SACCHAROMYCES MYCODERMA PUNCTISPORUS 283 



PICHIA ORIENTALIA. Beijerinck l 



This yeast is little known but seems to be related to the genus 

 Pichia. It possesses ascs which makes it improper to class it with 

 the Pichia. It was isolated by Beijerinck from a sample of " koji " 

 secured from Eyckman. The same author has found it on certain 

 oriental fruits (grapes from Corinth). It is a yeast which especially 

 ferments dextrose. In yeast water to which glucose has been added, 

 it brings about an active fermentation. In beer wort the fermenta- 

 tion is less active. It does not ferment maltose. On beer wort it 

 forms a scum and produces carbon dioxide. In culturing it on grape 

 must to which lactic acid has been added, at 28 C., it produces a dry 

 scum, powdery, in which numerous ascospores are formed. 



SACCHAROMYCES MYCODERMA PUNCTISPORUS. Melard 2 



This yeast which seems 'to belong to the Pichia was isolated by 

 Melard in a Belgian brewery from a top fermentation. It causes a 

 disagreeable taste in beer. The cells belong to the Pastorianus or 

 ellipsoideus type and show, in their interior, from 1 to 3 small black 

 points. The yeast is essentially aerobic and develops a scum rapidly 

 on liquid media. This scum varies with the medium. It may pre- 

 sent a scum like ordinary yeasts or be folded and present character- 

 istics of the scum of Mycoderma. Sporulation has been obtained on 

 plaster blocks and in scums. At the temperature of 15-18 C. it is 

 accomplished in 5 to 6 days. The ascospores may result from an in- 

 crease in size of the black spots in each cell. The giant colony is 

 dull and of a yellowish tint. It does not liquefy gelatin. This species 

 does not produce any liquefaction. Levulose is preferred over other 

 sugars as a food. It does not invert saccharose. 



Genus XII. Willia. Hansen 



Ascospores in the shape of a lemon or hat with a projecting ring 

 around them. Most of the species produce ethers but some give 

 only an alcoholic fermentation. 



1 Beijerinck, W. Ueber regeneration der Sporenbildung bei Alkoholhefen 

 wo diese Funktion in Verschwinden begriffen ist. Cent. Bakt. 4, 1898. 



2 Melard, L. Note sur un organisme isole d'une biere de fermentation haute. 

 First International Congress of Brewing, Brussels, 1910 



