1. In order to investigate on the microflora and enzyme activity of mold wheat $quot;Nuruk$quot;, the major source of microorganisms for the brewing of Takju (a Korean Sake), two samples of Nuruk, one prepared at the College of Agriculture, Chung Nam University (S) and the other perchased at a market (T), were taken for the study. The molds, aerobic bacteria, lactic acid bacteria, and yeasts were examined and counted. The yeasts were classified by the treatment with TTC (2, 3, 5 triphenyltetrazolium chloride) agar that yields a varied shade of color. The amylase and protease activities of Nuruk were measured. The results were as the followings. a) In the Nurnk S found were: Aspergillus oryzae group, 204×10^5; Black Aspergilli, 163×10^5; Rhizogus, 20×10^5; Penicillia, 134×10^5; Areobic bacteria, 9×10^6-2×10^7 ; Lactic acid bacteria, 3×10₄ In the Nuruk T found were: Aspergillus oryzae group, 336×10^5; Black Aspergilli, 286×10^5; Rhizopus, 623×10^5; Penicillia, 264×10^5; Aerobic bacteria, 5×10^6-9×10^6; Lactic acid bacteria, 3×10⁴ b) Eighty to ninety percent of the aerobic bacteria in Nuruk S appeared to belong to Bacillus subtilis while about 70% of those in Nuruk T seemed to be spherical bacteria. In both Nuruks about 80% of lactic acid bacteria were observed as spherical ones. c) The population of yeasts in 1 g. of Nuruk S was about 6×10^5, 56.5% of which were TTC pink yeasts, 16% of which were TTC red pink yeasts, 8% of which were TTC red yeasts, 19.5% of which were TTC white yeasts. In Nuruk T (1 g) the number of yeasts accounted for 14×10⁴ and constituted of 42% TTC pink. 21% TTC red pink 28% TTC red and 9% TTC white. d) The enzyme activity of 1 g Nuruk S was: Liquefying type Amylase, D40/30,=256 W.V. Saccharifying type Amylase, 43. 32 A.U. Acid protease, 181 C.F.U. Alkaline protease, 240 C.F.U. The enzyme activity of 1 g Nuruk T was: Liquefying type Amylase D40/30,=32 W.V. Saccharifying type amylase ^(30)34.92 A.U. Acid protease, 138 C.F.U. Alkaline protease 31 C.F.U. 2. During the fermentation of $quot;Takju$quot; employing the Nuruks S and T the microflora and enzyme activity throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated and cultured. The strains (1×10^6/㎖) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of microflora was examined during the fermentation. The results were: a) The molds disappeared from each sample plot since 2 to 3 days after mashing while the population of aerobic bacteria was found to be 10×10^7-35×10^7/㎖ inS plots and 8.2×10^7-12×10^7 in plots. Among them the coccus propagated substantially until some 30 hours elasped in the S and T plots treated with lactic acid but decreased abruptly thereafter. In the plots of SP. SR. TP. and TR the coccus had not appeared from the beginning while the bacillus showed up and down changes in number and diminished by 1/5-1/10 the original at the end stage. b) The lactic acid bacteria observed in the S plot were about 7.4×10^7 in number per ㎖ of the mash in 24 hours and increased up to around 2×10^8 until 3-4 days since. After this period the population decreased rapidly and reached about 4×10^5 at the end, In the plot T the lactic acid becteria found were about 3×10^8 at the period of 24 fours, about 3×10 in 3 days and about 2×10^6 at the end in number. In the plots SP. SR. TP, and TR the lactic acid bacteria observed were as less as 4×10^5 at the stage of 24 hours and after this period the organisms either remained unchanged in population or ceased to exist. c) The maiority of lactic acid bacteria found in each mash were spherical and the change in number displayed a tendency in accordance with the amount of lactic acid and alcohol produced in the mash. d) The yeasts had showed a marked propagation since the period of 24 hours when the number was about 2×10^8 ㎖ mash in the plot S. 4×10^8 in 48 hour