Yeast 



204 



Yeast: cheesy, III. 280; IV. 313, see also: 

 Saccharomyces ellipsoideus and S. cur- 

 vatus. 



- chromogenous, III. 345; IV. 217; V. 

 259-263, see also: Yeast, red, and: 

 Yeast, torula. 



- classification, III. 11, 12, 182, 183, 

 280, 292*, 345. 



- colonies in liquid media, IV. 322. 



- cultivation for cytological research 

 and microphotography, III. 283. 



- cytase during sprouting, V. 225. 



- cytase-like action by Lactococcus ag- 

 glutinans, IV. 318, 319. 



- decrease of spore formation during 

 cultivation, III. 56, 262, 263, 278, 279, 

 286, 287, 292; IV. 287. 



Djedda, III. 176, 182. 



- dried, IV. 197; V. 117, 164, 165, 207, 

 220-224, see also: Yeast, bakers. 



- dried, glycogen production by the 

 necrobiotic cells, V. 207, 215. 



- dried, maceration juice, fermenting 

 power, V. 220, 222-224. 



- dried, maceration juice, relation be- 

 tween the fermenting power and the 

 quantity of opened yeast cells, V. 224. 



- dried, maceration juice, significance 

 of the autofermentation during pre- 

 paration, V. 222-225. 



- dried, reduction power, IV. 197. 



- dried, zymase diffusion, V. 165, 220- 

 227, 251. 



- dried, living -- and dead cells, stain- 

 ing with methylene blue, V. 116-118. 



- ester production, III. 173, 183-185, 

 259; IV. 232. 



- fat, see : Saccharomyces pulcherrimus. 



- fat production, III, 178, 180, 283; 

 V. 72, 240-242, 260, 261. 



- fermentability of sugars, III. 12-16- 

 17, 131-133-135, 147-149; V. 234, 260. 



- fermentation, III. 14-17, 60-62, 72, 

 131-135, 147-149, 183, 184, 261-265, 

 291; IV. 40, 65, 103; V. 222, 234, 251, 

 260. 



- fermentation and growth independent 

 processes, III. 262; IV. 103; V. 222. 



- fermentation in relation to glycogen, 



III. 291. 



- film forming, III. 11-17, 184, 273; 



IV. 23; V. 167; VI. 62, see also: Sac- 

 charomyces mycoderma, S. sphaericus 

 and 5. orientalis. 



- films of, II. 235; III. 184, 273, 328. 



Yeast: formation of sulphuretted hydro- 

 gen, III. 105, 106; IV. 24, 35, 203, 204. 



glucose, II. 240; III. 12, 16, 61, 94, 

 131, 149, 182, 192, 259, 290; IV. 232; 

 V. 72, 260. 



- glycogen, III. 284, 285, 287, 288-291 ; 

 IV. 40; V. 62, 64, 71, 161, 162, 207, 

 222, 239, 274. 



- granulose in the spore wall, III. 284, 

 287; V. 64. 



- in cheese, II. 214-217, 222, 223, 351; 



III. 280, 320, 345. 



- in symbiosis with Lactococcus aggluti- 

 nans, IV. 318, 319. 



indican decomposition by katabo- 

 lism, III. 345. 



- indigo enzymes, III. 345, 347-350; 



IV. 101. 



- influence of certain peptones ("bios"), 

 IV. 289. 



- influence of glucosides, III. 328; IV. 



23. 



- influence of zinc, III. 4. 



- insect, see: Saccharomyces pulcher- 

 vimus. 



- kephir, II. 213-220, 280; III. 268, 

 see also: Saccharomyces kephir. 



- lactose, II. 210-212, 221-224, 351, 

 354; III. 12, 94, 131, 133, 182, 269, 

 345; IV. 101, 289. 291, 327, 330; V. 

 259, 260, 262. 



- laevulose, II. 240; III. 16, 61. 



- Lebedeffs maceration juice, V. 

 220-227. 



- maltose, II. 240; III. 12, 16, 55, 61, 

 94, 131, 134, 148, 149,259,269, 285, 

 286, 287; IV. 40, 232, 313; V. 260. 



- manufacture, III. 13, 16, 320; IV. 54, 

 60-63-65-77, 314, 315. 



- manufacture, aeration process, IV. 

 60-65, 315. 



- manufacture, Vienna process, IV. 60- 

 64,314. 



- microcellular species, isolation by 

 drying at high temperature, III. 281, 

 287-289. 



- monose, III. 12, 94, 131, 149, 182, 

 259, 290; IV. 232; V. 72, 260. 



- mother yeast, III. 69; IV. 56, 57, 60, 

 61-64, 67, 76, 77, 315. 



- mother yeast, constituents, IV. 63, 68, 

 70, 315. 



- mother yeast, preparation with a pure 

 culture of lactic acid bacteria, IV. 

 68. 



