinto religious ceremony (15% alcohol).
Sake made near the mountains of Hakkaisan in Niigata prefecture, top quality.
Sake made near the mountains of Hakkaisan in Niigata prefecture.
Sake made near the mountains of Hakkaisan in Niigata prefecture.
Dry sake called Suizin, made in the Iwate prefecture in the north of Japan.
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These colonies were isolated from a BAL, (also with bacterial qrowth of S.aureus and S.maltophilia) from a patient with a VAP (undergoing corticosteroid treatment). The growth medium used is sabouraud dextrose agar , incubated at 37° C
The identification is made by microscopic/macroscopic observation criteria.
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Microscopic morphology of A. flavus. Conidial heads are radiate, splitting to form loose columns, biseriate but having some heads with phialides borne directly on the vesicle.
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