ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 85 



part of the stroma was sterile. At the same place he found Ascopoly- 

 jporus villosm, the stroma of which resemhles a young Polyporus. 

 The third genus on the same host was MollerieUa sp. n. The stromata 

 are harder than in Dussiella. The spores are at first very long and 

 septate ; they leave the ascus in this condition or they remain till fully 

 ripe, when the component cells fall apart and become rounded off. The 

 asci containing the mature spores seem thus to be quite different from 

 those of the earlier stages. Rick discusses the relation of the different 

 genera of Hypocreaceaj to each other. 



Laboulbeniaceee from the Vorarlberg.* — Josef Rick describes a 

 minute fungus that grew on a species of ant, Myrmka Imvinodis. It 

 consisted of a flask-shaped one-celled male cell, sterile appendages and 

 a rounded gelatinous female cell. At maturity the trichogyne disappears, 

 leaving the perithecium and the ascus with several fusiform spores. 

 The fungus is closely connected with Laboulbenia. The animals do 

 •not suffer from the parasite. 



Ascus form of Aspergillus fumigatus.j — Gr. Grijns found the 

 perfect fruit of this fungus in a culture of the conidial form. It con- 

 sisted of small irregular balls that lay on the surface of the nutritive 

 medium. The envelope is composed of hyphas, of which the short 

 thread-like cells are changed into thick-walled cells. The asci are ovate 

 and thin-walled, the spores red with a central band. The red colouring 

 matter does not appear until the spores are almost mature. 



Wild Yeast Infection. J — A. C. Chapman, in a paper read before 

 the Institute of Brewing, recounts the danger of allowing wild yeasts, 

 that is yeasts other than those cultivated, to enter the brewing vats. 

 Few of these yeasts are Saccharomycetes ; they are rather the yeast forms 

 of other fungi. Some of these exercise a very deleterious influence on 

 the teste or odour of the beer, though many of them are harmless and 

 may be neglected. To secure immunity from them, care must be taken 

 •that excessive cleanliness prevails in the chambers, and possibly that 

 the entering air should be filtered, but it is rare that mischief has 

 ensued from air-borne yeasts. Heat sterilisation has been found to be 

 largely effectual in getting rid of undesirable growths. The author 

 gives instances of cases of infection that have occurred, and the means 

 taken to destroy the invading yeasts. 



Origin of a Rose-coloured Yeast.§ — E. Klein and Mervyn Gordon 

 found that the spores of Puccinia sucevolens grew as yeast spores in 

 favourable media. The colour of the culture was a coral-red. It 

 developed also in milk, but only on the surface of the cream. The 

 yeast was not found to be pathogenic. 



Study of Yeast. || — W. Henneberg has published results of his 

 research on the life-duration of different yeasts. He took into con- 



* Oesterr. bot. Zeitscbr. Hi. (1903) pp. 159-64 (1 fig.). See also Centralbl. Bakt. 

 xi. (1903) p. 236. 



+ Centralbl. Bakt., xi (1903) pp. 330-2 (6 figs.). 



I Journ. Inst. Brewing, x. (1904) pp. 382-402 (6 pis.). 

 § Centralbl. Bakt., Orig., xxxv. (.1903) pp. 138-9. 



II Wocuenschr. Braueri., xxi. (1901) pp. 260, 288. 299, 310. See also Ann. Mycol,, 

 ii. (1904) pp. 474-7. 



