286 FAMILY OF SACCHAROMYCETACEAE 



containing sugars which it ferments, it forms ethyl ether and acetic 

 acid, sometimes a little butyric acid. 



WILLIA ANOMALA H. Steuber 

 Syn. SACCHAROMYCES ANOMALUS ii. Steuber 



This variety forms on beer wort a scum which is at first folded and 

 chalky but which later assumes a rose tint. The temperature limits for 

 the formation of a scum are 5 to 10 C. and 30-35 C. The optimum 

 is about 30 C. The formation of ascospores is easily accomplished on 

 media in 44 hours/ The temperature limits for sporulation on plaster 

 blocks are 5-15 and 30-35 C. The ascospores are hat shaped. 

 After a certain time the giant colonies are rose colored or reddish 

 brown. It liquefies gelatin. This variety inverts saccharose which it 

 ferments slowly but completely. It produces only traces of alcohol 

 in 10 per cent solutions of levulose. It has no action on other sugars. 

 It does not form ether or fatty acid but traces of acetic and butyric 

 acids. 



WILLIA ANOMALA HI. Steuber 

 Syn.: SACCHAROMYCES ANOMALUS in. Steuber 



This variety came from brown Munich beer. The scum is white, 

 later yellow. The temperature limits for its formation are 5-15 C. 

 and 30-35 C. The optimum is 30 C. The temperature limits of sporu- 

 lation on plaster blocks are 5-15 C. and 30-35 C. The ascospores 

 form in great numbers in giant colonies but never in scums. They 

 are hat shaped. The giant colony is white, irregular and liquefies 

 gelatin. This variety gives only traces of alcohol in solutions of 10 

 per cent levulose and does not ferment any other sugar. It produces 

 neither ethyl ether nor fatty acids but, at the beginning, only traces 

 of acetic acid and butyric acid which are eventually oxidized. 



WILLIA ANOMALA IV. Steuber 

 Syn.: SACCHAROMYCES ANOMALUS iv. Steuber 



This variety has the same origin as the preceding variety. The 

 scum is white and later yellow. Its temperature limits are 5-15 C. 

 and 35-41 C. The temperature limits for sporulation are 15-20 C. 

 and 30-35 C. The ascospores are hat-shaped. The sporogenic prop- 

 erty is lost on long cultivation while it is preserved in the preceding 

 variety. This is one method for distinguishing between them. The 

 giant colony is at first white and later yellow and folded. It liquefies 



