INDEX OF SUBJECTS 



423 



Saccharomyces, spec, 301 



T and V of Rose, 252 



taette, 268 



theobromae, 269 



Tokyo, 250 



tumefaciens, 270 



turbidans, 244 



tyrocola, 307 



unisporus, 264 



uvarum, 272 



validus, 240 



vini Muntzii, 243 



vordermannii, 247 



willianus, 245 



Yeddo, 257 



Zopfii, 254 



Saccharomycodes, general characteris- 

 tics, 194 



Saccharomycopsis, general characteris- 

 tics, 194 



Saito's Mycoderma, 335 

 Sake, yeast from, 247 

 Salt, yeast from, 270 



yeast in, 306 

 Sarcoma, yeast from, 351 

 Sauerkraut, yeast, 336 

 Schizosaccharomyces, aphalarae calthae, 

 characterization, 202 



asporus, characterization, 202 



chermetis abietis, characterization, 205 



formosensis, characterization, 203 



general characteristics, 193, 197 



mellacei, characterization, 200 



octosporus, abnormal germination of 

 ascospores, 36 



octosporus, characterization, 197 



Pombe, characterization, 199 



Pombe, copulation and asc formation, 

 18 



Pombe, germination of ascospores, 35 



sautawensis, characterization, 204 

 Schwanniomyces, general characteristics, 

 194 



occidentalis, 224 



occidentalis, formation of ascs in, 26 

 Schwanniomyces occidentalis, germina- 

 tion of ascospores, 34 

 Scum formation, 113 



temperature limits, 171 

 Sexuality, 15, 170 

 Shape, and dimensions, 167 



of yeast cells, 6 



Shapes of ascospores, 15 



"Shoju" yeast, 215 



Similarity of sporangia to ascs, 2 



Size of yeast cells, 6 



Slater's method for studying yeasts, 158 



Soil, yeast, 281, 302 



yeast, from, 287, 288 



yeasts in, 135, 221 

 Source of, carbon for yeasts, 75 



yeasts, 134 



Sources of oxygen, 80, 81 

 ''Soya" mash, yeasts in, 330 



yeasts in, 209 

 Spores, detection of, 159 

 Sporidia of Ustilaginales, 1 

 Sporulation, 13 



cytological changes during, 48 



Gorodkowa's medium for, 152 



methods of securing, 151 



physiological conditions, 114 

 Sputum, yeast from, 355 

 Stab cultures, 173 

 Staining ascospores, 52 

 Staining of nucleus, 160 

 Streak cultures, 173 

 Streptococcus, b, in Kefir, 124 



lebenis, 126 



Structure, of yeast nucleic acid, 57 

 Sucrase, 63 



Sugar, enzymes for, 61 

 _ raw, yeast in, 309 



yeasts from, 204 

 Sulfur in yeast nutrition, 68 

 Symbiosis, in yeasts, 124 



of yeast and bacterium, 116 



TEMPERATURE, 108 



influence on sporulation, 117 



of ascospore formation, 237 



of scum formation, 238 

 Test for vitamines, 130 

 Thermal death points, 108, 168 

 Thiocyanates as sources of carbon, sul- 

 fur and nitrogen, 71 

 Thrush, yeasts from, 361 

 Tivy, yeast from, 279 

 Tomato, yeast on, 291 

 Top yeast, 231 



transformation into bottom yeasts, 186 

 Torula, amara, 311 



bogoriensis rubra, 323 



brettanomyces, 299 



