CRYPTOCOCCOIDEAE, CRYPTOCOCCUS 287 



There is no need of a separate genus Asporomyces to take care of 

 these strains. 



The fermenting species of Cryptococcus are nearly, if not quite, 

 as active as species of Saccharomyces. Although of less industrial 

 importance than Saccharomyces, some species are of economic sig- 

 nificance. Some species are a source of trouble in breweries, others 



Fig. 114. Giant colonies of yeasts: 1, Saccharomyces sp. from soil; 2, Pichia 

 memhranaejaciens; 3, Hansenula anomala; 4, "Torula cremoris" ; 5, Crypto- 

 coccus pulcherrimus ; 6, Rhodotorula glulinis. 



in dairy establishments. Lactose-fermenting species may cause de- 

 fects in cream or may be used to produce certain fermented milk 

 drinks. See page 279. Some strains take part in natural alcoholic 

 fermentations. Spoilage of dehydrated and fresh fruits is sometimes, 

 in part at least, due to species of Cryptococcus. See following 

 chapters. 



Cryptococcus pulcherrimus is the only highly pigmented species 

 and has been extensively studied. The pigment, a dark maroon, 

 according to Beijerinck is secreted as a colorless chromogen which 

 becomes dark red in the presence of iron salts and of air. On agar 

 slant cultures with glucose one usually obtains a cream-colored 

 growth with a dark maroon zone extending into the agar for some 

 distance below the surface, at times forming a ring in the butt of 

 the tube. With some media the growth itself becomes darkly colored. 



