248 FAMILY OF SACCHAROMYCETACEAE 



SACCHAROMYCES CARTILAGINOSUS. Lindner 1 



This species was found by Matthes in kephir grains. It gives a 

 smoky taste to wort. Its cells possess a very 

 granular protoplasm. The ascs contain 3 to 

 4 ascospores (Fig. 117). On beer wort, S. 

 cartilaginosus forms at the end of a few weeks, 

 on the surface of the liquid, small floating 

 colonies of a firm consistency almost car- 

 tilaginous. These unite and increase in size 

 and result in making a scum. The yeast 



Fig. 117. Saccharomyces sediment is flocculent. The giant colonies are 

 cartilaginosiJis. Cells from f , , , ,_., . , - , , 



Young Culture on Beer folded. This yeast ferments dextrose, d-man- 



Wort, and Ascs (after nosej levulose, saccharose and maltose but 

 produces only feeble fermentation in d-galac- 

 tose. It may also have an action on raffinose. 



SACCHAROMYCES BATATAE. Saito 



This yeast was isolated by Saito 2 from moromi, a fermentable dough, 

 made of a mixture of " koji " and potato (boiled) which is used 

 in the manufacture of Brandevin (a wine in Japan). This yeast is 

 the most active agent in this fermentation. The cells are oval and 

 elliptical. In the scums they often have the shape of cells of Sac- 

 charomyces pastorianus. The ascospores form at the end of 24 hours 

 at 25 C. They are spherical, very refractive and to the number of 2 

 or 3 in each asc. In beer wort at 25 C. this species produces 3 per 

 cent of alcohol by volume. Saccharomyces batatae easily ferments dex- 

 trose, levulose, saccharose and maltose, more difficultly d-galactose, 

 and raffinose; it has no action on melibiose, lactose, inuline and 

 a-methylglucosides. 



SACCHAROMYCES MULTISPORUS. Jorgensen. 3 



This is a wild yeast isolated by Holm from an English top yeast. 

 Most of the cells are ellipsoidal. However, a large number are large 

 round cells. These latter as well as the ellipsoidal, are capable of 

 forming ascs. Spores appear on plaster blocks at the end of 40 hours 



1 Lindner, P. Mikroskopische Betriebskontrolle in den Garungswerben, Paul 

 Parey, Berlin, 6th edition, 1909. 



2 Saito, K. Mikro. Studien ttber die Zubereitung der Betatenbranntweins. 

 Cent. Bakt. 18, 1907. 



3 Jorgensen, A. Die Mikroorganismen der Garungsindustrie. 5th edition, 

 Paul Parey, Berlin, 1909. 



