60 Algae. — Eumycetes. — Bacteriologie. 



bringt zu einem in Wasser liegendem Praeparate einige Stärke- 

 körner und fügt vom Deckglasrande 1 — 2 Tropfen konzentrierte 

 Salpetersäure oder Eisenchlorid zu. Das Jod des Praeparates wird 

 in Freiheit gesetzt und färbt die Stärke blau. Verdünnte Salz- oder 

 Schwefelsäure wirken langsamer. Derart lässt sich Jod noch in 

 einem Milligramm schweren Praeparate nachweisen und zwar, wie 

 Vergleiche mit einer Kaliumjodidlösung von bestimmten Gehalt zeigen 

 in Bruchteilen eines Milligramms. Auch in dem aus der Schnitt- 

 fläche eines frischen aber ordentlich abgewaschenen „Laminaria- 

 stengels" herausquellenden Zellsaft ist Jod nachweisbar. Der etwas 

 umständliche mikrochemische Jodnachweis nach Jus tu s deutet fer- 

 ner an, dass Zellkern und Chromatophoren jodhaltig sind. Quanti- 

 tative Bestimmungen an frischen Material aus Helgoland ergaben 

 einen schwankenden Jodgehalt, der in den „Blättern" grösser war, 

 als im ,,Stiel". Tunmann. 



Takahashi, T. A preliminary Note on the varieties of 

 Aspergillus Orysae. (Journ. of the Coli, of Agr. Imp. Un. of Tokyo. 

 I. p. 137—140. 6 Fig. 1909.) 



There exist evidently three varieties of Aspergillus Orysae, dif- 

 fering in their morphological and physiological properties; i. e. length 

 of the conidiophore, color production in the nutrient fluid, Optimum 

 temperature for spore production, speed of Hquefying gelatine and 

 presence of an oxidising enzyme. 



The writer distinguishes these varieties as follows: 



1. Variety with very long air-mycelium found in Tanaka's 

 sample. Spores are forraed very late. 



2. Variety with Short air-mycelium found in Ueda's sample. 



3. Variety with Short air-mycelium found in Higuchi's sample. 

 The oxydising enzyme is absent in variety 1. The varieties 2 



and 3 show much resemblance. Jongmans. 



Takahashi, T. Studies on the Microorganisms ofTanezu. 

 (Japanese vinegar ferment). (Journ. of the Coli, of Agr. Imp. 

 Univ. of Tokyo. I. p. 103—133. 1909.) 



The majority of the micro-organisms of Tanezu, which play an 

 important role during the manufacture of Kasuzu (a kind of Japanese 

 vinegar), are bacteria, which may belong to 1 Bact. rancens, 2 B. 

 aceti Pasteur, 3 B. xylinoides. The writer distinguishes and describes 

 7 varieties: B. ascendens Henn. var. Tanesii\ B. acetosiini Henn. var, 

 Tanesu] B. aceti Brown var. TancBu I und II, B. acetosiim Henn. 

 var. Tanesu] B. aceti Past. var. Tanesii\ B. xylinoides var. Tanesii. 



The Involution from these 7 varieties was not always present 

 and the production of the rose-red color is an interesting character 

 of these cultures. All varieties grow in diluted Sake (water 50 o/^) 

 except N". 7. 



The amount of acid produced is variable according to the 

 varieties ; some 5 %, others 1 o/o. 



The fermentation products in alcohol free media differ according 

 to the varieties: — some form methyl-alcohol and fusel-oil, others 

 form isopropyl-alcohol, ethyl-alcohol, methyl-alcohol and fusel-oil 

 and one, methyllactate or butyric acid. Jongmans. 



