218 FAMILY OF SACCHAROMYCETACEAE 



The giant colony on must agar at 25 C. after 15 days, is well de- 

 veloped. The color is gray, slightly yellow with a dry appearance. 

 The center is folded. The periphery is thin, transparent, and pos- 

 sesses a border made up of fine canals with deep hollows. At the end 

 of two months, the colony possesses a grayish yellow color with a flat 

 dry appearance. The yeast produces no fermentation of beer wort. 

 It inverts saccharose but yields no indication of fermentation in 

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

 tose and dextrine. 



The presence of a scum causes this yeast to form a sort of con- 

 nection between Hansen's 1st and 2nd group. However, by its giant 

 colony, its vegetation in liquid media and the shape of its spores, it 

 resembles the genera Willia and Pichia. 



ZYGOSACCHAROMYCES SALSUS. Takahashi and Yukawa, M.* 



This species was discovered in samples taken from all the fac- 

 tories at Tatsuna. The young cells from the surface culture on 

 "Koji "-extract agar are mostly round (4-8 /-i) and rarely oval. The 

 contents are homogeneous and sometimes exhibit vacuoles. 



On streak culture at 27 C., the growth shows a grayish white, 

 feeble, finely folded covering. On glucose-sake-agar after 10 days 

 at 25 C. it forms a grayish yellow, folded, elevated covering with 

 streamy margin. On "Koji "-extract culture at 23 C., it forms a few 

 parts of yeast ring without clouding the fluid after three days. The 

 ring gradually grows and increases its thickness. After three weeks 

 a thin film covers the surface. The culture medium which was kept 

 for three months was strikingly decolorized. 



Wort culture is similar to the former culture, but this yeast 

 forms a grayish white, folded, thick film on "Shoju" or "Koji" 

 extract which contains a quantity of NaCl. This yeast is easily dis- 

 tinguished from Zygosaccharomyces japonicus by this characteristic 

 point. 



This species ferments dextrose, levulose and maltose, but does 

 not ferment galactose, lactose, saccharose, raffmose, a-methyl-glu- 

 coside. 



In formation and germination of spores this yeast is similar to 

 Zygosaccharomyces japonicus, but the time required for sporulation 

 of this yeast is longer than that of the former species. 



This yeast forms a thick film in some nutrient fluids which con- 

 tain a quantity of NaCl, but not in the absence of NaCl. More- 



1 Takahashi, and Yukawa, M. Original communications, Eighth Internatl. 

 Congress of Applied Chemistry, y. XIV, 1912, p. 167. 



