ZOOLOGY AND BOTANY, MICROSCOPY, ETC. 
113 
many white ones, there were always also some brown from which the 
non-sporogenous form was derivable, and some mixed colonies. The 
“ mixed colonies,” when resown on wort-agar, produced brown in the 
proportion of 1 per cent, to white colonies. 
The cells of the mature non-sporogenous race are round, becoming 
somewhat ellipsoidal just before fission ; but in young colonies of both 
races the cells are very much alike, being oblong with rounded ends. 
The morphological difference between the two races of this yeast finds a 
counterpart on the physiological side ; for in the non-sporogenous race 
the formation of trypsin is but little evident, while it is strongly marked 
in the ascospore form. 
Into the proteolytic phenomena of the alcohol yeasts the author enters 
at some length, first answering the question whether the enzyme pro- 
duced is pepsin or trypsin. The answer is in favour of the latter ; but 
though having similar action under similar conditions it is not considered 
to be identical with pancreatic trypsin. 
Saccharomyces Zopfii.* — Herr A. Artari describes a yeast isolated 
from sugar juice and named S. Zopfii , which excretes invertin and 
belongs to the group of true Saccharomycetes. The cells are from 
3-6 p, and are usually elliptical to spherical in shape. Spore-formation 
occurs not only on gypsum block, but in liquid and solid media, the 
most favourable temperature being 26°— 29° 0. This yeast exhibits a 
great resistance to dry heat, bearing a temperature of 130° C. for 5 
minutes, and standing 67° of moist heat. S. Zopfii excites fermentation 
in saccharose solution up to 50 per cent. ; also in dextrose, and to a less 
degree in dextrin solution. The fermentation products are alcohol, car- 
bonic acid, and some acid not determined as to nature or quantity. 
Ferments of Sake.f — Herr 0. Schiewek publishes the results of 
observations on sake and the fungi effecting its preparation ; and, though 
adducing little that is new relative to the physiology and morphology of 
Aspergillus Oryzse, is able to show that in the original material, Tane 
Koji, there are true yeasts. The fermentation that occurs in the prepa- 
ration of sake is therefore due to these yeasts, which have nothing to 
do with Aspergillus Oryzse. The author’s observations are of value, not- 
withstanding that Kosai and Yabe had previously given a short descrip- 
tion of a true yeast which they isolated from sake, and they also sup- 
plement the negative results of Klocker and Schionning and others who 
failed to obtain true yeasts from pure cultures of Aspergillus. 
Protophyta. 
a. Schizopliycese. 
Algal Stalactites. | — Miss J. E. Tilden describes the formation in 
liot-water caves in the Yellowstone Park, U.S.A., of pendent masses of 
Algae (Schizophyceae), which she terms stalactites. The species chiefly 
concerned in the building up of these stalactites are Schizothrix calcicola y 
Gloeocapsa violacei, and Synechococcus seruginosus. 
* Abhandl. Naturf. Ges. zu Halle, xxi. (8 figs.). See Centralbl. Bakt. u. Par., 
2 te Abt., iii. (1897) pp. 529-30. 
f Beilage z. Jahresber. d. Breslauer evangel. Realsclrale, i., Ostern, 1897. See 
Bot. Ztg., lv. (1897) 2 te Abt., pp. 292-3. Cf. this Journal, 1896, p. 96. 
% Bot Gazette, xxiv. (1897) pp. 194-9 (1 pi.). 
1898 
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