SACCHAROMYCES BRASSICAE III. 303 



Yeast J. The cells of this yeast are oval and spherical (8.5- 

 6.8x3.4jit). The maximum temperature for budding is situated 

 between 30 and 32 C. Colonies on wort gelatin in plates are round, 

 moist and partly transparent. On streaks, the growth is flat and 

 spreading. This species ferments dextrose, levulose and saccharose. 



Yeast L. This species has small cells shaped like a sausage 

 (12-6.8 X 2.7 /A). The maximum temperature for budding is about 

 38 C. Colonies on wort gelatin in plates are spherical with thin 

 edges. On streak cultures vegetation is compact. This species fer- 

 ments dextrose and maltose. 



Yeast M. The cells are oval (8-6.8 X 5 /z). Sometimes they 

 are sausage shaped. The maximum temperature for budding is situ- 

 ated between 35 and 28 C. On wort gelatin in plates, the colonies 

 are dry, spherical and with a solid appearance. Gelatin is liquefied 

 after a certain time. This species ferments dextrose, levulose, maltose 

 and saccharose. 



SACCHAROMYCES BRASSICAE I. Wehmer 



Isolated by Wehmer, 1 from fermentation of sourkraut, this species 

 presents spherical or elongated cells closely resembling those of S. 

 cerevisiae but smaller (4-6 X 5 /z). The development on agar and 

 gelatin with a decoction of kraut, in stab and streak, gives firm, 

 grayish white, slightly raised colonies. The sediment in a fermenting 

 liquid forms a grayish white mass from which escape bubbles of gas. 

 This yeast produces an active fermentation in decoctions of kraut, 

 especially that to which dextrose is added. It ferments beer wort. 



SACCHAROMYCES BRASSICAE II. Wehmer 



This yeast was isolated by Wehmer from the same source as the 

 preceding one. The cells are almost spherical and do not exceed 3.6 

 to 4.8 ju, in diameter; often they are much smaller. They possess very 

 refractive granules in their vacuoles. This species has the same ap- 

 pearance on gelatin. In a decoction of kraut in dextrose solutions 

 and in beer wort, it produces a fermentation. 



SACCHAROMYCES BRASSICAE III. Wehmer 



Isolated also from sourkraut, this species possesses ellipsoidal 

 cells, slightly elongated and quite small (7 X 4ju in diameter). The 

 appearance of the cultures on gelatin is quite different from that of the 

 two preceding yeasts. This yeast produces an alcoholic fermentation. 



1 Wehmer, C. Untersuchungen tiber Sauerkrautgarung. Cent. Bakt. 2, 

 1905. 



