6 KANSAS UNIVERSITY SCIENCE BULLETIN. 



tendency to split into sporogenous and asporogenous races in 

 other species of budding organisms. 



Alfred Jorgensen (1898) has described new races, differing 

 in their qualities with respect to brewing, which may come 

 from the offspring of a single cell. This author has success- 

 fully selected races having better clearing powers and others 

 with superior aromatic qualities. 



H. Will (1899) noted a variation in the types of colonies 

 produced on gelatin by four bottom beer yeasts experimented 

 on. These types varied in the degree of regularity of the 

 colony nucleus and outline. Long growing on one medium 

 tended to fix the type so that fewer variations of this sort 

 were observed. The author found that irregular forms more 

 often occurred on cultures taken from the pellicle, and he 

 noted a parallelism between the tendency to early forma- 

 tion of pellicles and the early formation of outgrowths in 

 colonies. The pellicle of some forms produced irregular 

 colonies, while the sediment of the same type produced 

 regular, though sometimes irregular also. Repeated trans- 

 fers in wort and beer gelatin tended to restore regularity 

 to the forms of colonies. The outgrowths of irregular colo- 

 nies were sometimes composed of elongated cells and some- 

 times of spherical. Spore formation diminished in forms 

 producing irregular colonies and returned again as the colo- 

 nies became more regular. Races exhibiting cells of my- 

 celium-like form retained their characteristics during three 

 years of repeated transfers in a favorable medium, and the 

 author regards such types as a sort of generation in the 

 cycle of their life-history. He believes that successive phases 

 or generations occur in these plants, and that the reported 

 formation of new races may be only the inception of new 

 generations. 



M. Hartman (1903) found in colonies of Torula coUiculosa 

 on wort gelatin and agar peculiar colonies having elevations 

 composed of cells larger than the normal. Cultures containing 

 these cells have the power of fermenting maltose, a property 

 not possessed by cultures which lack the large cells. Other 

 sugars tested — raffinose, cane, grape and fruit sugars — were 

 fermented by both type and variation alike. 



