THE MONILI^E AND OIDIA. 



are yeast-like, globular, ellipsoidal or pear-shaped (Fig 205, a. b) 

 Morphologically, this species coincides more nearly with Monilia, 

 though the absence of alcoholic fermentation constitutes a 

 difference that was pointed out by Bay himself. 



/Sachsia suaveolens, the mould fungus of wine bouquet described 

 by P. LINDNER (XL.), was discovered in the fermentation vessels 



of a distillery. It 

 forms a brilliant 

 white aerial myce- 

 lium on wort gela- 

 tin, whilst in wort 

 it produces large 

 flakes of threads 

 that bud abun- 

 dantly and readily 

 fall apart into 

 separate cells (Fig. 

 205, c, d), the whole 

 of the wort being 

 finally occupied 

 almost completely 

 with masses of the 

 fungus. At high 

 temperatures fer- 

 mentation is set up 

 at the same time, a 

 very high final at- 

 tenuation being 

 eventually at- 

 tained. An agree- 

 able odour, resem- 

 bling that of Mo- 

 selle wine, is pro- 

 duced during the 

 fermentation ; but 



FIG. 205. Sachsia albicans and Sachsia suaveolens. the flavour of the 

 o, budding cells (magn. 775) ; 6, normal mycelium (magn. fermented liquid, 

 325) of Sachsia albicans ; c, mycelial filaments of which is rather 

 Sachsia suaveolens in the act of budding ; and rf, fully i , s f rO nplv 

 soptated (magn. 300). (a and b, after Bay ; c and d, a 1Q ' 1S giy 



after Lindner.) ' aromatic to be plea- 



sant. This species 



ferments glucose, mannose, galactose, lactose, maltose and dextrin, 

 as well as rafiinose and /3-methyl glucoside. Mucinous masses are 

 formed in some of the sugar solutions ; and old cultures exhibit 

 isolated greenish mycelial filaments, the cells of which contain 

 large numbers of fatty drops. The faculty of developing a bouquet 

 is utilised in the preparation of a non-alcoholic beverage, for 

 which a patent was taken out by MIRSCH and EBERHARD (I.). 



