178 MICRO-ORGANISMS AND FERMENTATION. 



the whole surface of the liquid, and which consists mainly 

 of sausage-shaped and elongated oval cells; these have 

 strongly-developed vacuoles, and have a more or less emptied 

 appearance. Between the colonies is an abundant admixture 

 of air. 



The spores are very abundantly developed, not only under 

 the ordinary conditions of cultivation, but also in the films. 

 They are irregular in form, and at the ordinary room-tem- 

 perature they germinate in a Kanvier chamber after ten to 

 nineteen hours. 



On wort-gelatine, the cells form dull grey specks, often 

 with a faint, reddish tinge, which are rounded, flat and spread 

 out, and wrinkled. The colonies embedded in the gelatine 

 present, however, a quite different appearance. The gelatine 

 becomes liquefied by this fungus, although only slowly. 



This species is incapable of fermenting either saccharose, 

 dextrose, maltose, or lactose, and neither does it invert saccha- 

 rose. It was found in the slimy secretion on the roots of 

 the elm, and shows considerable resemblance to the species 

 Mycoderma cerevisice and Mycoderma vini, but it is a true 

 Saccharomyces. 



Koekler found this species in very impure well-water. 

 Pichi has described two species which very closely resemble 

 Sacch. membrancefaciens. 



SACCHAROMYCES HANSENIL ZOPF 



was discovered by Zopf amongst the fungi of cotton-seed 

 flour. It forms very small spherical spores, which are mostly 

 developed singly, and at most in pairs, in the mother-cell. It 

 does not induce alcoholic fermentation in fermentable nutrient 

 sugar solutions, but on the other hand crystals of calcium 

 oxalate are observed in the sediment. Zopf found such 

 crystals in nutrient solutions of galactose, grape-sugar, 

 cane-sugar, milk-sugar, maltose, dulcite, glycerine, and 

 mannite. 



