ALCOHOLIC FERMENTS. 205 



wrinkled film when grown in wort, which very quickly covers 

 the whole surface of the liquid, and consists mainly of sausage- 

 shaped and elongated oval cells ; these have strongly-developed 

 vacuoles, and a more or less empty appearance. Separating 

 the colonies is an abundant admixture of air. 



The spores are very abundantly developed, not only under 

 the ordinary conditions of cultivation, but also in films. They 

 are irregular in form, and, at the ordinary room-temperature, 

 germinate in a Eanvier chamber after ten to nineteen hours. 



On wort- gelatine, the cells form dull grey species, often with a 

 faint, reddish tinge, which are rounded, flat, wide-spread, and 

 wrinkled. The colonies embedded in the gelatine present, 

 however, a very different appearance. The gelatine is liquefied 

 by this fungus. 



This species is incapable of fermenting either saccharose, 

 dextrose, maltose, or lactose ; neither does it invert saccharose. 

 It was found in the slimy secretion on the roots of the elm, 

 and shows considerable resemblance to the species Mycoderma 

 cerevisice and Mycoderma vini, but it is a true Saccharomyces. 



The maximum temperature for spore-formation is 33-33JC.; 

 the minimum temperature 3-6 C., the optimum lying near 

 30 C. (17-18 hours). (NIELSEN.) 



KOEHLER found this species in very impure well-water. 

 PICHI has described two species which very closely resemble 

 Sacch. membrancefaciens. 



In the writer's laboratory the species was detected in 

 bright wines. 



Other species which readily form a film and produce no 

 fermentation are Sacch. hyalosporus, described by LINDNER, with 

 globular spores, forming a tender film on wort ; and Sacch* 

 farinosus, which forms a white pleated film on wort, making it 

 appear as if it had been sprinkled with flour ; the growth 

 consists of long cells, which assume very irregular forms on 

 wort-gelatine. 1 



1 Another species which also develops very quaint cell-forms upon gelatine, 

 resembling amoebae, is the Sacch. Bailii described by the same author. It 

 brings about slight fermentation phenomena in wort, ferments dextrose and 

 cane-sugar, and forms a mere trace of a film. 



