TORULA. 395 



centage of salt (6 to 17), in which yeasts play a part in the 

 preparation, the Japanese Soja (Shoju), Japanese bean broth 

 (Miso), which contains 1-92 per cent, of alcohol ; and Javan 

 bean broth (Tao-Tjiung) may be mentioned. In the first case 

 Saccharomycetes are found (see description) ; no description 

 has yet been given of the yeast species occurring in the last 

 two cases. 



According to Wehmer the sauerkraut fermentation is not 

 simply a lactic acid, but is always accompanied by an alcoholic 

 fermentation. He states that three budding fungi occur with 

 morphological differences, which he calls Sacch. brassicce I., 

 II., III., but he adds that no spore-formation takes place, 

 so that we are really dealing with Torulas. The small species- 

 No. I. has an elongated spherical shape, No. II. is spherical, 

 and No. III., which is found most frequently, is ellipsoidal. 

 The yeasts are said to be the cause of foaming. By de- 

 stroying the sugar residues which have not been attacked 

 by the lactic bacteria, they are of value in enhancing the 

 keeping qualities of the preserved food. According to R. 

 Schulz, yeasts of the type of S. ellipsoideus and S. apiculatus 

 are present in the souring of beans, certainly in preserved 

 raw beans. Wehmer states that the fermentation proceeds 

 with the formation of gas. 



According to T. Inui, a drink called Awamori is prepared 

 on the Luchu Islands in the fermentation of which a Torula 

 takes place. The cells are at first elliptical, and then round. 

 In wort they are elliptical, and produce about 6 per cent, of 

 alcohol. The propagation of the cells only ceases in presence 

 of 20 per cent, of alcohol. 



These forms are closely allied to the red budding fungi 

 (the " pink yeast " of medicinal bacteriology) which are 

 universally distributed in atmospheric dust. Most of them 

 bring about no fermentation ; many occur as film yeasts. 



Torula b = Torula mucilaginosa n.sp. The cells are oval 

 and somewhat larger than those of Torula a (see p. 388) with 

 a length of 5 to 5-6 p and breadth of about 2 /x (Fig. 93). 



By sowing in wort a slight turbidity takes place at first, 

 and almost immediately afterwards a slimy yeast ring forms- 

 on the side of the flask with a dirty red colour, together with 



