1893.] Contributions from Missouri Botanical Garden. 689 
2. Saccharomyces Pastorianus I. Hansen. 
Hansen, l. c. II, page 68; Plate I, fig. 2; Pl. V, fig. 1-3.—S. 
Pastorianus Reess, l. c. page 83; Pl. II, fig: 11-13 (ex parte.). 
Winter, L c. page 70. Baccardu, l. e. page 917. Pasteur: 
Etudes sur la biére, 1876, page 150, fig. 128, Pl. X-XI, page 
171-75, fig. 33-37, Pl. XII (ex parte). Garnier,l. c. page 78. 
Joergensen, l. c. page 127. Ludwig, l. c. page 215. 
Often found in the cellars where the fermentation of the beer 
takes place; it gives a bottom- fermentation. A young culture 
in beer-wort gives round and oval, sausage-formed cells; the 
spores are formed at 27°, 5 in 24 hours, at 15° in 50 hours, 
maximum being at 29°, 5-30°, 5, minimum at 3?-4?. Number 
of spores 1-5, commonly 5-10 are also found, their diameter 
being 1.5-5z. 
Top- vegetation does not occur at 34°, but in 8-15 days at 
209-22? ; it gives cells of irregular shape, long, sausage-formed, 
as well as small, round and oval cells. Gives the beer a very 
bitter taste. 
3. Saccharomyces Pastorianus II. Hansen. 
Hansen, l. c. page 69; Pl. I, fig. 3; Pl V, fig. 1-3. Other 
references under the preceding species (ex parte.) J spon tence 
l. c. page 129. Ludwig, l. c. page 215. 
Common in the air in the brewery, consequently often found 
in the fermenting beer. Cells round or long oval Spore-for- 
mation: 25? in 25 h., 15? in 48 h. Maximum 27°-28°, mini- 
mum 39-49. Spores like those of the preceding, wall-forma- 
tion sometimes found. 
Gives a weak top-fermentation. Pep yerstalion gives, when 
` the culture is young, a large number of small, round or oval 
cells, when old, we find long, irregular shaped forms; not 
found at 34°, at 20°-22° in 8-15 days—Gelatine- cultures give 
round, even-edged colonies. 
4. Saccharomyces Pastorianus III. Hansen. 
Hansen 1. c. II, page 70, Pl. II, fig. 1; Pl. VI, fig. 1-3. See 
preceding. Joergeusen,l c. page 130. Ludwig, l. c. page 216. 
