2 8o CLASSIFICATION OF SACCHAROMYCETACE^E 



to those of Sacch. ilicis. The limits of sporulation temperature 

 on gypsum blocks are 27.5-3i C. and 8-io.5 C. ; optimum 

 27 C. The streak cultures on wort-gelatin have a shiny 

 appearance. The species is a top yeast, and probably a culture 

 yeast. It produces 3. 71 percent, of alcohol in wort, and imparts 

 a sweetish flavour, with bitter after-taste, to the beer. The fruit 

 of Ilex aquifolium is the natural habitat 



Saccharomyces Jordermanii, Went and Prinsen Geerligs. 

 Drawings of this species have been made by WENT and PRINSEN 

 GEERLIGS (I.). The cells are rounded, pear- or onion-shaped, 

 angular or elongated forms being found occasionally. The number 

 of spores is usually four. No film is produced, but only a yeast 

 ring in old cultures. The species is said to produce 9-10 per 

 cent, of alcohol, and was discovered in the " Bagi " employed in 

 the manufacture of Javanese arrack (see p. 92, vol. ii ), the product 

 obtained being of very fine quality, devoid of fusel oil. 



Saccharomyces pyriformis, Marshall Ward, has been drawn by 

 WARD (II.), and is illustrated in Fig. 97. The cells are gene- 

 rally ellipsoidal or oval, occasionally globular, and measure 5-9 /u 

 in diameter. Four spores are usually produced in a cell, the time 

 of formation on gypsum blocks at 25 C. being twenty-four hours 

 A film composed of pear-shaped cells, with interspersed sausage- 

 shaped cells, is formed in three weeks on nutrient solutions. 

 The limits of budding temperature are 35 C. and 10 C. The 

 species is a bottom yeast arid was discovered in England, in ginger- 

 beer (see vol. i. p. 256). 



Saccharomyces mali ^ Risler, KAYSER (I.) was drawn by this last- 

 named worker. The cells are generally globular and measure 

 4-6 p. The sedimental yeast is very firm. This species does not 

 produce film. The spores develop in ninety-six hours at 15 C. 

 The species is a bottom yeast, found in cider. 



Saccharomyces Sake, YABE(!.), was first described byKozA.i(III.) 

 without being named. The cells are generally globular and 6-1 2 p 

 in diameter. Giant cells are present in old cultures. Spores are 

 developed on gypsum blocks, in thirty-six hours at 41 C., four- 

 teen hours at 3o-32 C., and fifteen days at 3-4 C. The number 

 of spores in each cell rarely exceeds 1-3. This species was dis- 

 covered by Kozai on Koji, and has been successfully employed, as 

 a pure culture, in the peparation of " Sake." 



The second sub-group comprises such species as ferment dex- 

 trose and saccharose, but not maltose and lactose. It includes : 



Saccharomyces Marxianus, E. C. HANSEN (XLVL, XLIV. and 

 XL VIII.), which has been illustrated by HANSEN (XLIV.). The 

 vegetative cells of this species are small, oval, or ovoid, or else 

 elongated and sausage-shaped, frequently assembling in colonies. 

 Mycelial colonies are formed when the cultures have stood for 

 some time in wort. The limits of budding temperature in wort 

 are 46-47 C. and 0.5 C. After about three months, wort 



