278 CLASSIFICATION OF SACCH AROMYCETACE.E. 



and 4-8.5 C. ; optimum, 25 C. Temperature limits of film 

 formation on wort, 26-28 C. and 3-5 C. The cells of the young 

 film grown at 13-! 5 C. differ from the corresponding cells of 

 Sacch. intermedius, inasmuch as many of them are very long and 

 sausage-shaped; those of the last-named species being, on the 

 other hand, frequently round or oval. The streak cultures on 

 yeast- water gelatin at 15 C. differ, at the end of sixteen days, 

 from those of the preceding species in being decidedly bearded at 

 the edges. The species is usually a top yeast, and is injurious to 

 beer, in which it produces yeasty haze (see p. 122, vol. ii.). Under 

 certain conditions, however, a small addition of this species to the 

 pitching yeast may clarify opalescent beer, probably by eliminating, 

 in secondary fermentation, the substances causing the opalescence. 

 The species was discovered in bottom-fermentation Copenhagen 

 beer suffering from yeasty haze. 



Saccharomyces ellipsoideus, E. C. Han sen. Synonyms: Sacch. 

 ellipsoideus I., E. C. Hansen (XII., XVI., XLVI., and XLVII1.) = 

 Sacch. ellipsoideus, E. C. Hansen (IX.) = Sacch. ellipsoideus (par- 

 tim), Reess (I.) The species has been illustrated by Hansen 

 (XII. and XVI.), and also in Figs. 128 and 132. The cells are 

 ellipsoidal, though they may also be sausage-shaped. The limits 

 of budding temperature in wort are 4o-4i C. and 0.5 C. The 

 spores are 3-4 /*, seldom 3.5-4 p in diameter. Limits of sporula- 

 tion temperature on gypsum blocks, 3o.5-32.5 C. and 4- 7. 5 C. ; 

 optimum, 25 C. Limits of film-formation temperature, 33-34 C. 

 and 6-7 C. The cells of the young film, grown at 13- 15 C. 

 differ from those of /Sacch. lurbidans (which are round and oval) 

 by consisting largely of long, sausage-shaped forms. At the end 

 of eleven to fourteen days the streak cultures on wort gelatin at 

 25 C. exhibit a peculiar reticulated structure, differentiating 

 them from the preceding species and Sacch. turbidans. This 

 species is generally a bottom yeast. It was discovered on the 

 surface of ripe grapes in the Vosges district, and is one of the 

 numerous species that play an active part in the fermentation of 

 wine. 



A number of wine arid fruit-wine yeasts allied to Sacch. 

 ellipsoideus have been isolated and described by Aderhold, Hotter, 

 Kayser, Lindner, Marx, Muller-Thurgau, Nastjukow, Osterwalder 

 Seifert, Wortmann, and others. One of the best known 

 species is : 



Johannisberg //., WORTMANN (XVI.),, which has been drawn 

 by Aderhold (I.). According to this observer, it is distinguished 

 by copious sporulation, 99-100 per cent, of the cells producing 

 spores on gypsum blocks. HANSEN (XL VIII.) gives the limits 

 of budding temperature in wort as 37-38 C. and 0.5 C., and 

 those of sporulation temperature on gypsum blocks as 33-34.5 C. 

 and 2-3 C. The species is usually a bottom yeast. 



Saccharomyces turbidans, E. C. Hansen. Synonyms : Sacch. 



