394 MICRO-ORGANISMS AND FERMENTATION. 



In kephir, Freudenreich found a Torula (Sacch. kefir) along with 

 three species of bacteria, which played a part in the fermenta- 

 tion. It is small (3 to 5 /x) and oval, gives no fermentation 

 in milk, but a peculiar yeasty taste. When the milk has been 

 hydrolysed, a process carried out by the Streptococcus present 

 in kephir, a fermentation takes place. Dextrose and maltose 

 are both fermented. 



The yeast fungi which occur in strong salt solutions occupy 

 a singular place. Thus Wehmer has described a " salt yeast " 

 which occurs in large numbers in pickled herring. It is a 

 small, round, or oval Torula, which thrives well in nutritive 

 solutions containing from 10 to 15 per cent, of sodium chloride, 

 and it remains capable of development for weeks and months 

 in presence of 24 per cent. It is probably derived from sea 

 water or from the fish themselves, and brings about, according 

 to Wehmer, the formation of trimethylamine in pickled 

 herring. 



In an examination of the ling organism (Torula epizoa), 

 K. Hoye was led to undertake a series of air analyses along 

 the coast of Norway. He utilised as a substratum a wheaten 

 flour paste to which 17 per cent, of sodium chloride had been 

 added, in order to prevent the growth of the usual moulds 

 and bacteria. On this salty substratum a few budding fungi 

 developed, one of which gave spore-formation (described under 

 the Saccharomycetes) ; the other two are Torulas. 



Levure de Sel ft is a roundish oval yeast, the shape of 

 which depends on the amount of salt present. By the addition 

 of 15 per cent, of salt the cells are more oval than in the 

 presence of smaller quantities, but with 20 per cent, many are 

 distinctly pointed, somewhat like a carrot. Short fine points 

 project from the membrane of the cells, two or three on each. 

 The cells are sometimes connected by these threads. It does 

 not develop in cider. 



Levure de Sel y is very variable in shape. It grows like 

 Monilia in fish broth containing 15 per cent, of salt. It forms 

 oval cells in chains in presence of 25 per cent., and gives 

 absolutely round cells with 35 per cent, of salt. There is no 

 growth in cider. 



Amongst beverages or foods prepared with a large per- 



