278 FAMILY OF SACCHAROMYCETACEAE 



PICHIA TAURICA. Siefert 



Syn. SACCHAROMYCES MEMBRANAEFACIENS, VdT. TAURICUS. Siefert 



This species was found by Siefert l in Crimean wine. It forms a 

 delicate scum which falls to the bottom of the culture flask very 

 easily. This scum is composed of elongated or sausage-shaped cells 

 (20 /* long and 4-6 JJL wide) rarely oval. The temperature limits for 

 budding are: maximum, 22 C., minimum, 5-6 C. on wine with 8 per 

 cent of alcohol. The optimum is about 22 C. Numerous ascs are 

 formed after a short time in the scum. The temperature limits for 

 sporulation are 5-6 C. and 34 C. This yeast does not grow in more 

 than 12.2 per cent of alcohol by volume. 



PICHIA TAMARINDORUM. Siefert 2 

 Syn: SACCHAROMYCES MEMBRANAEFACIENS var. TAMARINDORUM. Siefert 



Isolated from an alcoholic drink prepared with tamarind, this 

 yeast possesses elongated cells rarely oval or pear shaped, with a very 

 refractive granule in the protoplasm. The elongated cells are about 

 2-6 fJL in length and 2-6 ju, in width. The oval cells are about 5-6 JJL in 

 length and 2-3 /-i in width. 



The scum is thick powdery white, and wrinkled in old cultures. 

 If it is disturbed, it falls to the bottom of the flask in large flakes. 

 Spores are abundantly produced in the scum at temperatures of the 

 laboratory. They are also produced easily on plaster blocks between 

 27 and 30 C. At 34 C. and at 1.5 C. no ascospores are formed. The 

 ascospores are hemispherical (3 to 4 ju) and usually possess a refractive 

 granule in the center. On gelatin the giant colonies have a charac- 

 teristic rosette appearance. 



PICHIA CALIFORNICA. Siefert 

 Syn.: SACCHAROMYCES MEMBRANAEFACIENS var. CALIFORNICUS. Siefert 1 



Discovered by Siefert in red wine from California, this yeast 

 generally possesses oval cells (48 JJL in length and 3-5 JJL in width) 

 enclosing a refractive body. It forms a delicate scum which falls to 



1 Siefert, W. Ueber die Sauerabnahme im Wein und den dabei stattfin- 

 denden Garungsprozess. Zeit. landw. Versuchswesen in Osterreich. 1900. 



2 Siefert, W. Saccharomyces membranaefaciens. Ber. d. Chem. physiol. 

 Versuchsst. Klosterneuburg. 6, 1899-1900. 



