Microscopie. — Eumycetes. 601 



Beschreibung angefügt, welche die für die Erkennung wesentlich- 

 sten Merkmale enthält. Eine weitere Spalte unterrichtet über den 

 Standort der Pflanze bezw. den Ort, an dem sie meist bequem zu 

 erlangen ist (in den Gewächshäusern, Gärten usw.). Darauf folgen 

 Angaben über die Sammelzeit, die für die Untersuchung zu sam- 

 melnden Teile der Pflanze und das was daran besonders beobachtet 

 werden kann. In der letzten Spalte sind unter Angabe der Seiten- 

 zahlen kurz die Werke aufgeführt, in denen sich über die Unter- 

 suchung und die Präparation Näheres findet. 



Leeke (Neubabelsberg.) 



Kurono, K., On the Asparagine-splitting Enzyme in 

 Yeast. (Journ. Coli. Agric. Imp. Univ. Tokyo. I. 3. p. 295-300. 1911.) 



The presence of an enzyme which liberates ammonia from 

 asparagine is proved in sake as well as in beer yeast. This enzyme 

 can be extracted with water or with a dilute alkaline Solution and 

 acts equally well both in acid and alkaline reactions. 



As its action is confined to asparagine and is totally inefficient 

 towards leucine, urea etc., it has probably nothing to do with the 

 formation of fusel oil during alcoholic fermentation. Jongmans. 



Kurono, K., On the formation of Fusel oil by Sake Yeast. 

 (Journ. Coli. Agric. Imp. Univ. Tokyo. I. 3. p. 283-294. 1911.) 



Fusel oil is formed in sake chiefly from leucine, which is a 

 decomposition product of rice protein. 



The formation of fusel oil is diminished in some degree by the 

 addition of ammonium carbonate or ammonium phosphate to the 

 fermenting liquid. The best proportion between these ammonium 

 salts and leucine was found to be 2—3:1. The eccess of ammonium 

 phosphate not only increases the fusel oil but also prevents the 

 propagation of yeast cells. Both ammonium citrate and tartarate 

 are useless for this purpose. 



Glycocoll seems to favour the formation of acetic acid and 

 acetic ester in the fermenting liquid. Jongmans. 



Mitsuda, T., Note on Yeasts of "Sho-yu" mash. (Journ. Coli. 

 Agric. Imp. Univ. Tokyo. I. 3. p. 345—355. Taf. 16. 1911.) 



The author describes 5 varieties of yeast. They differ from 

 Saccharomyces Soja Saito by fermenting Sucrose and Raffinose, 

 while their yeast does not ferment either. But the third variety 

 somewhat resembles to Saito's, fermenting these two sugars very 

 feebly. While Sacch. Soja forms spores only on the cells of the 

 yeast ring, it does not form them on a gypsum block. In the five 

 varieties, described in this paper, they are always absent. 



Jongmans. 



Takahashi, T. and H. Saito. Some new varieties of Willia 

 anomala as Aging Yeast of Sake. (Journ. Coli. Agric. Imp. 

 Univ. Tokyo. I. 3. p. 227—268. PI. 12. 1911.) 



From the properties described in this paper, it is highly pro- 

 bable that this yeast are quite new varieties of Willia anomala with 

 the exception of var. I, which behaves very similarly towards car- 



