YEAST F 219 



over, this yeast is easily distinguished from the former species by the 

 cell forms, and the time limit of sporulation. 



Torida soja (G. and H. Nishimura) seem to be identical with this 

 species. From above differentiation we gave it the name of Zyg3- 

 saccharomyces salsus. 



ASPOROGENIC SPECIES OF ZYGOSACCHAROMYCES 



Takahashi and M. Yukawa l 



On the mycological relations this yeast is closely similar to Zygo- 

 saccharomyces soja. It forms a well-defined yeast ring in "Shoju" 

 and " Koji " extract, but the sporulated cells have never occurred 

 in any yeast ring in spite of the presence of a number of dumb-bell- 

 shaped cells. 



According to this, this yeast seems to be a variety of Zygosac- 

 charomyces soja which has lost .the capacity of forming spores. Sub- 

 sequently we have continued to cultivate this yeast in various nutrient 

 media for restoring the power of sporogenation. Whether this 

 yeast has lost the faculty of producing spores, temporarily or per- 

 manently, has not been determined. 



YEAST F. Pearce and Barker 



This yeast which belongs to the genus Zygosaccharomyces was 

 discovered by Pearce and Barker 2 in 1908 in cider. It possesses oval 

 cells (6.8 by 3.4 /*). The 

 maximum temperature for 

 budding is situated between 

 30 and 32.5 C. Sporula- 

 tion is easily accomplished 

 on porous porcelain, on 

 potato or on wort gelatin. 

 The asc which results is com- A- B 



posed of two enlarged parts Fig. 89. Yeasts F. A, Vegetative Cells; 



., , , i /T7- B> Ascs (after Pearce and Barker), 



united by a canal. (Fig. 



89, B.) The ascospores normally to the number of four are situated 

 two in each enlarged portion of the asc. Under exceptional circum- 

 stances we might find one ascospore in one enlargement and three 

 in the other. Germination is accomplished by a swelling of the as- 

 cospore and a rupture of the wall of the asc; this is followed by normal 



1 Takahashi, and Yukawa, M. Original communications eighth internal! . 

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



2 Pearce, B. and Barker, P. The yeast flora of bottled ciders. The Journal 

 of Agricultural Science, 3, 1908. 



