SACCHAROMYCES SAKfi 247 



SACCHAROMYCES PIRIFORMIS. Marshall-Ward 



Ward 1 isolated this yeast from ginger beer. It grows in symbiosis 

 with Bacterium vermiforme and is found in the sheath of this organism. 

 The bacterium seems to destroy certain substances which are detri- 

 mental to the yeast. This yeast possesses ellipsoidal or round cells 

 like those of Saccharomyces ellipsoideus. The temperature limits for 

 budding are 35 and 10 C. It sporulates on plaster blocks at the end 

 of 24 hours at 25 C. Ordinarily the ascs contain 4 ascospores. It 

 causes an active fermentation in saccharose solutions and gives a 

 white waxy sediment. In beer wort, it produces only a feeble fer- 

 mentation and gives a scum made up of cells shaped like pears or 

 small sausages. 



SACCHAROMYCES VORDERMANNII. 



Went and Prinsen-Geerligs 



This yeast was discovered by Went and Geerligs 2 in a ferment 

 used in Java for the manufacture of arrack. The cells are ellipsoidal 

 in the form of an egg or onion. The ascs enclose four ascospores. 

 This species produces no scum in sugar solutions, but simply a ring. 

 It yields about 10 per cent of alcohol. Saccharomyces vordermannii 

 is the essential agent in the fermentation of arrak. 



SACCHAROMYCES SAKE. Yabe 3 

 Syn: SAKE YEAST. Kosai 4 



This yeast is used by the Japanese in the preparation of Sake from 

 rice. The saccharification of the starch is accomplished by Rhizopus 

 oryzae. The sugar thus obtained is finally decomposed to alcohol 

 and C02 by means of the Saccharomyces sake. This yeast possesses 

 spherical cells 6 to 12 jit in diameter. Ascospores, 6 to 12 microns in 

 diameter, are secured on plaster blocks at 3-4 C. (minimum) and in 

 36 hours at 40-41 C. (maximum), in 40 hours at 30-32 C. It easily 

 ferments saccharose, maltose, levulose, dextrose, d-mannose, and 

 a-meihylglucosides and with difficulty trehalose and d-galactose. It 

 decomposes raffinose into melibiose and levulose but does not hydro- 

 lize melibiose. 



1 Ward, M. The ginger beer plant and the organisms composing it. Philos. 

 Trans. Royal Society, 183, 1898. 



2 Went, F., and Prinsen-Geerligs. Beobachtungen iiber die Hefearten und 

 zuckerbildenen Pilze der Arrakfabrikation Verhand. d. Konigl. Akad. d. Wetensch. 

 te Amsterdam, 4, 1895. 



3 Yabe, K. Ueber den Ursprung von Sakehefe. Imperial University College 

 of Agriculture Bulletin, 3, 1897. 



4 Kosai, Y. Chemie und biologic Unters., iiber Sakebereitung. Cent. Bakt. 

 1, 1900. 



