LOW-FERMENTATION YEASTS. 323 



S. Carlsbergensis ( = No. 1) has temperature limits for 

 budding in wort at about 33-5 C. and C. At the maximum 

 temperature the cells are considerably larger than at the outset, 

 but have approximately the same shape ; giant cells are 

 numerous. At the minimum and up to 9 C. many of the cells 

 .assume the sausage-shape, and form large mycelial colonies. 

 In the films elliptical and round cells principally occur. The 

 giant colonies are rosette-shaped with a depression, and less 

 frequently a distinct knot in the middle, with concentric rings 

 and radial streamers ; they have a smooth or scaly surface 

 .and wavy outline. The colonies in the usual plate-cultures 



Fig. 59. Carlsberg low-fermentation yeast No. 1 (after Hansen). 



fQ& 



Fig. 60. Carlsberg low-fermentation yeast No. 2 a few cells with spores (after Hansen). 



built up as small pin heads with a light greyish-yellow 

 and waxy appearance. 



S. Monacensis ( = No. 2) has temperature limits for budding 

 at about 33 and 1. At the maximum the cells are larger, and 

 especially longer, than at the outset, and at the minimum and 

 up to 9 C., in contrast to the former species, it develops 

 colonies consisting principally of spherical and elliptical cells. 

 In dextrose-yeast-water, the giant cells may assume huge 

 dimensions. In the film, the cells are spherical and elliptical. 

 The giant colonies and the small colonies agree in appearance 

 with those of the former species. 



