212 



MICRO-ORGANISMS AND FERMENTATION. 



walls ; no spore-formation was observed, and the fungus, 

 according to EIJKMANN, recalls Hypliomycetes in its growth- 

 forms. A Saccharomyces of similar appearance was discovered 

 by P. GREG, while working in the writer's laboratory, in 

 cane-sugar molasses as used in rum-fermentation in Jamaica. 

 J. CH. HOLM and the writer have further investigated this 

 species, which we propose to call 



SACCHAROMYCES MELLACEI, N. SP. 



(Figs. 64 and 65), and which yielded the following results: In 

 cylindrical vessels at 25C. the yeast ferments beer- wort with 

 top-fermentation phenomena, forming a caseous, loose deposit. 



Fia. 64. Saccharomyces mellacei. Young culture in beer- wort; a, cells after culti- 

 vation during 8 days. (HOLM.) 



During fermentation it develops a pleasant aroma. In wort of 

 10 '5 per cent. Ball, it produces about 2J per cent, by weight of 

 alcohol. 



The different forms assumed by the species, recall Saccharo- 

 myces octosporus, Sacch. Pombe, etc. In old cultures very 



