I40 MYCOLOGY 



bouquet, or flavor of the wine seems to be clue to the variety of wine 

 yeast used in the fermentation of the juice, for every wine-producing 

 region seems to have its especial form of wine yeast and the growth is 

 different. Some yeasts, such as those of Burgundy and Champagne, 

 form a compact sediment, which quickly settles leaving the liquid 

 clear, while others remain for a long time suspended and settle slowly. 

 Saccharomyces ellipsoideus II is a very dangerous disease yeast, produc- 

 ing turbidity in the liquid of bottom fermentation breweries. 



Saccharomyces Pastorianus I was first discovered in the dust of a 

 Copenhagen brewery and also in diseased beer. Its growth in wort 

 consists of sausage-shaped cells. S. Pastorianus II produces a feeble 

 top fermentation. S. Pastorianus III was found in bottom fermenta- 

 tion beer affected with yeast turbidity. 



Saccharomyces ilicis and 5. aquiJolU were found on the fruits of the 

 holly, Ilex aquifolium. 



Saccharom,yces Vordemanni is similar in appearance to wine yeast, 

 its cells being onion-shaped, or pear-shaped. It is present in Raggi, 

 which is employed in Java in the manufacture of arrack. It forms 9 

 to 10 per cent, alcohol. 



Saccharomyces pyriformis was discovered by H. Marshall Ward to be 

 active in the formation of ginger beer in conjunction with Bacterium 

 vermiforme, for when these organisms are added to a sugar solution 

 containing ginger, an acid beverage with considerable head is formed 

 known as ginger beer. 



Saccharomyces exiguus occurs in pressed yeast, and it is capable of 

 developing considerable alcohol from dextrose and saccharose solutions. 

 Saccharomyces anomalus has been found in impure brewery yeast 

 in Hungary, also in Belgian beer, on green malt, on bran, in syrup of 

 Althaea, in soil, and on plum fruits. It ferments wort readily forming 

 a gray film, a turbidity in the liquid, and an odor like fruit ether. 

 The spores are helmet-shaped, suggesting those of Endomyces decipiens, 

 which is parasitic on the caps of A rmillaria mellea, a toadstool. Saccha- 

 romyces memhranifaciens grows in a gelatinous mass on the injured roots 

 of elm trees, in polluted water, and in white wines, where'it destroys the 

 bouquet of the wine. It completely consumes acetic and succinic 

 acids, and quickly forms gray corrugated films on the surface of wort. 

 The organisms of Kefir are Saccharomyces cartilaginosus and S. fragilis. 

 Kefir is a beverage prepared originally in the Caucasus region by fer- 



