96 
SUMMARY OF CURRENT RESEARCHES RELATING TO 
Development of the Spores of Saccharomyces.* — M. J. C. Nielsen 
finds that, although Saccharomyces membransefaciens , Ludivigii , and 
anomalus differ greatly from one another morphologically, they present 
the same physiological properties with regard to the optimum tempera- 
ture for the germination of their spores. The maximum temperature, 
above which the spores will not germinate, is 34° C., the minimum 3°, 
and the optimum about 8°. 
Various Yeasts. j — M. A. Klocker first discusses Saccharomyces 
Marxianus , and corrects an error that has arisen to the effect that this 
species can ferment maltose. Neither it nor S . Ludwigii can do so. 
After repeated experiments, he has come to the conclusion that S. apicu - 
latus cannot produce endogenous spores, though several authorities 
maintain the affirmative. Nor can he find any trace of the novel endo- 
genous formation of cells described by Fischer and Brebeck in 
S. anomalus. 
Origin of Alcohol- Yeast s.j: — The laboratory at Copenhagen has 
issued its first report, which is devoted to the origin of the alcohol- 
yeasts. The matter of the report has already been noticed. § Herr A. 
Jorgensen first gives a short historical retrospect of the yeast question, 
and then deals with its solution. In the next report the yeasts arising 
from the Dematium- like forms will be discussed. 
Sake, Shoyu, and Miso-Making.||— Herr 0. Kellner describes the 
preparation of sake, shoyu, and miso, in all of which the mycele of 
Aspergillus Oryzse is an important ingredient, as it produces the diastase 
requisite for converting the raw material into sugar. The author’s 
description of the making of sake or rice-wine is in its essential points 
much the same as that of previous writers. The raw material consists 
of the various kinds of rice cultivated over half Japan. There are four 
stages in the making of sake : — (1) the preparation of koji, the equivalent 
of our malt ; (2) of moto, the yeast-mash ; (3) the fermentation proper ; 
(4) the separation of the fermented liquid from the grains. Sake has 
the colour of Bhine wine, an arrack-like aroma, and contains 11-14 per 
cent, of alcohol. 
Shoyu, or bean-sauce, is made from wheat, soja beans, and salt. 
Miso forms a stiff brown pappy mass, for making which soja beans, 
rice, or barley, and much sea-salt are used. 
Spores of Chalara4 — According to Prof. B. D. Halsted, Clialara 
paradoxa produces four kinds of spores. The first kind illustrates the 
internal abjunction of spores. The tip of the hypha dissolves, and the 
protoplasmic contents become divided serially into a row of hyaline 
cylindrical spores, which are pushed out of the tip of the spore-bearing 
hypha. The second kind is larger, and is produced in the ordinary 
way, forming long moniliform chains. The third is formed by internal 
abjunction, is oval, brown, and not hyaline. The fourth kind is produced 
within the substance of the host (pine-apple). 
* C.R. Trav. Lab. Carlsberg, 1894. See Bull. Soc. Bot. France, xlii. (1895) 
Rev. Bibl., p 535. f Ann. Micrographie, vii. (1895) pp. 313-25. 
X Ber. d. Gahrungsphysiolog. Laborat. zu Kopenhagen, 1895, No. 1, 37 pp. 
and 11 figs.. § See this Journal, 1895, pp. 462 and 556. 
|| Chein. Ztg., xix. (1895) Nos. 6 and 7. See Bot. Centralbl., lxiii. (1895) 
pp. 85-7. H Proc. A.mcr. Ass. Adv. Sci., 1894 (1895) p. 293. 
