SACCHAROMYCES MONACENSIS 



235 



At the maximum temperature, the cells have the same shape as 

 the cells used in the inoculation except that they are a little larger. 

 On the other hand giant cells are more numerous. 

 (Fig. 102.) Ascospores are formed but rarely and 

 in small numbers. It is not possible to determine 

 the temperature limits for their development. A 

 feeble formation of scum is obtained in Pasteur 

 flasks after a month at 13 to 15 and at laboratory 

 temperature. At the end of two months, little 

 islands of scum have formed made up of spherical 

 and elliptical cells. At the end of one or two years, 

 the old scum covering cultures maintained at the 

 temperature of the laboratory shows the same Fig. 101. S. carls- 

 characteristics. The cells are always spherical or 

 ellipsoidal and the chain formation is very rare. 



Giant colonies on wort gelatin offer the form of 

 a rosette. More often they present in the center a 



depression which is surrounded by a number of 

 concentric rings. The edge of the colony is 

 slightly undulated. Some of the colonies have a 

 glossy surface while others have a scaly appear- 

 ance. They are ordinarily dry and of a chalky 



10 s , appearance. Liquefaction of gelatin is not pro- 



bergensis. Vegetation duced in three months. 



of a Culture after Cultures on plates or on gelatin produce colo'nies 

 two to three months *, . . . , *' m /--t 



in Beer Wort at 32- of the shape and size of pinheads. The superficial 



35 C. (according to co l O nies have a grayish yellow color and a chalky 

 appearance. This yeast ferments dextrose, sac- 

 charose, maltose and galactose, but not lactose; it is a bottom yeast 

 and an active fermenter. 



bergensis. Vegeta- 

 tion after Two or 

 Three Months in 

 Beer Wort at 0.5 

 C. (after Hansen). 



SACCHAROMYCES MONACENSIS. Hansen 1 



This species described for a long time under the provisional 

 name of Carlsberg Yeast II has recently been restudied by Hansen 

 and given the definite name of Saccharomyces monacensis. In cul- 

 tures on beer wort, it forms at the end of 24 hours at 25 C. a thin 

 waxy sediment made up mostly of ellipsoidal or round cells. Giant 

 cells are rather frequent. 



The temperature limits for budding in beer wort are 33 and 1 C. 



1 Hansen, E. C. Recherches sur la morphologic et la physiologic des fer- 

 ments alcooliques. XIII. Nouvelles etudes sur des levures de brasserie a fer- 

 mentation basse. Comp. Rend, du lab. de Carlsberg, 7, 1908. 



