268 FAMILY OF SACCHAROMYCETACEAE 



middle is thin, dull, finely granular and dry. The edge is distinctly 

 raised above the central part surrounded by a granular portion. 



The colonies on gelatin possess no characteristic appearance. The 

 yeast gives a growth resembling a string of pearls. The cultures on 

 gelatin after from 3 to 5 weeks show a liquefaction. At 37 the cul- 

 ture is juicy, shiny and white. It forms great white colonies. Later 

 they spread all over the surface. 



In milk at 37 C. the koumys yeast produces a strong fermentation 

 of the lactose and yields about 36 per cent of lactic acid. The liquid 

 is cloudy at first but clears up showing an abundant vegetation in 

 the sediment of a varying white or yellow color. It never produces a 

 scum. It has the characteristics of a bottom yeast. It decomposes 

 the casein which it changes to albumoses and peptones and produces 

 aromatic ethereal substances which impart to koumys its aroma. 



SACCHAROMYCES ANAMENSIS. Will 1 



This yeast, which has been employed in distilleries under the 

 name of "Levure anamite," is a top yeast of the wild variety. 

 The cells are generally oval, sometimes elongated (4 to 9 ju). Giant 

 cells may be noticed in cultures. Groups are rarely formed by indi- 

 vidual cells. The spherical ascospores, one to four per asc (2.4 to 4 /z) 

 have an optimum temperature for sporulation of 33 C. ; a maximum 

 of 35 C. and a minimum of 12 C. This yeast forms a scum made up 

 of round or oval cells, sometimes with cells shaped like a sausage. 

 The optimum temperature for the formation of scums on beer wort is 

 near 31 C. This yeast ferments dextrose, levulose, galactose, saccha- 

 rose, maltose and raffinose. Lactose is assimilated, but the yeast is 

 able to ferment it but feebly. 



SACCHAROMYCES TAETTE, Major and Minor 

 Olsen-Sopp 2 



These two yeasts were isolated from Taette, a milk used in times 

 of antiquity by the people of the North (Norway and Sweden). 

 It is a thick viscous milk, not coagulated, but with an acid taste 

 which is quite agreeable. Saccharomyces taette major is distinguished 

 from the second variety by the fact that its cells are much larger and 

 that it produces ascospores. The second type, Saccharomyces taette 

 minor, does not give ascospores. Taette does not contain over 0.3 



1 Will, H. Saccharomyces anamensis, die Hefe des neuen Amyloverfahrens. 

 Cent. Bakt. Abt. 2, 39 (1913) 26. 



2 Olsen-Sopp, O. J. Taette, the primitive Norse storage milk and associated 

 milks; their significance as a nutrient. Cent. Bakt. Abt. 2, 33 (1912), 1-5. 



