282 FAMILY OF SACCHAROMYCETACEAE 



33-35 C. and 0.5-4 C. The ascospores are small, spherical or hemi- 

 spherical to the number of 2 to 4 per asc. The temperature limits 

 of sporulation on plates are 24-27 and 7-10 C. Gelatin is liquefied. 

 A fermentation is set up in wort. Dextrose only is fermented. 



PICHIA MANDSHURICUS. Saito 



This was isolated from Chinese yeast used in the preparation of 

 an alcoholic drink in Manchuria. It was found along with Zygosac- 

 charomyces mandshuricus. The temperature limits for scum formation 



are 7-10 C. and 40-41 C. The 

 spores are globular or spherical 

 (2-4 ju) obtained in the scums on 

 plaster blocks, 1 to 4 per asc. The 

 temperature limits for sporulation 

 are 11-16-32 C. Dextrose is fer- 

 mented. 



(5) At the same time Saito isolated 



another species of the same group 

 Fig. 132-D. PicUa^mavdshuricus (after named Kocoling chiu Kahmhefe 



which has elongated cells. The 



temperature limits for the formation of the scum are 7-10 C. and 

 60 C. It ferments dextrose, fructose and mannose. Only one on 

 Gorodkowa's gelatin did the author observe spore formation. 



YEAST FROM PULQUE NO. 1. Guilliermond * 



This species was isolated from the fermentation of Pulque. It 

 belongs to the genus Pichia. On beer wort, at 25-30 C., there are 

 formed at the end of a day, small floating patches on the surface of 

 the liquid and after 48 hours, a scum which 

 is grayish white in color. A sedimental 

 growth is also formed. The cells are gener- 

 ally oval, sometimes round. In old cultures, 

 they are elongated and remain in chain 

 formations. The maximum temperature for ^ \32-E Yeast from 

 growth is near 30 C., the optimum being Pulque No. 1. Cells from 

 between 29 C. and 30 C. The ascospores parrot (after Guillier- 

 appear on most media. They are to the 



number .of 1 to 4 per asc, and have a hemispherical shape. The maxi- 

 mum temperature for sporulation is around 38-39 C. The optimum 

 is between 29-32 C. The yeast inverts saccharose but produces no 

 fermentation. 



1 Guilliermond, A. Levaduras del Pulque. Boletin de la Direccion de Etudios 

 Biologicos, Mexico, 2, 1917. 



