ZYGOSACCHAROMYCES BAILII 



211 



iform center about which there is a sort of raised wall. The edge is 

 slightly fringed and partly covered with ridges. It produces an energetic 

 fermentation in beer wort which it clears in about 10 days. The wort 

 is slightly colored and made to give off an aromatic odor. In about 

 100 c.c. of wort, after five and a half months, it forms about 4.5 

 grams of alcohol. Zygosaccharomyces lactis a produces an active 

 fermentation in milk. It ferments lactose, saccharose and dextrose 

 and d-galactose but has no action on maltose. Along with the alcohol 

 and carbon dioxide which it produces, small quantities of acids are 

 produced. 



ZYGOSACCHAROMYCES BAILH (?) (Lindner) Guilliermond 

 Syn. SACCHAROMYCES BAILII. Lindner 



This yeast was isolated from beer by Lindner. 1 The cells are large 



and elongated, and have resistant walls. The contents are ordinarily 



homogeneous and brilliant. In old cultures 



they possess a peculiar irregular ameboid shape. 

 At the end of a long series of cultures on 



gelatin, this yeast loses its property of sporulat- 



ing. The ascospores are very refractive almost 



devoid of granules and resistant walls. A copu- 

 lation seems to be indicated by the shape of 



the asc which is made up of two enlarged parts. 



(Fig. 88.) Then it is about certain that this Fig. 88. Saccharomyces 



species may be incorporated in the genus Zy- 

 gosaccharomyces . 



This opinion is confirmed by the presence 

 of ameboid cells in old cultures, some 

 of which sporulate and which seem to 

 be endowed with unfruitful attempts 

 at copulation. No scum is formed by 

 this yeast; on hop wort, it develops at 

 the bottom of the culture. Fermenta- 

 tion is very feeble and growth less 

 abundant. The must gives off an aro- 

 matic odor. 



Fig. 88-A. Zygosaccharomyces n- i ^ 



Mandshuncus. Sporogenic Race Giant colonies on gelatin or beer 



Bailii (according 

 Lindner) . 



to 



Sediment - in Beer Wort at WOI> t have a slow growth and remain 

 28 C. (after Saito). n m, - . ,. . 



small. The surface is glistening and a 



grayish white. Gelatin is not liquefied. The cells often present an 

 ameboid shape. 



1 Lindner, P. S. farinosus et Bailii. Woch. Brau. 1893. 



