366 



FUNGI RELATED TO THE YEASTS 



ENDOMYCES LINDNERI. Saito 



This yeast was isolated from Chinese yeast by Saito. This Chinese 

 yeast was used in the preparation of beer. It has the same morpho- 

 logical characteristics as Endomyces Jibuliger; the ascs are often formed, 

 as in Endomyces liger, from an anastomosis taking place between two 

 cells in the mycelium. Maugenot has shown that these anastomoses 

 are analogous to those which have been described for Endomyces 

 fibuliger and never result from a copulation. They represent what is 

 left of an ancestral sexuality. Endomyces Lindneri is very closely 

 related to Endomyces fibuliger and is distinguished from this genus 

 only by the fact that it ferments maltose and dextrose on which 

 Endomyces fibuliger has no action. 



ENDOMYCES HORDEI. Saito 



Saito has isolated an organism which possesses certain character- 

 istics of a Monilia with fragments of my- 

 celium with cross walls forming yeast-like 

 structures as conidia. When inoculated 

 into media, these germinate into a budding 

 mycelium. In the sediment, they develop 

 especially as yeasts. The mycelium is also 

 able to break up into fragments like oidia 

 in old cultures. The ascs appear in old cul- 

 tures on agar and gelatin. On plate cul- 

 tures, they form in great numbers at the 

 end of three days. They are formed by 

 budding of the units of the mycelium under 

 the form of large round cells (6-12 /z). The 

 ascospores are to the number of from 2 to 

 4 per asc, and are hat shaped (3-4 /*). 

 They are provided with an exosporiurn 

 and an endosporium. During germination 

 the exosporium breaks and the ascospore 

 germinates by ordinary budding. 



The growth on plates is under the 

 form of small moist patches with filaments. 

 On beer wort or decoction of "Koji" the 



1, Budding Mycelium; 2, Ascs; 3, fungUS forms a Very thick SCU111 which IS 

 Germination of Ascospon r m()igt ^ ^ ^ ^^ ^^ ^ ^jj gedi _ 



mental growth. 

 The optimum temperature for growth is 30 C. The yeast will 



Fig. 155-C. End&myces 

 Hordei. 



