MYCODEUMA. 413 



forms mycelial chains, and the other Monilia-like chains. The 

 difference between the two forms is specially marked in cultures 

 on solid substrata (giant-cultures, streak-cultures, etc.). In 

 dextrose and laevulose solutions bubbles of carbon dioxide 

 form under the film, and a fairly vigorous fermentation is- 

 produced by the cells, which sink to the bottom. Both speciea 

 produce acetic ether. As is the case with S. anomalies, the 

 optimum temperature for growth lies between 32 and 41 C. 

 Dextrose and laevulose are readily fermented, galactose lesa 

 readily, only traces of maltose and dextrin are fermented, 

 whilst lactose, saccharose, raffinose, and inulin are not fer- 

 mented at all. The two species can readily utilise lactic acid 

 as food, and withstand up to 5 per cent, of the acid. Simi- 

 larly they can withstand large quantities of alcohol (11 per 

 cent.). The alcohol in this case is fairly quickly converted 

 into carbon dioxide and water. These species are not, a& 

 might be supposed, capable of withstanding large quantities 

 of organic acids in general, as was proved by a few experiments 

 with increasing quantities of acetic acid in beer. In Egyptian 

 Leben (Leben raib), Hist and Khoury found a Mycoderma 

 about which they say that it is improbable that it has any 

 particular influence on the special flavour of the Leben, but 

 in any case the rapid development of a sharp acid taste, which 

 renders the beverage undrinkable in a few days, must be 

 ascribed to this organism. It forms both non-volatile acids 

 and acetic acid. It grows excellently in glucose and maltose, 

 and gives a fermentation with the former, whilst it converts 

 glucose into acid, and brings about the combustion of alcohoL 

 In lactose solution it gives no fermentation, only film-for- 

 mation. 



Although de Seynes, Reess, Engel, and Cienkowski claimed 

 to have found ascospores in Mycoderma, it has since proved 

 impossible to bring about their formation. It would appear 

 from the drawings given that the fat globules, which occur 

 in many unicellular fungi during the resting stage, had been 

 mistaken for spores ; in some cases the mistake appears to 

 have arisen through the presence of an admixture of true Sac- 

 charomycetes. The old name Mycoderma is, therefore, more 

 appropriate to this fungus than the new term Saccharomyces. 



