CONTENTS. xi 



PAGES 



Torulas described by Adametz, ....... 393-394 



"Salt Yeast," 394 



Torula epizoa, ........... 394 



" Levure de sel" /3 and y , 394-395 



Sacch. brassicae, .......... 395 



Torula (Awamori), ....... ... 395 



Torula b = mucilaginosa, 395-396 



Torula c = cinnabarina, 396-397 



Torula in Beer or Green Malt, ..... ... 397-398 



Blastoderma salmonicolor, ........ 398 



Mycoderma humuli and rubrum, ....... 398 



Torula in Milk and Must, 398 



Black Yeast, 398 



Torula Yeasts fermenting Lactose, ....... 399 



Sacch. lactis 399-400 



Sacch. Kephyr and Tyrocola, ....... 400 



Lactomyces inflans caseigrana, ....... 400 



Torula in Butter, Cheese and Milk, 400-401 



Torula amara . 401 



Saccharorayces apiculatus 402-407 



Mycoderma cerevisiae and vini, . 407-413 



CHAPTER VI. 

 The Pure Culture of Yeast on a Large Scale. 



Industrial Application, 414 



Propagating Apparatus, .......... 415-418 



Despatch of Pure Cultures, 419 



Preservation of Pure Cultures, ........ 420 



BIBLIOGRAPHY, 421 



INDEX, 481 



