39^ 



T. TAKAHASHI. 



by means of the " Tropfchen Kultur " of Lindner a considerable 

 amount of that yeast in pure culture. From this I prepared 

 an extract according to Albert's method. 1 The quantity of 

 the yeast, which served for the preparation of the juice 

 amounted to 52 grms. (in the air dry state), from which 35 

 c.c. of a yellow colored liquid were obtained. In testing for 

 sucrase I mixed 5 c.c. of this juice with pure cane sugar at 

 49 — 54°C. After 37 minutes, inversion became evident by the 

 action of the liquid upon Fclilings solution. After further 

 standing at 12 — i8°C. the reducing power for Fehlings solution 

 was very much increased. 



I could not suceed in proving the presence of maltose in 

 the above mentioned juice, but maltose is very well fermented 

 by this yeast. 



In testing for zymase Einhoriis fermenting tubes were 

 employed. 10 c.c. of the pressed juice were mixed with 2 grms. 

 of cane sugar, and the mixture kept partly at 30°C. and partly 

 at 14— i6°C. In the former case some few bubbles of C0 2 deve- 

 loped after thirty minutes, while in the latter case a still smaller 

 quantity of gas developed within 2 — 3 hours. The yield of 

 carbonic acid was smaller than was to be expected, but this was 

 probably due to the fact that the juice applied was very dilute. 



An experiment with the expressed juice of 250 g. of beer- 

 yeast (Carlsberg No. II) yielded in the way mentioned a very 

 satisfactory result. 



A proteolytic ferment is also present in the juice of the 

 sake yeast, though it is only a trace. Moreover the liquifying 

 rate of the gelatin (prepared after the method of Hahn) of this 

 juice is only about one half of that of the beer-yeast. 



In testing for oxidase 20 grms. of air dry yeast were rubbed 

 with glass powder and with the addition of some chloroform 

 extracted with 50 c.c. of distilled water. In the filtrate a blue 

 coloration of guaiac tincture was not obtained directly, but a 

 faint one after the addition of some hydrogen peroxid. 



In testing for catalase neutralized hydrogen peroxid (2%) 

 was used and thus a lively development of oxygen was observed 

 not only with the juice of the yeast, but also with the washed 

 residue showing the presence of a- and /S- catalase. 



t Ber. Deutsch. Chem. Ges. 1900. 



