306 NON-SACCHAROMYCETES OR DOUBTFUL YEASTS 



TORULA SP. Saito 1 



This yeast possesses spherical cells with resistant walls with a 

 number of fat globules in the protoplasm. The cells form a mucilag- 

 inous sediment. On a fat substrate they become oval or elongated. 

 The giant colonies give a mucilaginous stratification of a yellow color. 

 In wort or decoction of "koji," this yeast causes a feeble escape of 

 gas; at first, there is a cloudiness produced, later, the formation of a 

 united scum. This species is closely related to the preceding one and 

 possibly identical. 



HOYE'S TORULA 



Hoye 2 found many species of Torula in solutions to which salt 

 had been added. These will be described. 



Salt Yeast B, Hoye. This is a yeast with round or oval cells, 

 the shape varying somewhat with the concentration of salt. When 

 15 per cent of salt is added, the cells become more oval than with 

 lesser amounts. With 20 per cent of salt the cells become more pointed, 

 resembling the tubercles of beets. The membranes of the cells often 

 have short points to the number of two or three on each cell. Fre- 

 quently the cells are joined together by means of these points. This 

 yeast does not grow in potato wort. 



Salt Yeast, Hoye. In fish bouillon with 15 per cent of salt added, 

 this species possesses cells of various shapes. The structure is often 

 moniliform. In 25 per cent of salt, the cells are oval and located in 

 chains. In 35 per cent of salt, they become round. This yeast does 

 not develop in potato wort. Schultz has mentioned yeasts of the 

 ellipsoideus type from brines used to preserve legumes. 



Recently, Coupin has found in sea water a Torula which does not 

 grow in media unless salt is added to it. Kita has found two species 

 of Torula which develop in beer wort with 20 per cent of added salt. 

 They grow easily in solutions with maltose but not in those which 

 contain dextrose. 



1 Saito, K. Mikrobiol. Stud, uber die Soya-Bereitung. Cent. Bakt. 17, 

 1906. 



2 Hoye, K. Recherches sur la moisissure de Bacalao et quelques autres 

 Mikroorganismes halophiles. Bergens. Museum Aarbog. No. 12. 1906. 



