618 SUMMARY OF CURRENT RESEARCHES RELATING TO 



Misgomyces. Receptacle consisting of numerous cells superposed 

 singly or in tiers of two or three cells each, terminating in a more or 

 less irregularly cellular base bearing appendages singly or in groups ; 

 perithece solitary. 



Enzodiomyces. Receptacle elongate, multicellular, consisting of a 

 large and indefinite number of cells sxaperposed above the single basal 

 cell, and distally becoming divided by a few or many longitudinal septa, 

 the distal portion bearing a unilateral series of peritheces and appen- 

 dages ; peritheces with from nine to ten wall-cells in each row, borne on 

 a 3-celled stalk. Closely allied to Zodiomyces. 



Saccharomyces anomalus Group.* — Herr L. Steuber examined four 

 varieties of the Saccharomyces anomalus group : — (i.), distinguished by 

 the acetic-etherlike aromatic odour of the cultures, was isolated from 

 yeast water ; (ii.), obtained from fermenting cherries, was characterised 

 by the pinkiness of old cultures ; (iii.) and (iv.) were derived from 

 Munich beer. On wort all four forms were thermophilous. Their 

 spore-formation was marked by special characteristics : — (i.) ferments 

 10 per cent, solution of saccharose, dextrose, and levulose, but not 

 maltose, lactose, or galactose ; in the sugar solutions were formed 

 acetic ether and acetic acid, and some butyric acid, and in lactose and 

 galactose there were traces of free alcohol, (ii.) inverts and ferments 

 10 per cent, cane-sugar solution, but not levulose, dextrose, lactose, 

 galactose, or maltose ; acetic ether and fatty acids were not formed, 

 and only traces of acetic and butyric acids, (iii.) and (iv.) do not 

 ferment sugars, and form only traces of alcohol. Neither acetic ether 

 nor fatty acids were produced ; and while at first traces of acetic and 

 butyric acids were present, they were oxidised later on. All four forms 

 decolorise beer-wort after long cultivation. None of the four forms 

 affected the taste of low-fermented beer. 



Yeast-Fungus as a Symbion in Beetle's Gut.t — Dr. K. Escherich 

 notes that, just as Saccharomyces guttulatus has, according to Casagrandi 

 and Buscalioni, its normal habitat in the rabbit's stomach and intestine 

 (and other cases are known), so in the gut of Anobium paniceum there 

 is a normal occurrence of a budding chain-forming yeast-like fungus. 

 In the larva and adult it is always present in the cells of the wall of the 

 mid-gut, and is localised in quite definite areas. In the pupa it almost 

 disappears, but reappears in abundance when the imago begins to feed. 



Fragrant " Mycoderma " Yeast4 — Mr. B. T. P. Barker describes a 

 yeast with a pleasant fruity odour, which was obtained when commercial 

 ginger was added to saccharose -Mayer solution, beer-wort, and other 

 nutrient media. The growth has a white floury appearance. In 

 hanging drops a single cell budded off another in about two hours at 

 19 -19*5° C, and after about eight cells had been produced, the 

 gelatin in the immediate neighbourhood was liquefied so that the colony 

 became broken up. 



The individual cells of this yeast, Saccharomyces anomalus, vary in 



* 



Zeitschr. f. d. gesammt. Brauweseri, xxiii. pp. 3-10, 17-25, 33-6. See Bot. 

 Oentralbl., lxxxii. < 1900) pp. 204-5. 



t Biol. Centralbl., xx. (1900) pp. 340-8 (6 figs,). 

 X Ann. of Bot., xiv. (1900) pp. 215-44 (1 pi.). 



