254 FAMILY OF SACCHAROMYCETACEAE 



mandshuricus I, II, III, and IV. The cells are oval or globular (6-8) 

 in diameter. On gelatin large white round colonies are obtained. In 

 their centers, there is a sort of crater with canals running out around 

 the periphery. On beer wort, a scum is formed after a time. The 

 spores are globular (2.7-4) and on Gorodkowa's gelatin medium 

 they germinate by ordinary budding. The temperature limits for 

 sporulation are 11 C. and 38 C. This yeast ferments levulose, dex- 

 trose, mannose, galactose, maltose, saccharose and raffinose. Saccha- 

 romyces mandshuricus II, III and IV are very closely related to this 

 species. 



SACCHAROMYCES EXIGUUS. Reess-Hansen 



This species was found by Hansen l in pressed yeast. It develops 

 in must with a vegetation resembling 8. exiguus described by Reess. 

 It is not possible to separate it with a certainty from this latter yeast. 



The cells are small and resemble the cells of S. Marxianus, but 

 they never give the mycelial formation. They do not contain gly- 

 cogen. 



The formation of ascospores and scums is not very abundant. On 

 the contrary, this yeast forms rings on the culture tube. The cells 

 of the scum resemble those of the sediment. However, small cells 

 and short, tubular forms are much more frequent. 



When cultivated in must this S. exiguus produces only feeble 

 quantities of alcohol. It does not cause any disease in beer. It fer- 

 ments saccharose, dextrose, levulose, raffinose, dextrin and sometimes 

 inuline, but it does not act on maltose and d-mannose or melibiose. 



SACCHAROMYCES ZOPFII. Artari 



This yeast was found during the manufacture of sugar in Saxony. 

 Since that time it has been found by others in 

 samples of syrup in the making of sugar. Owen 2 

 stated that this yeast was the principal agent causing 



a deterioration of the product. Browne isolated 

 r ig. 120. oac- ~ 



charomyces Zopfii several varieties of yeasts from Cuban raw sugar. 



(after Lindner). These are described elsewhere. 



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

 ments alcooliques. VII. Action des ferments alcooliques sur les diverses especes 

 de sucre. Levures alcooliques a cellules ressemblant & des Saccharomyces. C. R. 

 du lab. de Carlsb., v. II, Book 5, 1888; C. R. du lab. de Carlsb., v. V, Book 2, 

 1902. 



2 Owen. The occurrence of Saccharomyces Zopfii in cane syrups and varia- 

 tion in the resistance to high temperatures when grown in solutions of varying 

 density. Cent. Bakt. Abt. II, 39, 1913. 



