ALCOHOLIC FERMENTS. 237 



OTHER BUDDING-FUNGI. 



(Torula, Saccharomyces apiculatus, Mycoderma cerevisice and 



vini.) 



In the following pages we give a review of some other fungi,, 

 which are of more or less importance in the fermentation 

 industries, and which resemble the Saccharomycetes so far as 

 they multiply by budding ; these species develop a mycelium 

 only exceptionally. On the other hand they are all dis- 

 tinguished from the Saccliaromycetes by the absence of the 

 power of forming endogenous spores which characterises the 

 latter. 



The forms examined by HANSEN, which produce a mycelium, 

 should strictly be classed with the mould-fungi. Since, however, 

 their position amongst the moulds has not yet been systemati- 

 cally determined, these species may, for practical reasons, be 

 described in this place. 



TORULA (HANSEN). 



These yeast-like forms were first characterised by HANSEN. 

 They are widely distributed and therefore not infrequently 

 occur in physiological analyses connected with fermentation. 

 They occur in both spherical and more or less elongated forms, 

 and are distinguished from the genus Saceharomyces, as first 

 pointed out by HANSEN, by their inability to form endogenous 

 spores. In most cases they multiply only by budding, in some 

 few cases also by the formation of mycelium. 



According to the author's researches, certain Torula forms 

 may act as disease-yeast, for they multiply freely and give rise 

 to a kind of turbidity in weakly fermented high-fermentation 

 beers, when these are bottled ; the character of this turbidity, 

 however, is somewhat different from that caused in low- 

 fermentation beer by the wild Saccharomycetes. 



In sugar- works, the writer finds Torula forms occurring 

 extensively, frequently in large quantities, even in the finished 

 produce. Among the species examined many possessed aa 



