195 
yeast alone to reach the same degree of fermentation. The loaves from 
the yeast were of sweet taste and odor, and even-grained. Those from 
the mould were soggy and heavy, had a sweet odor, but left a sharp 
aftertaste. The loaves from the yeast and mould were very like those 
from the yeast, but also left the sharp aftertaste, though this was not 
unpleasant. Four persons having no knowledge of the constituents of the 
loaves, selected the ones made.from yeast alone as being the best bread. 
In testing the germinative power, cultures were made in wort, wort 
gelatine, Pasteur solution with the four sugars, lactose, dextrose, malt- 
ose, and sucrose from inoculating material that varied in age from very 
young through different periods to one year and eleven months, and which 
had been grown upon rice, bran, wort gelatine, wort, and Pasteur solu- 
tion containing the different sugars. The results show that the germina- 
tive power lessened with age, but a more important factor than age was 
that of the original medium in which the culture had been made. Some 
of the growths from the wort gelatine plates had entirely lost their ger- 
minative power, while others were weakened. Wehmer states that the 
age of the inoculating material made no difference in germinative power, 
neither did the medium upon which it had been grown. 
For ascospore formation young conidia were sown upon gypsum blocks 
in the usual way for obtaining yeast spores, and in about a month’s time 
rounded masses of protoplasm, resembling yeast spores, were formed in 
some of the cells, though no cell-wall could be determined for these spore- 
like bodies. The same spore-like bodies were formed from the protoplasm 
in mycelial filaments undergoing the same treatment. 
No experiments were made directly to determine the diastatic action, 
as work upon this has been done quite extensively by chemists. 
In conclusion I would state that so far as any experiment would show, 
there was no indication that A. oryzze has the power of causing alcoholic 
fermentation, nor of being transformed through any conditions whatever 
into a yeast. Neither can it be used effectively in bread-making. 
LITERATURE. 
Biisgen: “Ueber Aspergillus oryzae,’ Botan, Centralbl., No. 41, p. 62, 1885. 
Jorgensen, A.: ‘‘Micro-Organisms and Fermentation,’ pp. 92-98, 1893; 
“Ueber den Ursprung der Alkoholhefen,’ Berichte des Giihrungsph., 
Labor., 1895. 
