CONTENTS 



Chapter Page 



1 Some Important Yeasts and Their Life Cycles . . 1-1 



Criteria for Distinguishing Haplophase 



and Diplophase 1-8 



2 Cultivated Yeasts 2-1 



Origin of Cultivated Yeasts 2-1 



Top and Bottom Yeasts 2-2 



Frohberg and Saaz Type Bottom Fermenters 2-3 



Bakers' Yeasts 2-3 



Food Yeasts 2-3 



3 Sporulation 3-1 



Presporulation Medium 3-1 



Media and Methods 3-3 



Free Cell Formation 3-4 



Unreduced One-Spored Asci 3-4 



Sporulation of Legitimate and Illegitimate 



Diploids 3-6 



4 Spore Formation in the Colony 4-1 



5 Staining Techniques 5-1 



Dead Cell Stain 5-1 



Lugol's Solution 5-2 



Aceto-orceln and Aceto-carmine 5-2 



Metaphosphate (Volutin) Stain 5-5 



Alkali -Tolui dine Blue Stain 5-5 



Acid Fast Stain for Yeast Spores 5-5 



Delafield Spore Stain 5-7 



Weak Killers 5-7 



Conventional Cytological Techniques 5-8 



Materials and Methods 5-9 



Procedures and Schedules 5-9 



6 Cytology 6-1 



The Fungal Nucleus 6-1 



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