ZYGOSACCHAROMYCES SOJA 259 



2-6 months have already been described, and are almost the same as 

 in Zygosaccharomyces major. 



On "Koji "-extract-gelatin-plate this yeast forms bright pearly, 

 grayish white, mostly round, and elevated colonies. On "Koji "- 

 extract agar streak at 27 C. it forms a grayish white, waxy, elevated 

 surface, but after a month it becomes somewhat brownish and the 

 center of the growth becomes flat. The edge shows tooth-like en- 

 gravings. In glucose " Sake " agar the growth is yellowish white, 

 of waxy luster, and forms an elevated smooth surface with fine stream- 

 ing lines. The edge is somewhat uneven. On stab the growth is the 

 same as with the preceding species, but the surface of the isle is more 

 concent rical. In fluid culture the appearance of development of this 

 species is very similar to that of Zygosaccharomyces major. This 

 species can also reproduce and ferment in every nutrient fluid which 

 contains 20% NaCl. 



This yeast ferments dextrose, levulose, maltose, mannose, but does 

 not ferment saccharose, raffinose, galactose, lactose, a-methylglucoside. 



Formation and germination of spores in this species have already 

 been described fully. The form and size of spores are similar to those 

 of Zygosaccharomyces major, but the numbers of sporogenic cells are al- 

 ways less than in the latter species. Moreover, the time required for 

 the occurrence of sporulation is longer than that of Zygosaccharomyces 

 major. 



This species does not ferment saccharose but Zygosaccharomyces 

 major attacks the same sugar quickly and both species are easily dis- 

 tinguished from each other by dimensions of the cells and the growths 

 on glucose- " Sake "-agar. 



This species differs from Zygosaccharomyces Barkeri by the sporo- 

 genic point of view and the behavior toward maltose, and from 

 Zygosaccharomyces priorianus by the cell forms of young cultures 

 and the circumstance of sporulation. Zygosaccharomyces javanicus 

 is easily distinguished from our yeast by the size of cell and the fer- 

 mentability of galactose, and the formation of large numbers of spores 

 on agar. Zygosaccharomyces lactis a ferments lactose but not maltose. 

 Zygosaccharomyces japanicus produces easily a particular film on the 

 surface of nutrient fluid. Both Zygosaccharomyces fusoriens and 

 Zygosaccharomyces from cocoa do not ferment saccharose as does Zygo- 

 saccharomyces soja, but both species ferment dextrine strongly. 



On the other hand, Saccharomyces soja and Torula "Shoju" seem 

 to stand in close relation to Z. soja yeast; however, it might be 

 appropriate to group these three yeasts together into one and the same 

 species. Be that as it may, we will give it the name of Zygosaccharo- 

 soja. 



