602 Eumycetes. 



bohydrates as the variety of Lindner's Willia anomala isolated 

 from an America beer (India wharf). 



However, Lindner's variety causes an active fermentation in 

 levulose and galactose Solutions, whereas the var. I Ferments the 

 latter sugar very sparingly and the fermentation of the former 

 sugar is doubtful. 



It is very important and interesting that these varieties behave 

 very differently as to ester formation when shavings of Cryptomeria 

 japonica are added to the Solutions; also the fact that they form 

 esters from organic acid salts or free acids in the presence of alco- 

 hol or simply from organic acid salt (except var. II) in the absence 

 of carbohydrates. Further, the formation of" ester in common media, 

 containing carbohydrates, is well known property of Willia ano- 

 mala. So, these varieties form esters not only from carbohydrates, 

 but also from preexisting alcohol and organic acid. The fact that 

 variety III grows better in alcohol containing the tions than in those 

 without alcohol, in the absence of carbohydrates, shows well that 

 this variety also assimilates alcohol: a property distinguishing it 

 from the common mycoderma yeast, which is simply a destroyer 

 of alcohol. 



A copious evolution of the fruit ester fiavour in ammonium 

 buyrate containing Solution explains the role of this salt in sake 

 brewing. 



As regards the difference between carbohydrates and glycerin 

 for ester formation, it is worth noticing that the formation of ester 

 is always absent in the cultures of glycerin Hayduck's Solution, 

 whatever may be the source of nitrogen Compounds. 



The great assimilability of aminoacids by our yeast, is an im- 

 portant property for the aging or after ripening of sake; for common 

 sake yeast Saccharomyces sake assimilates the acids moderately as 

 compared with our Willia anomala varieties, e. g. Sacch. sake. B. 21 

 of Oji Sake Brewing Institute assimilates only 0.059% of the acids 

 from a Solution containing 0.123°/ while our Willia varieties assi- 

 milate 0.116 — 0.097°/ of the acids according to the varieties. 



From the results of several experiments must be concluded that 

 during the after ripening or the aging of sake, there must be present 

 certain varieties of Willia anomala, which produce definite changes 

 in the composition of young sake, and that the artificial addition of 

 this yeast to young sake accelerates the ripening, producing well 

 aged sake in a comparatively short time. Jongmans. 



Takahashi, T. and T. Yamanoto. The assimilation and for- 

 mation of Amino-acids by Saccharomyces Sake and 

 other veast varieties. (Journ. Coli. Agric. Imp. Univ. Tokyo. 

 I. 3. p. 275—281. 1911.) 



The assimilability of amino-acids differs widely according to 

 the varieties of yeast, and, especially in sake-brewing, such yeast 

 must be selected, as consumes the greatest quantity of amino-acids 

 and produces the least quantity of fusel oil. 



In the cultures of certain varieties of sake-yeast and Torula 

 (red var.), there was an increase of amino-acids inspite of the for- 

 mation of fusel oil. 



The quantity of acids formed in the culture has no relation to 

 the other products. Jongmans. 



