RED YEASTS. 
KATHERINE E. GOLDEN and CARLETON G, FERRIS. 
(WITH PLATES II AND III) 
THE so-called red yeasts are what are known as “wild” 
yeasts, and occur usually in the air. Though several species of 
these yeasts are known, but two, S. vosaceus and S. glutinis, are 
described and named. 5S. vosaceus has been studied by Hansen, 
but as no spores were formed during its development, he excluded 
it from the true Saccharomycetes.. The same exclusion should 
apply to S. glutinis, for in this species, also, spore formation is 
unknown. Inanarticle of recent publication, Swan‘ describes a red 
yeast obtained from a stale egg, which formed spores, although 
under somewhat extraordinary circumstances. Instead of forming 
spores on the gypsum block or on filter paper in the ordinary 
way and at 25° C. or 15° C., Swan obtained the spores in 
growths on wort gelatine, in the light, and at a temperature 
between 5°—10° C., the first indications of spores appearing in 
ten to fourteen days. He does not state whether or not he used 
ordinary conditions before resorting to these somewhat peculiar 
ones. The article is accompanied by photographs which show 
unmistakable spore formation in the yeast cells. 
Of three red yeasts which the writers obtained from the air 
of the laboratory, and designated numbers 1, 2, 3, number I was 
at first supposed to be the same form that Swan had examined, 
but with subsequent work it proved to be different, varying in 
certain characteristics, notably the manner of growth of the col- 
onies and the spore formation. The colonies show consider- 
able growth in three days, and are of a dull pink color. They 
are not raised from the surface of the gelatine as were those of 
Swan, but are round and flat and have smooth edges (Plate //, 
* Central. f. Bakt. u. Parasitenk. 2: 1-11. 1896. 
1898] 39 
