Yeast 



204 



Yeast: cheesy, III. 280; IV. 313, see also: 

 Saccharomyces ellipsoideus and S. cur- 

 vatus. 



— chromogenous, III. 345; IV. 217; V. 

 259-263, see also : Yeast, red, and : 

 Yeast, toruia. 



— classification, III. 11, 12, 182, 183, 

 280, 292*, 345. 



— colonies in liquid media, IV. 322. 



— cultivation for cytological research 

 and microphotography, III. 283. 



— cytase during sproüting, V. 225. 



— cytase-like action by Lactococcus ag- 

 glutinans, IV. 318, 319. 



— decrease of spore formation during 

 cultivation, III. 56, 262, 263, 278, 279. 

 286, 287, 292; IV. 287. 



— Djedda, III. 176, 182. 



— dried, IV. 197; V. 117. 164, 165, 207, 

 220-224. see also: Yeast. bakers. 



— dried, glycogen production by the 

 necrobiotic cells, V. 207, 215. 



— dried, maceration juice, fermenting 

 power, V. 220. 222-224. 



— dried. maceration juice, relation be- 

 tween the fermenting power and the 

 quantity of opened yeast cells, V. 224. 



— dried, maceration juice, significance 

 of the autofermentation during pre- 

 paration, V. 222-225. 



— dried, reduction power, IV. 197. 



— dried, zymase diffusion, V. 165. 220- 

 227, 251. 



— dried. living - and dead cells. stain- 

 ing with methylene blue, V. 116-118. 



— ester production, III. 173. 183-185. 

 259; IV. 232. 



— fat. see: Saccharomyces pulcherrimus. 



— fat production. III. 178, 180, 283; 

 V. 72, 240-242. 260, 261. 



— fermentability of sugars. III. 12-16- 

 17. 131-133-135. 147-149; V. 234. 260. 



— fermentation. III. 14-17. 60-62, 72, 

 131-135, 147-149, 183, 184, 261-265. 

 291; IV. 40. 65. 103; V. 222, 234, 251. 

 260. 



— fermentation and growth independent 

 processes, III. 262; IV. 103; V. 222. 



— fermentation in relation to glycogen. 



III. 291. 



— film forming, III. 11-17. 184. 273; 



IV. 23; V. 167; VI. 62, see also: Sac- 

 charomyces mycoderma, S. sphaericus 

 and S. orientalis. 



— films of. II. 235; III. 184, 273, 328. 



Yeast : formation of sulphuretted hydro- 

 gen, III. 105, 106; IV. 24, 35, 203. 204. 



— glucose, II. 240; III. 12. 16, 61. 94, 

 131. 149. 182, 192, 259. 290; IV. 232; 

 V. 72. 260. 



— glycogen. III. 284. 285. 287. 288-291 ; 

 IV. 40; V. 62. 64, 71, 161. 162. 207. 

 222. 239. 274. 



— granulose in the spore wall, III. 284. 

 287; V. 64. 



— in cheese, II. 214-217, 222, 223, 351; 



III. 280, 320, 345. 



— in symbiosis with Lactococcus aggluti- 

 nans, IV. 318, 319. 



— indican decomposition by katabo- 

 lism, III. 345. 



— indigo enzymes. III. 345. 347-350; 



IV. 101. 



— influence of certain peptones ("bios"). 

 IV. 289. 



— influence of glucosides. III. 328; IV. 

 23. 



— influence of zinc, III. 4. 



— insect, see: Saccharomyces pulcher- 

 rimus. 



— kephir.II. 213-220, 280; III. 268, 

 see also: Saccharomyces kephir. 



— lactose, II. 210-212, 221-224, 351, 

 354; III. 12, 94. 131. 133. 182. 269, 

 345; IV. 101. 289. 291. 327. 330; V. 

 259. 260. 262. 



— laevulose, II. 240; III. 16, 61. 



— Lebedeffs maceration juice, V. 

 . 220-227. 



— maltose, II. 240; III. 12, 16, 55, 61, 

 94, 131, 134, 148, 149, 259, 269, 285. 

 286. 287; IV. 40, 232, 313; V. 260. 



— manufacture, III. 13, 16, 320; IV. 54, 

 60-63-65-77. 314. 315. 



— manufacture, aeration process. IV. 

 60-65, 315. 



— manufacture, Vienna process, IV. 60- 

 64,314. 



— microcellular species, isolation by 

 drying at high temperature, III. 281, 

 287-289. 



— monose, III. 12, 94, 131, 149, 182, 

 259, 290; IV. 232; V. 72, 260. 



— mother yeast, III. 69; IV. 56. 57. 60. 

 61-64. 67. 76, 77, 315. 



— mother yeast, constituents, IV. 63, 68, 

 70, 315. 



— mother yeast, preparation with a pure 

 culture of lactic acid bacteria, IV. 

 68. 



