j^N. loos.] SAITO.—FORMOSAN FERMENTATION ORGANTSMS. 13 



When this yeast was cultured in hopped wort, it produced 

 in 20 daj^s 5.24? per cent, (vohime) of alcohol. 



It is not yet certain whether the form noted here is identi- 

 cal with any previously described or new to science, because 

 the most important physiological point of ascospore formation 

 I have been unable to observe fully. 



(3) A Mycoderma Yeast. 

 In some of the separation cultures from the mash made by 

 using the " Shiro-koji " I frequently met with a Mycoderma 

 yeast. A dense white wrinkled dry skin formed at the top of 

 the culture solution. The young cells were oval and averaged 

 about 4 to 6 ii in diameter, rich in protoplasm and containing 

 one or more vacuoles. In the cells from old cultures 1 to v3 

 small oil drops are visible. The yeast forms no ascospore and 

 it develops no fermentation in saccharine solutions, whatever 

 kind of sugar may be used ; and the power of producing acid 

 is also very weak. 



I have been unable to identify this form with certainty. 

 However, since this is obviously not concerned with alcoholic 

 fermentation, I did not follow out the details of its properties. 

 November, 1907. 



Botanical Institute, 



College of Science, 



Imperial Universit}', 

 Tokyo. 



