SACCHAROMYCES FROM SHIRO-KOJI 251 



cultivated in yeast water containing 5 per cent of saccharose this 

 yeast gives a reddish color. Giant colonies are formed on gelatin wort. 

 Saccharomyces Tokyo seems to be a bottom yeast causing rapid fer- 

 mentation. It ferments dextrose, saccharose, d-galactose and mal- 

 tose; however it has no action on melibiose nor lactose. 



SACCHAROMYCES YEDDO. Nakazawa 



This yeast, related to the preceding one, was also isolated by 

 Nakazawa l from Sake fermentation. It possesses spherical (3.2 to 

 6.4 jit) or ellipsoidal cells; often the cells are sausage shaped. Giant 

 cells are often found. The protoplasm is homogeneous and contains 

 few or no granulations. In neutral yeast water, with 5 per cent sac- 

 charose, this yeast imparts a yellowish red coloration to the fluid. 

 It produces ascospores to the number of 1 to 4 per asc. ' The maxi- 

 mum temperature for the formation of ascospores is about 35 C. 

 The ascospores are formed in about 18 hours. The optimum tempera- 

 ture is around 31 C. At this temperature the ascospores appear in 

 about 14 hours. The minimum temperature is between 14 and 10 C. 

 Saccharomyces Yeddo forms a thick shiny scum, in which the colora- 

 tion varies from a white to a yellow. It is a bottom yeast and a slow 

 fermenter. It ferments dextrose, saccharose, d-galactose and maltose 

 but has no action on melibiose, nor lactose. 



SACCHAROMYCES FROM SHIRO-KOJI. Saito 



This species was isolated by Saito 2 from Shiro-Koji. It possesses 

 globular isolated cells, from 5 to 6 /z in diameter. The contents show 

 a hyaline protoplasm with one or many vacuoles. The ascospores are 

 almost always to the number of two in each asc. They are round and 

 measure 2 to 5 ju in diameter. The giant colonies appear as little points 

 which form a mass of yellow growth without folds. The cultures 

 on gelatin as streaks, produce a liquefaction of this medium. This 

 species never produces a scum on sugar solutions but a ring is secured 

 after fermentation. It ferments dextrose, levulose, d-galactose, sac- 

 charose, maltose and raffinose but has no action on melibiose, inu- 

 line, lactose and a-methylglucosides. On beer wort, it produces 5.24 

 per cent of alcohol after 20 days. 



1 Nakazawa, R. Zwei Saccharomyceten aus Sakehefe. Cent. Bakt. 22, Avt. 

 II, 1909. 



2 Saito, K. Notes on Formosan Fermentation Organisms. The Botanical 

 Magazine, 15, 1902. 



