138 MICRO-ORGANISMS AND DISEASE. [CHAP. 



When growing in the depth of the nourishing medium it grew 

 as a colourless torula, no ascospores were formed, multiplication 

 taking place by gemmation only. 1 



(d) Saccharomyces mycoderma (mycoderma vini). This yeast 

 is found forming the scum or pellicle on the surface of wine, 

 beer, and fermented cabbage (Sauerkraut} ; its cells are oval, 

 about 0*006 mm. long and 0'002 broad. It forms chains ; the 

 ascospores are two or three times larger. It has nothing to do 

 with the alcoholic fermentation, and is not to be confounded 

 with mycoderma aceti* which is a bacterium and the efficient 

 cause of acid fermentation in wine and beer. 



Fio. 100. SACCHAROMYCER MYCODERMA, OR OIDIUM ALBICANS. 

 (After Grawitz.) 



From an artificial cultivation in dilute nourishing material. 



d. Branched mycelium 

 fa. Torula stage. 

 J /i. Mycelial sta^e. 



The saccharomyces mycoderma does not grow well in the 

 depth of liquids, but when sown into a liquid of acid reaction 

 and containing but little sugar, Cienkowsky saw tli3 cells 

 elongating into cylindrical elements ; each of which by gem- 

 mation produced a new cell which also elongated, and so on 



Quart. Jonrn. of Micr. Science, 18S3. 

 Na'geli, see chapter viii. 2. 



