Microorganisms present in the unfermented grains of millet at the Initial stage of steeping and after sieving at the initial stage of souring for the preparation of
kamu were moulds (
Aspergillus versicolor, Penicillim nigricans and
Rhizopus stolonifer), bacteria (
Pediococcus pentosaceus and
Lactobaclllus plantarum) and a yeast (
Saccharomyces cerevisiae). Only the bacteria and yeast persisted to the end of the steeping period. These, together with another yeast,
Candida krusel, brought about the final souring of
kamu.