282 CLASSIFICATION OF SACCHAROMYCETACE^E. 



develop slowly on the same medium. No liquefaction of the 

 gelatin occurs. The species was isolated from Dantzig " Jopen " 

 beer (see p. 229, vol. ii.). 



Saccharomyces Joergensenii, LASCHE (I.), was drawn by the last- 

 named worker. The cells are round or oval, measuring 2.5-5.5 /* 

 and united to short chains, the spores globular, 1-2.5 P thick and 

 highly refractive, two to three being usually present in a cell, but 

 rarely four. No development of film has been observed, but only 

 a slight yeast ring, composed of round and oval cells. The 

 limits of sporulation temperature on gypsum blocks, after culti- 

 vation in dextrose yeast water, are 26-3o C. arid 8-i2 C., with 

 25 C. as the optimum temperature. The species was discovered 

 in American " Temperance beer," and when used in wort of the 

 gravity 10.19 per cent. Ball., produces 0*89 per cent, (by weight) 

 of alcohol. 



The third sub-group comprises the species which ferment 

 dextrose and maltose, but not saccharose and lactose as well. 

 They are : 



Saccharomyces Rouxii, BOUTROUX (IX.), which was drawn by 

 Boutroux. The cells are round or oval, unite in chains, are very 

 regular and measure 4-5 fi in diameter. No film is developed, 

 but only a few yeast islands here and Uiere. The number of 

 spores in a cell is one, two or three, and they are also formed in 

 the cells on the surface of the medium. The volume of alcohol 

 produced does not exceed 5.3 per cent, even in presence of an 

 excess of dextrose. The species is apparently identical with that 

 mentioned by Roux (II.) and found in dextrose. Boutroux dis- 

 covered it in fermenting fruit juices. Though imperfectly 

 described, the species is mentioned here on account of its interest- 

 ing behaviour toward sugars. 



Saccharomyces tioja, SAITO (I.). This species has not yet been 

 fully described, but the deficiency will be repaired shortly. It is 

 distinguished by the circumstance that invertase is formed within 

 the cells, though no fermentation of saccharose occurs. Lsevulose, 

 galactose and mannose are attacked, but not raffinose, inulin or 

 cli-methyl glucoside. The species was discovered in " Moromi," 

 the mash employed in the preparation of Soja sauce (see 

 chap. Ivii.). 



The species of the fourth sub-group, which ferment dextrose, 

 but not saccharose, maltose or lactose as well, are two in number. 



/Saccharomyces mail, Duclaux, KAYSER (III.), which was drawn 

 by the last-named. The cells are 6-12 p long and 4-8 p. wide, 

 and form a loose sedimental deposit. A film is produced. Spores 

 make their appearance at the end of eighty-four hours at 15 C. 

 This species is a top yeast, and was discovered in cider, to 

 which it imparts a fine bouquet. 



Saccharomyces flava lactis, KRUEGER (I.). The cells are small, 

 ellipsoidal, about 3.8-4 ^ in diameter, and united in chains, The 



