SACCHAROMYCES MANDSHURICUS 



253 



The temperature limits for budding on beer wort are: minimum 

 0.5 C. and maximum 46^7 C. 

 The maximum temperature of 

 sporulation is situated between 32 

 and 34, the minimum temperature 

 being between 4 and 8. The op- 

 timum is between 22 and 25 C. 

 (Klocker 1 ). Sporulation is effected 

 very easily and most abundantly in 

 yeast water with 10% of must, and 

 on plaster blocks. The ascospores 

 are spherical or oval and measure 

 3.5 n in diameter. 



This species produces only traces 

 of a scum which appears only after 

 two or three months of culturing 

 on must. Its scum is made up of 

 ellipsoidal cells with a few elongated 



and sausage shaped. 



, . Fig. 119. Saccharomyces Marxmnus. 



In beer wort this produces after Formation of Mycelium in Gelatin to 



a long time from 1 to 3% of alcohol which Yeast Water Has Been Added 



(after Hansen). 

 by volume. 



It inverts and ferments saccharose. It also ferments dextrose, 

 d-mannose, d-galactose, levulose, raffinose and inuline, but it does 

 not act on melibiose. 



SACCHAROMYCES MANDSHURICUS. Saito 2 

 Saito isolated this yeast from Chinese yeast used in the making 

 of Sorgho, an alcoholic drink of Manchuria. He isolated Saccharomyces 



Fig. 119-A. Saccharomyces mandshuricus. 

 Cells from Sediment in Wort at 28 C.; An 

 Asporogenic Species (Saito) . 



Fig. 119-B. Saccharo- 

 myces mandshuricus. 

 Cells from Sediment in 

 Beer Wort at 28 C. 

 (Saito). 



1 Klocker, A. Rech. sur les S. Marxianus, apiculatus et anomalus. 

 des trav. du lab. de Carlsberg, v. IV, 1895. 



2 See reference for Zygosaccharomyces Mandshuricus. 



C. R. 



