364 MICRO-ORGANISMS AND FERMENTATION. 



Saccharomyces Rouxi Boutroux 



was isolated from fermenting fruit juices, and appears to have 

 been found by Roux in dextrose. It displays a remarkable 

 behaviour to the sugars. Like S. Soya, it immediately ferments 

 dextrose and maltose, but does not ferment saccharose and 

 lactose. The cells are small, round, or oval, and linked 

 together in chains. One, two, and three spores occur in 

 the cells, and are also found in the film cells. The film does 

 not cover the whole surface of the liquid, but forms islands 

 of yeast dotted over the surface. 



Saccharomyces Soya Saito 



in the Japanese Soja (Shoju), which contains 15 to 17 per 

 cent, of sodium chloride. Saito found two different Saccharo- 

 mycetes, one of which, he affirms, has an aromatic effect on 

 the Soja fermentation. S. Soya occurs in large quantities, 

 and forms the second species. The cells are round or oval. 

 The spores are formed in the yeast ring, and preferably in 

 abnormally constructed cells. Saito did not succeed, however, 

 in obtaining spores on gypsum blocks after the yeast had been 

 cultivated in wort or in dextrose yeast-water. Judging from 

 Saito's sketches, this yeast must be a ZygosaccJiaromycete. 



It ferments glucose, maltose, Isevulose, d-galactose, and 

 J-mannose, but not saccharose, lactose, melibiose, raifinose, 

 inulin, or a-methylglucoside. According to Saito, it contains 

 invertase in the form of an endoenzyme. 



Associated with this species a yeast was found forming 

 spores in the film. The cells are round or oval, and 

 occasionally mycelial forms are noted. It forms a white 

 floury film on koji decoction. Abundant quantities of carbon 

 dioxide collect under the film, and the latter soon assumes 

 & yellowish-brown colour, and displays grooved wrinkles. In 

 beer-wort it gives a top-fermentation, but no film-formation. 

 The spores are round, and, according to Saito's drawing, this 

 must also be a kind of ZygosaccJiaromycete. 



It ferments glucose, maltose, and Isevulose, but not lactose, 

 galactose, saccharose, melibiose, raffmose, inulin, or a-methyl- 

 glucoside. 





