826 



THE SLIME OF DEMATIUM PULLULANS. 



By R. Greig Smith, D.Sc, Macleay Bacteriologist to the 



Society. 



During the investigation into the etiology of the gum-flux of 

 the peach and ahnond, a mould was isolated which, pending 

 further examination, was called a dematium-yeast.* Upon 

 saccharose media, it appeared as a raised glistening growth which 

 eventually became dull. The culture had an appearance which 

 suggested the presence of a small quantity of slime which was most 

 noticeable when the growth was raised from the surface of the 

 medium. It then appeared to be attached to the agar by a 

 slimy substance. 



Dematium ptdlulans has been credited with the production of 

 a gummosis (? gum-flux) of the plum by Masseef, and Wortmann| 

 has claimed that it causes a viscosit}^ in musts and wines. It is 

 known§ to produce a slimy or ropy consistency of unhopped beer- 

 wort. 



If the examination of the cultures of the mould should reveal 

 the presence of a gum or slime, and if this should prove to consist 

 of arabin or metarabin, then the rdle of the organism in con- 

 tributing to the gum-flux of the peach, almond and other fruits 

 would require consideration. 



When time permitted, I investigated the mould and found that 

 it undoubtedly was Dematium pulhdaiis. 



A quantit}" of the mould was obtained by growing it upon the 

 surfaces of plates of saccharose-potato agar. Furthermore, flasks 



* A7itea, p. 129. 

 t Kew Bulletin, 1899. 

 t See Meissner, Cent. f. Bakt. 2, v. 232. 

 § See Lindner, Cent. f. Bakt. iii. 750, and Betriebskontrolle in den 

 Garungsgewerben (1898), 218. 



