240 



FAMILY OF SACCHAROMYCETACEAE 



SACCHAROMYCES VALIDUS. Hansen 





U 



Saccharomyces validus, at first called S. pastorianus III is a 

 yeast isolated by Hansen l 

 from a bottom fermentation 



* n k eer wnere ^ cause d 

 cloudiness. In the vegeta- 



tion at the bottom of beer 

 wor t the cells are ordinarily 

 elongated in the form of 



Fi v m c~n S i ***?!? sausages intermingled with 

 Young Cells from Sedi- * 



ment in Wort (after a large or small number of 



round or oval cells. (Fig. 

 109.) The temperature limits of budding are: minimum, 0.5 

 maximum 39-40 C. 



Temperatures for the Formation of Ascospores 

 At 29 C. no development of ascospores. 



27-28 appearance of first rudiments in about 35 hours 



top 



110 _ 



C., 



26.5 



oco 

 ooo 

 lyo 



ICO 



10.5 



Q CO 



30 " 



no li 



nn a 



A A l( 



CO 



7 days 



Q ' 



4 no development of ascospores. 



The ascs are ellipsoidal or elongated. The ascospores measure 

 2-4 )it in diameter and are variable in number in each asc (1 to 10) 

 (Fig. 110.) Sometimes they germinate after having undergone a 

 copulation (Marchand) but more often singly. 



Temperatures for Formation of Scum 

 At 34 C. no formation of scum. 



26-28 at the end of 7-10 days feeble development 

 20-22 " " " " 9-12 " " " 



13-15 " " " " 10-12 " " " 



6-7 " " " " 1-2 months " 

 3-5 " " " " 5-6 " " " 



2-3 no formation of scum. 

 1 Hansen, E. C. See references under S. pastorianus. 



