290 CLASSIFICATION OF SACCHAROMYCETACE^. 



pileate or lemon-shaped, with a projecting rim. Most of the 

 species possess considerable ester-forming powers, but a few lack 

 the capacity of exciting fermentation. The genus comprises the 

 following seven species : 



Willia anomala, E. C. Hansen. Synonyms : Saccharomyces 

 anomalus, E. C. HANSEN (XVII. and XLVIII.). Willia anomala, 

 E. C. HANSEN (XLIX.). The species has been illustrated by 

 HANSEN (XVII.), and in Figs. 143 and 147. The microscopic 

 aspect of the cells recalls that of a Torula. They are small 

 in size and oval, occasionally sausage-shaped (especially in old 

 cultures). The limits of budding temperature in wort are 

 37-38 C. and 0.5-! C. At the commencement of fermenta- 

 tion the film is dull grey, the liquid gradually becoming cloudy. 

 After awhile, sporogenic cells can be detected both in the film 

 and in the sedimental yeast. The cells contain 2-4 spores, 

 which are hemispherical with a projecting rim around the basal 

 surface, so that they present a hat-like appearance. The diameter 

 of the basal surface measures 2-3 p,, irrespective of the rim. 

 According to NIELSEN (I.) the limits of sporulation temperature 

 on gypsum blocks are 32-34 C. and 2.5-7.5 C., the optimum 

 being 30 C. A powerful odour of fruit ester is disengaged 

 during fermentation. Nielsen states that the volume of alcohol 

 and ester produced in wort by this species in eleven days is only 

 0.9 per cent. ; and according to Seifert the ester so formed is the 

 ethyl ester of acetic acid. This worker also states that the 

 species decomposes alcohol to water and carbon dioxide, the 

 acetic ester being also consumed eventually. According to 

 Nielsen, W. anomala ferments dextrose, but not maltose or 

 lactose, and very little invertase is produced ; but other investi- 

 gations have shown the production of invertase to be decidedly 

 apparent. The species was first discovered by Hansen in an 

 impure Bavarian beer yeast, and it was afterwards found in 

 English beers, on green malt, bran, marshmallow sap and soil, as 

 well as on plums and other fruit. KLOCKER and SCHIONNING (VI.), 

 KOZAI (I.), and SAITO (I.), have found it in the Koji used in the 

 preparation of Sake ; and, according to INUI (I.), it is also present 

 in the Koji employed for making "Awamori" in the Loochoo 

 Islands. P. LINDNER) (XXXI.) found the same species in the 

 Armenian beverage, Mazun. 



Willia anomala I. (Steuber). Synonym : Saccharomyces ano- 

 malus, var. /., STEUBER (IT.). This species was drawn by its 

 discoverer. The film on wort is initially smooth and chalk- 

 white, but later folded and yellowish. The limits of film- 

 formation temperature are 37-42 C., and 5-io C. The giant 

 colonies on 10 per cent, wort gelatin are yellow in the centre and 

 white, with a silky sheen, at the edge. Giant cells, up to 15 p., 

 are found in the central portion of the colony, and cells up to 

 30 /i in length at the edges. The gelatin is liquefied. The 



