216 FAMILY OF SACCHAROMYCETACEAE 



months at 20 C. or on Gorodkowa's agar after 20 days at 25 C. 

 On the other hand, following the diluted " Shoju " culture which has 

 been described above large numbers of ascs easily occur in the yeast 

 ring within 7-15 days. The processes of formation and germina- 

 tion of spores are similar to those of Zygosaccharomyces soja which 

 have already been described. Spores are transparent, round or oval, 

 and commonly 3-4.5 JJL in diameter. A few tiny grains are contained 

 in each spore. The total number of spores in each asc is 1-4; but 

 the number of spores which occurs in each part is quite variable. 



This species seems to be nearly similar to Torula " Shoju " var. 

 minuta which was isolated from " Shoju-Moromi " by J. Nichimura. 

 It is necessary to ascertain the sporulation of the latter yeast after 

 our method. 



This yeast differs distinctly from Zygosaccharomyces soja and as- 

 porogenic species of Zygosaccharomyces by the following characteris- 

 tics: This species ferments saccharose, and the time required for 

 sporulation of this yeast is far shorter, and the number of sporogenic 

 cells in yeast ring is always abundant. 



Zygosaccharomyces salsus distinguishes itself from this yeast by the 

 formation of a particular film. 



ZYGOSACCHAROMYCES CHEVALIERI. Guilliermond 



This yeast was isolated from products of fermentation made in 

 Occidental Africa by the inhabitants for alcoholic drinks. They 

 were secured through the Chevalier Mission. On beer wort at 25 C., 

 there is formed at the end of 24 hours an abundant sedimental de- 

 posit at the bottom of the culture flask and a scum not containing 

 air but with a grayish and slightly viscous appearance. It is very 

 delicate and falls to the bottom of the flask when it is disturbed. An- 

 other soon re-forms. The cells in the sedimental deposit are variable 

 in shape, sometimes spherical, usually oval or ellipsoidal. Others are 

 elongated. Their dimensions vary between 2-6 microns long and 4-8 

 microns wide. Their contents are transparent with a vacuole and 

 many brilliant granules. The cells are generally isolated or united two 

 by two. At the end of 15 days and up to a month, the cells in the 

 sediment show a tendency to elongate and remain united in chains. 

 One may find 5 to 10 elongated cells with lateral buds and branches 

 which make up a sort of pseudomycelium. The temperature limits 

 for budding in beer wort are: maximum, 42-43 C.; minimum, below 

 5 C. Near these temperatures this yeast does not develop in the 

 form of a sediment nor does it produce a scum. The cells have the 

 same shape as at other temperatures. This yeast sporulates easily 



