304 NON-SACCHAROMYCETES OR DOUBTFUL YEASTS 



TORULA HOLMII. (Holm) Jorgensen l 

 Syn. : TORULA A. Holm 



This yeast was isolated by Holm in Jorgensen's laboratory. The 

 growth in the sediment of young cultures contains small, oval cells. 

 Along with these are found large cells, oval or round. The length of 

 the cells varies from 3.5 to 5.5/i and their width from 1.4 to 2.1/z. 

 In must this species produces a feeble fermentation after which the al- 

 cohol content may reach 0.32 per cent by volume. It inverts sac- 

 charose and raffinose and ferments the invert sugar. However, it 

 has no action on maltose, dextrose and dextrine. At the end of three 

 to five days at 25 C., it forms a scum on beer wort, the cells of which 

 are round or oval. In yeast water to which dextrose has been added 

 the cells of the scum look like those of S. Pastorianus. They may also 

 be irregular. The surface colonies on gelatin with 10 per cent worfc 

 are round, white, shiny, slightly bulged and with entire edge. 



TORULA THERMANTITONUM. Johnson 



Discovered on the leaves of the Eucalyptus and studied by John- 

 son 2 and Hare, this species possesses cells of small size which are 

 egg shaped. It is of special interest on account of an abnormal re- 

 sistance to high temperatures. The temperature limits for budding 

 are situated in the vicinity of 10 C. and 84 C. The optimum is be- 

 tween 40 and 44 C. According to Lindner, it is a brewery yeast which 

 induces a bottom fermentation and a good clarification. It ferments 

 dextrose, levulose, saccharose, maltose, dextrine, d-mannose, d-galac- 

 tose, raffinose, a-methylglucosides, xylose and inuline but has no ac- 

 tion on lactose and melibiose. 



TORULA FROM VACCINE PULP. Lesieur and Mangini 



Lesieur and Mangini have found the presence of yeasts in samples 

 of vaccine pulp. These yeasts belong to the genera Mycoderma and 

 Torula. 



Torula L The cells are round, more often spherical. On wort at 

 25 C. , the yeast causes a cloudiness after 40 hours, and very slight 

 scum formation. After five days, there is visible scum and sedimen- 

 tal growth at the bottom of the container. The yeast grows a little 



1 Jorgensen, A. Die Mikroorganismen der Garungsindustrie, Berlin, 5th 

 Edition, Paul Parey, 1909. 



2 Johnson, G. Saccharomyces Journal of the Institute of Brewing, 11, 

 1905. 



