TORULA GLUTINIS 317 



of Fresenius. One seems to correspond to the species described by 

 Cohn and the other to a true Saccharomyces possessing ascospores 

 and a third presents in beer wort budding cells like a true yeast but 

 also develops a promycelium or germinating tube when it exists in a 

 state of poor nutrition. (Fig. 145.) 



Sartory ! in 1907 reported a red , g o A R /? v 



yeast which he compared to the X -Q^ J( \^ "^ "0 ^J "0 

 species of Fresenius. It is a yeast 

 very widespread in nature and 

 which one may find in macerations 

 of grains, the rinds of certain 

 cheeses and other organic sub- 

 stances. The cells are oval, the 

 average dimension being 5 to llpt 

 X 4 jtt. The optimum temperature 



for budding is between 22 C. and 



one n A j. OT 4. ooo r\ ,i , Fig. 145. Rose Yeast Related to S. 



30 C. At 37 to 38 C., the yeast glutinis (a fter Hansen). 



stops vegetating. 



On glycerol broth, it forms a scum made up of cells which are 

 associated to form a sort of mycelium. The sediment is made up of 

 oval cells. On carrot, this yeast develops rapidly, giving a red layer. 

 On plain potato, acid or glycerol, and on artichoke the develop- 

 ment is less rapid. Small colonies are formed which have a reddish 

 color. On gelatin and agar, the vegetation is less abundant and there 

 is produced, after a certain time, a liquefaction of the gelatin. This 

 yeast secretes invertase but produces no alcoholic fermentation. It 

 is without action on maltose, d-galactose, starch and inuline. On 

 milk, in about 14 days, there is a precipitation of the casein with no 

 peptonization. 



Quite recently, Pringsheim and Bilewsky have isolated another 

 red yeast which is much like Cryptococcus glutinis of Fresenius which 

 was named Torula glutinis. This yeast has no agreement with the 

 yeast of Sartory. 



The cells are spherical or oval (5 to 6/x in length and 4 to 5 ;u in 

 width), isolated or united in budding formation but easily separable. 

 They possess small granules and one or two large globules of fat. In 

 culture, the cells possess a reddish color which may become brown 

 under unfavorable conditions. The optimum temperature for budding 

 is between 6 and 15 C. The minimum is about and the maxi- 

 mum near 47 C. The cells, in the vicinity of the minimum and maxi- 

 mum temperature, are very small. Under certain conditions, giant 



1 Sartory, A. fitude biologique du Cryptococcus glutinis. Bull, de la myc. 

 de France, 23, 1907. 



