302 NON-SACCHAROMYCETES OR DOUBTFUL YEASTS 



SACCHAROMYCES AWAMORI. Inui 



This species was found by Inui 1 who isolated it from foamy wine 

 of the Japanese called awamori. It produces on gelatin an irregular 

 colony. It is able to stand three hours' exposure at 50 C. It de- 

 velops in liquids containing 8 per cent of alcohol but growth is stopped 

 by 20 per cent. In beer wort, it endures 6 per cent of alcohol. 



DE KRUYFF'S TORULA 



De Kruyff 2 isolated, from the soil and living and dead leaves in 

 Java along with Zyg. javanicus, seven species of yeasts under the name 

 of Saccharomyces javanicus 1-7. These are ellipsoidal or round yeasts 

 all of which, with the exception of one, ferment saccharose, dextrose 

 and maltose. As no sporulation has been described for them they may 

 be regarded as Torula. 



TORULA OF PEARCE AND BARKER 



Pearce and Barker 3 have isolated a series of Torula from cider in 

 England. 



Yeast C. This is a yeast with small, spherical or oval cells 

 (4.5 X 3.7ju). The maximum temperature for budding is 37-37.5 C. 

 On gelatin plates, it forms damp, transparent, round colonies. On 

 streaks, it gives a moist vegetation with indented rugose edges. 



Yeast D. The cells of this yeast are generally oval (4.5 X 3.7ju), 

 sometimes elongated and shaped like a sausage. The maximum tem- 

 perature for budding is 32 C. The cultures on gelatin plates are 

 round and dry with a tendency to flatten onto the gelatin. The 

 edges are irregular and festooned. On streaks the growth becomes 

 slightly fringed at the edges. This species forms a scum on all sugar 

 media but does not cause a fermentation. 



Yeast E. The cells are oval shaped (11.9-6.8 X 3.4 /*). The 

 maximum temperature for budding is situated near 38 C. This 

 species forms a well-developed scum on solutions of maltose. It 

 does not produce fermentation. 



1 Inui, T. Untersuchungen iiber die niederen Organismen welche sich bei 

 der Zubereitung des alkoholischen Getranks Awamori beteiligen. Jour, of the 

 College of Sciences. Univ. Tokyo. 15, 1901. 



~ De Kruyff, E. Untersuchungen iiber auf Java einheimische Hefenarten. 

 Cent. Bakt. 21, 1908. 



3 Pearce, B., and Barker, P, The yeast flora of bottled ciders. The Journal 

 of Agricultural Science, 3, 1908, 



