694 The American Naturalist. [August, 
Sphaerous cells, diam. 65. Short rows. Spore-forming cells 
7-84; spores 2-4, diam. 3». 
21. Saccharomyces Ilicis. Groenlund. 
Groenlund: Zeitschr. f. d. gesammte Brauwesen, 1892, page 
289, with fig., and Videnskabelige Meddelelser f. d. naturhist. 
Foren. i Kjoebenhavn, Vol. LIV, page 5, 1893. 
Found on fruits of Ilex aquifolium. Cells round, similar 
to Sacch. cerev. I.  Spore-formation: 25° in 22 h., 15°. 5in 3 
days. Max. 36°-37°; min. 9°. 5.—Bottom-fermentation. Top- 
vegetation found after 122 or 165 days in the temperature of 
the room, in sunlight after 93 days. Gives the beer a disagree- 
able, bitter taste. 
22. Saccharomyces Aquifolii. Groenlund. 
Groenlund, l. c., page 297; Vid. Medd., page 9. 
On Ilex-fruits. Cells larger than those of the preceding. 
Spores: 25°, 5-26°,5 in 29 h.; 16° in 31 days. Max. 27° 5- 
28°,5; min. 10°-10°,5. Gives the beer a sweet-bitter taste. 
Top-fermentation. . 
CONCLUDING REMARKS. 
If we were able to trace the Saccharomycetaceae back into their 
history, we should be able to form an opinion with regard to 
their origin. But, for the present time, there is no reason what- 
ever for regarding these organisms as a form of some fungi of 
higher organization which have been subject to a one-sided 
evolution. We have never seen a Saccharomyces develop into 
anything but a Saccharomyces. 
e term “fermentation” is hardly to be used any more. 
Originally, in the sense of Liebig, it meant the conversion of 
carbo-hydrates into products of a lower combination, terminat- 
ing in the formation of CO, and H,O, by means of the life- 
activity of lower organisms (the theory of vitality). Now, how- 
ever, it is also applied to the conversion of proteid substances by 
means of a life-activity. Since the enzymes have been found 
and studied, it would be more proper to speak of the 
conversion of such and such matter into certain products 
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