TORULA 395 



budding or sprouting fungi, which form neither endospores 



nor true hyphae or mycelia (Fig. 59). In morphology 



and physiological function they are very closely allied to 



the yeasts proper, differing 



from the latter only in the 



absence of ascospore forma- 

 tion. Some of them may 



belong to the genus Saccha- 



romyces ; others, which are 



very imperfect, may possibly 



be budding or sprouting FlG - sgroruta ceils. 



conidia of certain higher fungi. 



The various forms of Torula have rounded, oval, or 



somewhat elongated cells like the yeasts previously 

 described, and may occasionally be met with united into 

 chains of variable length. Many of them are colourless, 

 others are coloured a reddish-pink or rosy tint. Some 

 systematists classify the colourless and highly coloured 

 forms in the genus Oospora^ reserving the generic name 



Torula for those of brown, olive, and blackish hue. 



These minute fungi are ubiquitous, being found in 

 water, in the dust of the air, in the upper layers of the 

 soil, and among decaying vegetable refuse. Some of 

 them are particularly abundant upon cheese, butter, and 

 other dairy products, and are able to grow and produce 

 acids in milk, with or without coagulation of the casein. 

 In Kefir and Mazun they are present, and there is some 

 evidence for the belief that they are of importance in the 

 development of the characteristic flavours of certain 

 kinds of cheeses and milk beverages. 



Very few of them are known with a sufficient degree 

 of accuracy and completeness to warrant special descrip- 

 tion here. 



