TORULA. 



even smaller (2 to 6 /u) and round, produces less alcohol, and 

 gives no aroma. The taste and odour of the beer is not spoilt 

 to the same extent as in the previous case. 



Meissner found certain Torulas in old bottled wines and in 

 viscous wines, which he termed " slime yeasts." He described 

 eleven forms, some round, some oval ; others large like 

 Pastorianus. They do not ferment, but turn must, wine, and 

 other liquids slimy. The addition of ammonia greatly increases 

 their growth, and brings about the viscosity at an earlier 

 stage. Larger quantities of alcohol hinder growth ; this is 

 also the case with the addition of sulphurous acid in the form 

 of potassium bisulphite, even with the small quantity of -05 

 per cent. A similar effect is produced by the addition of -06 

 per cent, of tannic acid. Feebly-fermenting yeasts are at first 

 suppressed by the slime yeasts, but at a later stage when the 

 percentage of carbon dioxide increases these are themselves 

 suppressed. For wine fermentation it is, therefore, of im- 

 portance to use strongly fermenting yeasts. It is only wines 

 poor in alcohol that turn viscous. A red wine which is rich 

 in tannin is seldom affected. 



Hartmann cultivated in a pure state an organism derived 

 from a dry yeast mass in Java, mainly consisting of rice starch 

 named by him Torula colliculosa. The size of the cells varies 

 from 1-7 to 9-7 ft. It forms a smooth and moist glistening 

 surface on wort-agar, but within twelve to fourteen days 

 numerous eruptions appear about the size of a pin's head. 

 In these are to be found the large cells. The cells of a 

 young culture in the absence of these points cannot ferment 

 maltose, but the large cells ferment it fairly strongly. This 

 Torula ferments saccharose, glucose, raffinose, and Isevulose. 

 By long-continued inoculation in unhopped wort this Torula 

 can adapt itself to the vigorous fermentation of maltose. 

 Purely cultivated Torula transferred to wort-agar from the 

 eighth fermentation was only able to ferment maltose when 

 the points had been reproduced. 



Adametz, in conjunction with Winckler, found two Torulas 

 in Olmiitzer Quargel cheese, one of which develops a yellowish- 

 green fluorescent colouring matter on nutritive gelatine, and 

 attacks the lactose, forming carbon dioxide but no alcohol. 



