370 MICRO-ORGANISMS AND FERMENTATION. 



both acetic ether and acetic acid. Lindner gave a description 

 of a species found in Belgian beer, 8. anomalus, var. Belgicus 

 or Willia belgica. This ferments none of the known sugars, 

 and produces no esters. Lindner also discovered a species in 

 Mazun. Saito and Kozai discovered S. anomalus in Sake. 

 Inui discovered it in Awamori, and believes that it imparts 

 to this drink its peculiar aroma. Barker found S. anomalus by 

 introducing ginger root into Mayer's sugar solution. Harrison 

 has often found it in milk ; and Holm discovered S. anomalus 

 species in distillery mash, East Indian cane-sugar molasses, 

 and in margarine. 



In English high-fermentation beers which were " fretty/' 

 the author observed a species belonging to this group, which 

 was multiplying very freely, so that all other yeast-cells had 

 been suppressed. It appears distinctly as a disease-yeast 

 causing turbidity in beer. 



As previously mentioned, the spores of this fungus resemble 

 those of Endomyces decipiens, and a relationship possibly 

 exists between the two. As yet, however, no proof has been 

 forthcoming in support of this assumption. 



Willia Saturnus or Saccharomyces Saturnus Klocker 



is a species discovered in a sample of soil from the Himalayas. 

 It forms a white film on liquids. The cells are chiefly oval or 

 round. The temperature limits for budding in wort are 35 

 to 37 C. and 2 to 4. The spores are lemon-shaped, with 

 a vein running down the middle from end to end, and with 

 a refractive granule in the centre. It ferments dextrose, 

 laevulose, raffinose, and saccharose, but neither maltose nor 

 lactose. It produces an ester during fermentation. Similar 

 species were subsequently found in samples of soil from Italy 

 and Denmark. Holm has detected it in a sample of soil from 

 Japan. 



Saccharomyces acidi lactici Grotenfelt. 



Grotenfelt has described under this name a species of 

 Saccharomyces which, when added to sterilised milk, produces a 

 pronounced curdling with formation of acid. On gelatine and 



