SACCHAROMYCES. 367 



According to Seifert, it grows even in presence of 12-2 per 

 cent, by volume of alcohol. 



The spores are very abundantly developed, not only under 

 the ordinary conditions of cultivation, but also in films. They 

 are irregular in form, and, at the ordinary room- temperature, 

 germinate in a Ranvier chamber in ten to nineteen hours. 



On wort-gelatine, the cells form dull grey specks, often with 

 a faint, reddish tinge, which are rounded, flat, wide-spread, 

 and wrinkled. The colonies embedded in the gelatine present, 

 however, a very different appearance. The gelatine is liquefied 

 by this fungus. 



This species is incapable of fermenting either saccharose, 

 dextrose, maltose, or lactose ; neither does it invert saccharose. 

 It was found in the slimy secretion on the roots of the elm, 

 and shows considerable resemblance to the species Mycoderma 

 cerevisice and Mycoderma vini, but it is a true Saccharomyces. 



The maximum temperature for spore-formation is 33 to 

 33| C. ; the minimum temperature 3 to 6 C., the optimum 

 lying near 30 C. (17 to 18 hours). (Nielsen.) 



It is impossible to prepare an asporogenous variety of S. 

 membrancefaciens by cultivation at any temperature lying 

 between the maximum for spore-formation and the maximum 

 for budding. (E. C. Hansen.) 



Koehler found this species in highly-polluted well-water. 

 Pichi has described two species which very closely resemble 

 JSacch. membrancefaciens. 



In the writer's laboratory the species was detected in bright 

 wines. 



Pichi has described two species, one of which, Pichia 

 membrancefaciens II., or S. membrancefaciens II., is found on 

 the leaves of Euonymus europceus ; the other, Pichia mem- 

 brancefaciens III., or Si membrancefaciens III., was prepared 

 in a pure state from a wine (Vin des Cotes). Seifert, again, 

 has described three species, Pichia calif ornica or S. membrance- 

 faciens, var. californicus, from a Californian red wine ; Pichia 

 taurica or 8. membrancefaciens, var. tauricus, from Crimean 

 wine ; and Pichia Tamarindorum or S. membrancefaciens, var. 

 Tamarindorum, which was observed on tamarind pulp, and 

 thence found its way into the wine-like drink prepared from it. 



