310 NON-SACCHAROMYCETES OR DOUBTFUL YEASTS 



invert sugar, fructose being the constituent most strongly attacked. 

 Sucrose is not inverted. Data are produced by the author to show 

 that this organism is the strongest fermenter between the ninth and 

 fifteenth day. Further characteristics of this organism are not given 

 by Browne. 



LACTOMYCES INFLANS CASEIGANA. Bochicchio 



Bochicchio l isolated this species from Lombard cheese. It is a 

 top yeast with unilateral budding. The cells are elongated, round or 

 elliptical. When cultivated on ' gelatin, this yeast forms a whitish 

 colony with an entire edge. It coagulates sterile milk and liquefies 

 part of the coagulum without the formation of distinct amounts of 

 acid. In lactose bouillon, between 25 and 40 C., it provokes an 

 energetic fermentation. The most favorable temperature for this is 

 situated at about 30 C. The temperature limit is about 60 C. Milk 

 infected with this yeast is changed into a frothy mass with a dis- 

 agreeable odor. 



SACCHAROMYCES LEBENIS. Rist and Khoury 



This yeast was isolated by Rist and Khoury 2 from leben where 

 it is found with Mycoderma lebenis. It possesses oval cells (3 to 6ju) 

 with granular contents. The cells are isolated and one never finds 

 mycelial formations. On sucrose agar below the surface, this yeast 

 gives little growth and seems to grow only on the surface. However, 

 one may, by successive culturings in this medium, cause it to take on 

 anaerobic characteristics and the fermentation of sucrose. It grows 

 well on ordinary gelatin without sugar and, at the end of 48 hours, 

 forms white circular colonies with a moist and damp surface. Stabs 

 into saccharose gelatin give colonies which are round and squeezed 

 together not exceeding 3 to 4/z. It does not liquefy the gelatin. On 

 milk broth this yeast produces a cloudiness and later a sediment. It 

 causes no fermentation. On grape must, it produces a cloudiness 

 which is also followed by a deposit in the bottom of the culture flask. 

 This species ferments saccharose and maltose but does not act on 

 lactose. It works with Mycoderma lebenis in the alcoholic fermenta- 

 tion of lactose but it acts on this sugar only when associated with 

 Streptococcus lebenis which probably decomposes the lactose. 



1 Bochicchio, N. Ueber innen Milchzucker vergarenden und Kaseblahungen 

 hervorrufenden neuen Hefenpilz. Cent. Bakt. 15, 1894. 



2 Rist, E., and Khoury, J. Etudes sur un lait fermente comestible, le "leben" 

 d'Egypte. Ann. Past. Inst. 16, 1902. 



