FERMENTATION BACTERIOLOGY. 625 



Concerning the amount of transpiration in a moist tropical climate, G. Ha- 

 BERLANDT (Jahrb. JViss. Bot. [Pringsheitfi], 31 (1897), No. 2, pp. 273-288). 



Concerning the transformation of fats during germination and their chemical 

 and physiological significance ( Wchribl. Bran., 14 (1897), No. 39, pp. 488, 489). 



On the formation of albuminoids in plants, B. Hansteen (Ber. Hoiere Landbr. 

 Skole i Acts, 1895-'96, pp. 214-217). 



The alkaloid of the black lupine, K. Gerhaud (Arch. Pharm., 235 (1S97), No. 5). 



Concerning the alkaloid of the perennial lupines, K. Gerhard (Arch. Pharm., 

 235(1897), No. 5). 



On the effect of alkaloids on plants in the light and darkness, G. Schwartz 

 (Tnaug. Diss., Erlangen, 1897, pp. 49). 



On the influence of light on growth, K. Stameroff ( Flora, 83 (1897), pp. 135- 

 150; abs. in Bot. CentbL, 72 (1897), No.5, p. 179).— The author found that the vegeta- 

 tive hyphas of Mucor aud Saprolegnia grew equally well in light and darkness, 

 while the growth of the reproductive hyph.c of Mucor was checked in the light. 

 The rhizoids of Marchantia grew better in light than in darkness. The pollen tubes 

 of Colutea arborescens and Robinia pseudacacia ilid not grow in the light. The pollen 

 tubes did not make equal growth and it was largely controlled by the amount of 

 sugar in the medium. 



Concerning the specific heat of plants, II. Simmer (Allg. ]'><><. Ztschr. Syst. Flor. 

 Pjtanzengeof/., etc., 3 (1S97) No. 10, pp. 160-163). 



FERMENTATION— BACTERIOLOGY. 



On the origin of sake yeast, K. Yabe (Imp. Univ. Col. Ayr. \ToJcyo] 

 Bui., vol.3, No. 3, pp. 221-221,). — The author has investigated the origin 

 of sake yeast (Saccharomyces sake) which develops so rapidly in certain 

 stages of sake brewing. The hypothesis that it is derived from Asper- 

 gillus oryzwis not accepted, pure cultures of that fungus proving incapa- 

 ble of forming the yeast cells. Examinations made of air in the botanic 

 garden, while showing numerous fungi, did not include any sake yeast. 

 Yeast cells were found in considerable number in the cellars where the 

 fermenting rice is kept. A sterile plate cm. in diameter exposed for 

 30 minutes to the air of the cellar contained, after 76 days, 207 colonies 

 of Penicillium, 70 of Aspergillus, and 36 of yeast. The source whence 

 the yeast came into the cellar is stated to be the rice straw, mats of 

 which are extensively used in the first stage of sake manufacture. 

 Examinations made of rice straw from mattings in the cellar, from fresh 

 straw from the fields, and from soil from rice fields all showed the 

 presence of the sake yeast. 



The sake yeast cells are globular or slightly elipsoid in form, 5 to 9/.i 

 in diameter, usually 7ju. In budding the cells soon separate, seldom 

 or never forming the long chains seen in some yeasts. 



The yeast forms on gypsum blocks, but not in the fermenting liquid, 

 1 to 3 ascospores, a previous good nutrition rather rich in protein being 

 necessary to ascospore formation. The author has not proved that the 

 ascospores are capable of producing the yeast cells. No trace of any- 

 thing resembling a mycelium, as claimed by Korschelt, 1 was observed. 



Sake yeast is said to be capable of continuing fermentation in the 



J Mit. Gesell. Ostasien, Tokyo, 1878. 



