SACCHAROMYCES SPEC 301 



almost clear. According to Beijerinck, this yeast seems to possess 

 the ability of agglutinating itself. 



TORULA COLLICULOSA. Hartmann 



This species was isolated from a sample of yeasts secured from 

 Java by Hartmann. 1 It was associated with Mucor amylomyces. It 

 presents the appearance of ordinary Torula. Its cells are spherical 

 and contain a fat globule. Its ordinary dimensions are 3. 5 IJL but 

 they may vary between 1.7 and 9.7 JJL. Budding is accomplished on 

 all sides of the cell. Frequently two or three buds appear simul- 

 taneously. The cells are often united in chains of two or three, the 

 mother cell being much larger than the daughter cell. The optimum 

 temperature for budding on wort agar is situated between 25 C. and 

 30 C. Budding stops at 7 C. and 45 C. 



The giant colonies obtained on beer wort agar have a character- 

 istic aspect. They form a prominent wart. On beer wort gelatin, 

 the colonies develop well and liquefy the gelatin after eight weeks. 

 Cultivated in beer wort at 25 to 30 C., Torula colliculosa produce, 

 at the end of 24 hours, a powdery white sediment. After 40 hours the 

 liquid clarifies itself. Depending on their age, the cells act differently 

 on maltose. The oldest cells are able to ferment this sugar while the 

 young ones have no action. This species ferments dextrose, raffinose 

 and saccharose. 



SACCHAROMYCES SPEC. Saito 



Isolated from " koji " by Saito, 2 this yeast forms on decoction of 

 " koji " or on beer wort globular or oval cells, without color, about 

 4 to 7 jit in diameter. The cells are usually isolated and show one 

 or many vacuoles and a finely granular protoplasm. In old cultures 

 they often take the form of a sausage. On gelatin plates, the colonies 

 first appear as little round points, later changing to a white mass in 

 the shape of a dome with an uneven surface. On the surface, they 

 appear as numerous spots made up of elliptical cells. This species 

 seems to be related to Saccharomyces awamori. It ferments dextrose, 

 levulose, d-galactose, saccharose, maltose, melibiose, raffinose and a- 

 methylglucoside. It has no action on inuline or lactose. In wort 

 after 20 days, it produces 5.99 per cent of alcohol by volume. 



1 Hartmann, M. Eine rassespaltige Torula- Art welche nur zeitweise Maltos 

 zu vergaren vermag. Wochenschr. f. Brau. 20, 1903. 



2 Saito, K. Notes on Formosan fermentation organisms. The Botanical 

 Magazine, 15, Nos. 21 and 52, 1902. 



