RED TORULA 315 



furrows at the edges. This yeast produces no fermentation of dex- 

 trose, maltose, lactose, saccharose, raffinose and dextrine. It inverts 

 saccharose and decomposes raffinose. In must with added alcohol, 

 it forms, at the end of 8 days, a mucous ring if the alcohol does not 

 exceed 2 per cent. With 5 per cent of alcohol, there is no develop- 

 ment. The formation of a mucous ring seems to be related to the 

 presence of albumin in the medium and concerned with the presence 

 of carbohydrates. It increases when the amount of peptone added 

 to the medium is increased. 



TORULA CINNABARINA. Jorgensen 1 



This yeast, improperly designated under the name of Torula, 

 seems to belong to the Mycoderma. The cells are oval or elongated 

 often provided with short or long tubes, a sort of promycelium. 

 Giant cells are often noticed either elon- 

 gated or round. The long ones may be 

 14.6/x in length and the round ones 9.5^t 

 in diameter. Cultivated in must or in 

 solutions of the various sugars, this yeast 

 produces a scum which, at first, is united, \) 

 folded and of a red color. The liquid 

 remains clear. No sediment is noticed at 

 the bottom of the culture flask nor any Fig.U3. f^uladnnabarina. 

 fermentation. In old cultures, the wort Scum on Old Culture (after 

 undergoes a notable decoloration. At the or g en 

 end of 60 hours at 25 C. , small islands of floating scum are produced 

 in which a small number of cells begin to form a mycelium. 



At the end of 24 hours, the formation of a promycelium may 

 become very abundant. On the promycelium and on the mother 

 cells, the formation of buds may be seen. (Fig. 143.) The surface 

 colonies on gelatin with 10 per cent of wort are round, with a faint 

 red color. The old colonies are dry and show concavity and a finely 

 fringed border. This yeast produces no fermentation in dextrose, 

 maltose, lactose, saccharose, raffinose nor dextrine. It decomposed 

 solutions of saccharose and raffinose. In wort with 1 to 2 per cent 

 of alcohol added, there is a feeble development. If one decreases 

 these amounts of alcohol, the yeast ceases to grow. 



RED TORULA, NO. 36. Janssens and Mertens 



This is a yeast a little smaller than S. pastorianus which in its 

 scums seems to have a tendency to form elongated cells and filaments. 

 1 Jorgensen, A. See reference for Torula mucilaginosa. 



