250 FAMILY OF SACCHAROMYCETACEAE 



hours at room temperature. It begins at 14 C. It is also observed in 

 old cultures on gelatin. The ascospores are about 3.9 JJL in diameter. 

 Germination is accomplished as in Yeast A. This species ferments 

 dextrose, levulose, saccharose and maltose. 



Yeast H. This species on beer wort has oval cells, which in old 

 cultures may elongate. The maximum temperature for budding is 

 situated between 30 and 32 C. Sporulation is accomplished easily 

 on porous porcelain, potato, carrot and on wort gelatin. The asco- 

 spores are to the number of two, three or four per asc. They have a 

 diameter of 2.3 (JL. Their germination seems to be accomplished by 

 parthenogamy. On gelatin, the colonies are white, dry, spherical and 

 on streaks the vegetation is moist with fringed borders. Gelatin is 

 liquefied at the end of some time. This yeast ferments dextrose, levu- 

 lose, maltose and saccharose. 



Yeast I. The cells are oval in the form of a sausage with granules. 

 The maximum temperature for budding is between 35 C. and 38 C. 

 Sporulation is accomplished rapidly on gelatin. On plaster blocks at 

 the end of 22 hours it appears at 26 C. The ascospores measure 3.5 JJL 

 in diameter and vary from 2 to 4 per asc. Germination begins by 

 swelling of the ascospore which ruptures the cell wall and normal 

 budding takes place. The colonies on gelatin plates have the appear- 

 ance of cones with furrows on the surface and fringed edges. On 

 streaks, the vegetation is creamy and moist with irregular borders. 

 This species ferments dextrose, levulose, maltose and saccharose. 



Yeast K. This species was found in the black Kingston cider. The 

 cells are oval or sausage shaped. The maximum temperature for 

 budding is around 38 C. Sporulation is accomplished on porous por- 

 celain at 26 C. The ascospores are to the number of 2 to 4 per asc. 

 Their diameter is around 3.9 jit. The colonies on gelatin plates are 

 spherical and dry with thin edges. This species ferments dextrose, 

 levulose, maltose, and saccharose. 



SACCHAROMYCES TOKYO. Nakazawa 



This yeast was isolated by Nakazawa l from the fermentation of 

 Sake*. It has spherical cells (1.2 to 3.2 jit) or elliptical cells (3.0-14.0 JJL 

 by 2.0 to 9.0 ju) often intermixed with large cells, ovoid or pear shaped. 

 The protoplasm contains few or no granules. The ascospores, of which 

 the number varies from one to four per asc, form in 24 hours at 35 C. 

 The optimum temperature for the formation of ascospores is in the 

 vicinity of 31 C. The ascospore appears in about 16 hours. The 

 minimum is about 10 C. The scum is formed with difficulty. When 



1 Nakazawa, R. Zwei Saccharomyceten aus Sake"hefe. Cent. Bakt. 22, 1909. 



