126 



K. V. KossiKOV 



show the intensity of fermentation for each day. The capacity 

 to ferment rafhnose is shown in comparison with the raffinose- 

 fermenting capacity of S. carlsbergensis. 



A 37' 9/2 M- 1-29 D 



* simple dextrins 

 of malt-wort 



A 37-9/2 M-l-29 



+ maltose 



5. cerevisiae 



o 



+ simple dextrins 

 of malt-wort 



S.ellipsoicleus 74/349-H0S-i6M-h4 



maltose 



+ sucrose 



S.q lobosuS 



"O 



■hgalactose 

 i- glucose 

 + fructose 

 + mannose 



+ maltose 



S. paradoxus 74/349^ios-i8 



Fig. 3. Fermentative properties of some species of 

 Saccharomyces (centre) and of forms obtained experi- 

 mentally (left and right). 



The existing classification of species of yeast of the genus 

 Saccharomyces is based on behaviour toward various sugars, 

 i.e. they are classified mainly according to their ability to 

 ferment a specific sugar. On comparison of the data on 

 fermentation of various sugars by altered forms of yeasts 



