SACCHAROMYCES THEOBROMAE 269 



to 0.5 per cent of alcohol by volume which results from a fermen- 

 tation of the lactose by these two species. 



F. Sixth Sub-Group 



Yeasts which do not produce alcohol and in which the character- 

 istics of fermentation are little known. 



SACCHAROMYCES CONGLOMERATUS. Reess 



This yeast was found by Reess l on decayed grapes and at the 

 beginning of the wine fermentation. The description of the author is 

 reproduced here. "Budding cells, round, 5 to 6 ju in diameter united 

 in bunches. This formation is accomplished in the following man- 

 ner. On the axis of two old cells, before they germinate, by budding 

 in the direction of their longitudinal axis there are formed simul- 

 taneously many buds which branch out. The ascs are frequently 

 united two by two in each cell. Two to four spores are present which 

 during germination give rise to new bunches." 



Hansen has never observed a yeast which may be compared 

 to Saccharomyces conglomeratus. He thinks that this yeast may 

 not be a well-differentiated yeast but may be a yeast which has 

 been studied under another name (S. pastorianus, ellipsoideus, etc.). 

 These, in their scums, present often the appearance described by 

 Reess in S. conglomeratus. The existence of this yeast is, then, prob- 

 lematical. 



SACCHAROMYCES HANSENII. Zopf 2 



This yeast has been isolated from the pollen of cotton. The cells 

 are spherical or ellipsoidal and each one contains many fat globules. 

 They measure 4 to 11 JJL. The ascospores are spherical and to the 

 number of two per asc. The cultures on must gelatin in stabs are 

 a brilliant white with no liquefaction. In solution of dextrose, d- 

 galactose, lactose, maltose, dulcite, glycerol and mannite, this yeast 

 produces varying amounts of oxalic acid. 



SACCHAROMYCES THEOBROMAE. Preyer 3 



This yeast completes the fermentation of cocoa. In scums, its 

 cells are long, cylindrical rods. In culture solutions when poorly 



1 Reess, M. Ueber den Soorpliz Sizungsber. der physikalisch. rnbd. Sozietat. 

 Erlangen Botan. Ztg. 1878. 



2 Zopf, W. Oxalsauregarung bei einem typischen Saccharomyceten (S. Han- 

 senii). Ber. Bot. Gesell. 7, 1889. 



3 Preyer, A. Der Tropenflanzer, 1901. 



