296 YEASTS AND YEAST-LIKE FUNGI 



be included in the genus Candida. Henrici, in the first edition of 

 this book (1930) recognized only one pathogenic species, Monilia 

 albicans, and one saprophytic species, M. Candida. Castellani ^ and 

 Dodge,* on the other hand, have recognized a large number of spe- 

 cific and even generic names, many of which certainly are synonyms. 

 Perhaps the following key derived from the work of Martin and 

 associates ^^ and Langeron and Guerra ^ will be more satisfactory 

 than either extreme. Moniliases will be discussed in Chapter X. 



CLASSIFICATION OF CANDIDA SPECIES ENCOUNTERED IN 



MEDICAL MYCOLOGY 



("Medical MoniUas") 



A. Dry, flat, wrinkled colonies on Sabonraud agar, heavy pellicle on liquid media. 



Candida Krusei ( = Monilia Krusei) 



B. Moist, creamy colonies on Sabouraud agar, slight or no pellicle on liquid media. 



1. Glucose only fermented. C. parakrusei (= AI. parapsilosis) 



2. Glucose and other sugars fermented. 



a. Sucrose fermented; blastospores in verticals or in loose clusters. 

 aa. Raffinose not fermented. 



* Maltose, not lactose, fermented. 



C. tropicalis (= M. Candida) 

 ** Lactose, not maltose, fermented. 



C. pseudotropicalis ( = M. mortifera) 

 bb. Raffinose fermented. C Gidlliermondi{ = M.Guilliermondi) 



b. Sucrose not fermented, blastospores in dense globular clusters. 



C. albicans ( = M. albicans) 

 (= M. psilosis) 



The above key includes only organisms isolated from pathological 

 lesions or from the normal body. None of these is of exclusive para- 

 sitic habitat except possibly C. albicans. From non-animal sources 

 the other species in the above key frequently may be isolated, espe- 

 cially C. tropicalis (M. Candida). 



Some species of Candida, not included in the above key, are of 

 particular industrial importance. These are species sometimes rele- 

 gated into a separate genus, Brettanomyces.® They have a tendency 

 to develop only a primitive pseudomycelium, but the multipolar 

 budding cells cling together in clusters. Blastospores vary consider- 

 ably in size and shape. Alcoholic production is slow and under 

 aerobic conditions so much acid is produced as eventually to kill 

 the cells. The cultures may be maintained by preventing accumula- 

 tion of acid by maintaining them under anaerobic conditions, or by 

 adding calcium carbonate to the medium. These Brettanomyces 

 species of Candida are concerned in the after-fermentation of Bel- 



