PICHIA FARINOSA 279 



the bottom of the flask when disturbed. The temperature limits 

 for budding are 7-12 C. and 33 C. in wine with 8 per cent of alcohol. 

 The optimum is situated between 28 and 30 C. In beer wort the 

 maximum temperature is near 39 C. The temperature limits for 

 sporulation are 5-6 C. and 39-40 C. The optimum is near 34 C. The 

 ascospores .are spherical and refractive (2-3 p in diameter) and de- 

 velop only in 12.2 per cent of alcohol by volume. This species forms 

 less glycerol in Pasteur's medium and does not attack alcohol as 

 much as P. membranaefatiens. Pichia californica has also been found 

 by Saito l in the fermentation of rum from molasses on the island of 

 Bonin, Japan. 



PICHIA RADAISH. Lutz 

 Syn.: SACCHAROMYCES RADAISH. Lutz 2 



This species was isolated by Lutz from tivy, an alcoholic drink, 

 prepared in Mexico. It has oval or elongated cells (8 to 8.5 IJL long 

 and 3 to 3.5 p wide). The optimum temperature for the formation 

 of a scum is 23 C. Budding ceases at about 37-38 C. Sporulation is 

 accomplished at the end of 12 hours at 22-23 C. The maximum tem- 

 perature for the formation of ascospores is between 25 and 28 C. 

 The ascospores (1.4/x in diameter) are spherical and generally to the 

 number of 4 per asc. This species does not liquefy gelatin. The col- 

 onies are reddish in color which appear after a culture period of some 

 time. 



PICHIA FARINOSA. Lindner 

 Syn.: SACCHAROMYCES FARINOSUS. Lindner 



This species was found by Lindner 3 in beer in Danzig. Saito has 

 recently found it among the yeasts in soy bean sauce. The cells are 

 generally elongated; some are ellipsoidal (Fig. 127). The maximum 

 temperature for the formation of the scum is 37 C. On beer wort, or 

 decoction of " koji," it forms a dry scum after 24 hours. Ascospores 

 are formed easily in most media notably in the scum, but the prop- 

 erty of forming spores is completely lost by cultivating on gelatin. 

 The ascospores are to the number of 1 to 4 per asc. They are rounded 

 or oval with a brilliant granule in the center. According to the il- 

 lustrations of Lindner and Saito it seems that the ascs are derived 



1 Saito, K. Notiz iiber die Melasse-rumgarung auf den Bonin-inseln. (Japan). 

 Cent. Bakt. 16, 1908. 



2 Lutz, C. Rech. sur la constitution du Tiby. Bull. Sic. myc. de France, 

 15, 1899. 



3 Lindner, P. Saccharomyces farinosus and Bailii. Wochensch. f. Brau. 

 1893. 



