AN ENDOMYCES FROAJ APPLE. 57 



Luclwig" discovered the fungus in fermenting sap of the oak and 

 he also found a yeast-Hke form associated with it which he re- 

 garded as belonging to the Bndoinyces and he therefore regard- 

 ed Bndomyces Magniisii as the cause of the fermentation. Han- 

 sen (6) made a careful study in which by means of gelatin 

 plates he secured cultures of the Endomyces from single oidia. 

 He also secured pure cultures of the yeast form of Ludwig from 

 single cells. He found the two forms to be entirely distinct as 

 no yeast form developed in his cultures of Endomyces Magniisii. 

 He described the yeast as a new species, Saccharoinyccs Eird- 

 zuigii. Hansen grew both of these organisms in a considerable 

 number of liquid media including solutions of sugars, extracts 

 of a number of common fruits, and beer wort. He found that 

 either one growing in pure culture caused fermentation of r ;. x- 

 trose and saccharose but that neither caused fermentation of 

 lactose. Hansen did not find the asci in his study of Endov.iyces 

 Magniisii and he regarded it as doubtful whether the asci de- 

 scribed by Ludwig belonged to the same fungus as the oidia 

 and mycelium. In a later paper, Ludwig (ii) stated that he 

 had found asci on mycelium which was also forming oidia and 

 as has been stated Brefeld secured the asci in culture under spe- 

 cial conditions. Brefeld makes the statement in his account of 

 Endomyces Magniisii that it does not cause fermentation 

 of fermentable liquids but he does not give an account 

 of the work by which this was determined and so it is impos- 

 sible to know what liquids were tested. My work confirms the 

 account given by Hansen (6) that Endomyces Magniisii causes 

 fermentation of dextrose and saccharose with fcirmation of gas, 

 but it does not ferment lactose. 



Another place in which Endomyces Magniisii and the En- 

 domyces from apple differ is in their cfifcct upon gelatin when 

 grown in dextrose gelatin. Endomyces Magniisii does not 

 liquefy gelatin while it has been shown earlier in this pajKM' that 

 the Endomyces from apple does cause considerable liquefaction. 



In relation of growth to acids, the two fungi agree rather 

 closely. With most of the acids used the limits of growth were 

 found to be about the same, but there were some exceptions. 

 In oxalic acid there was no growth of Endomyces Magniisii at 

 +80 and in tartaric acid there was no growth at +400 and 

 above. In lactic acid, however, this species grew a little better 

 at the high acidities than the Endomyces from apple. Neither 



