DuCLAUX'S TORULA 307 



B. TORULA FROM MILK 



TORULA KEPHIR. Heinze and Cohn 1 



Syn.: SACCHAROMYCES KEPHIR. Beijerinck 



Found by Beijerinck 2 in kephir, this yeast possesses cells of vari- 

 able shape, generally elongated, developing on nutrient gelatin with 

 slightly winding colonies and not liquefying the gelatin. According to 

 Beijerinck it secretes lactase. Schurmans-Stekhoven, however, have 

 not been able to confirm this fact. It inverts saccharose but has no 

 action on maltose. 



SACCHAROMYCES TYROCOLA. Beijerinck 



This species was isolated by Beijerinck 3 from Eidam cheese. It is 

 a yeast with small cells, round, giving snow-white colonies on gelatin. 

 As with the preceding species, it inverts lactose and saccharose but 

 does not act on maltose. 



FREUDENREICH'S KEPHIR YEAST 



This species was found by Freudenreich 4 in various samples of 

 kephir. It gives a vigorous growth and feeble fermentation in beer 

 wort but does not seem to cause any fermentation in milk. The 

 growth consists of oval cells (3.5/z in length and 2-3 /* in width). 

 It does not form a scum. The optimum temperature for budding is 

 22 C. According to Freudenreich, this species is able by a symbiosis 

 with Dispora causica and Streptococcus a and |3 to bring about a fer- 

 mentation in milk. It does not act on lactose when it is isolated by 

 itself. 



DUCLAUX'S TORULA 5 



This yeast was isolated from milk in which it produced an active 

 fermentation. It is a small, ovoid yeast. Packets which may reach 

 large size are formed by budding. Inoculated into gelatin, it gives 

 little growth and this is almost entirely on the surface. In the same 



1 Heinze, B., and Cohn, E. Ueber Milchzuker vergarende Sprosspilze. Zeit. 

 Hygiene. 46, 1908. 



2 Beijerinck, M. W. Sur le Kephir. Arch, neerlandaises des Sc. exactes et 

 nat., 23, 1889. 



3 Beijerinck, M. W. Die lactase ein neues Enzyme. Cent. Bakt. 6, 1889. 



4 Freudenreich, E. Bakterien Untersuchungen iiber den Kefir. Cent. Bakt. 

 3, 1897. 



6 DuClaux, E. Fermentation ale. du sucre de lait. Ann. Past. Inst. 1, 1887. 



