232 
SUMMARY OF CURRENT RESEARCHES RELATING TO 
Boccellaria. Tballus fruticulosus, strato corticali non valde distincto*. 
cx liyphis formato longitndinalibus conglutinatis, strato mcdullari 
gonidia continente, infra corticem densissima; apothecia lateralia, 
orbicularia, liypotbecio et peritbecio fusco-nigro, ampbitbecio tballino 
nullo, infra liypotbecium gonidia pauca strati medullaris ; sporis 
decoloribus ; soralia nulla. 
Dictyographa. Tballus fruticulosus, complanatus, reticulatus, strato 
corticali nullo distincto, sed ex axibus chondroideis, ex bypbis formatis 
longitudinalibus conglutinatis constante, strato medullari intra axes 
longitudinales stuppeo gonidia continente; apotbecia lateralia. orbicu— 
laria, bypotbecio et peritbecio decolorato, ampbithecio tballino gonidia 
continente ; sporis fuscescentibus ; soralia nulla. 
Ingaderia. Tballus fruticulosus, teretus, strato corticali nullo dis- 
tincto, sed ex axibus cbondroideis, ex liyphis formatis longitudinalibus 
conglutinatis constante, strato medullari intra axes longitudinales 
stuppeo, gonidia continente ; apothecia lateralia, elongata, simplicia aut 
ramosa, bvpothecio et peritbecio fusco-nigro, ampbitbecio tballino nullo, 
infra hypothecium saepius gonidia pauca, strati medullaris ; sporis 
decoloribus ; soralia nulla. 
Latent Life in the TJredineae.* — In the chlorophyll aceous cells of 
the leaves of wheat infested with Puccinia glumarum , M. J. Eriksson finds 
exceedingly minute protoplasmic corpuscles, which be regards as the- 
primordial form in which the protoplasm of the parasite becomes 
differentiated. He considers this to be a latent or my coplasmatic condition 
of the fungus in the protoplasm of the host-plant, mingled with the 
latter in a symbiotic mode of existence which may be termed my coplasm- 
symbiosis. 
Kefir.f — Dr. Ed. de Freudenreich, who has been for some time occu- 
pied in researches relative to the bacteriology of Kefir, finds that this 
barm owes its properties to four micro-organisms, Sac cliar omyces Kefir, 
Streptococcus a and b, and Bacillus caucasicus. The yeast, which is com- 
posed of large oval cells and is easily stainable, ferments maltose and 
glucose, but not milk. Streptococcus a coagulates milk, and forms lactic 
acid, while Streptococcus b does not clot milk, though producing abundant 
acid. B. caucasicus is a small slightly mobile rodlet, which does not 
clot milk, though it turns it acid and imparts to it an astringent flavour. 
The main result of the author’s observations is to show that Kefir is a 
mixed ferment, the effect of which is due to the co-operation or symbiosis 
of several micro-organisms. The chief part is played by Sacch. Kefir r 
the streptococci rendering indispensable assistance. What share 
B. caucasicus has in the process is difficult to say, though it may help 
to form Kefir-grains. The fact that it is found always, and in consider- 
able numbers, in Kefir shows that its presence is not accidental. 
Amylomyces Rouxii and other Starch Ferments.^ — M. J. Sangui- 
netti, who made a comparative study of Aspergillus oryzse of Koji, of the 
Mucor alternans Gayoni, and of the Amylomyces Bouxii of Chinese yeast, 
* Coinptes Rendus, cxxiv. (1897) pp. 475-7. 
t Ann. de Micrographie, ix. (1897) pp. 1-33; and Centralbl. Bakt. u. Par., 
2 te Abt., iii. (1897) pp. 47-52, 87-95, 135-41 (2 figs.). Of. this Journal, 1889, p. 99 j 
X Ann. Inst. Pasteur, xi. (1897) pp. 264-76. 
