Saccharomyces anomalus (Hansen ). 233 
genetic relationship between this new species and Endomyces 
decipiens. 
In a paper published in 1892 Lindner ( 2 ) mentions a Yeast 
with hat-shaped spores. Jorgensen ( 3 ) also, in his book Die 
Mikroorganismen der Garungsindustrie , gives a description 
of Saccharomyces anomalus , and mentions that other observers 
had found Yeasts with hat-shaped spores, which, apparently, 
were very closely related to the form described by Hansen, 
if not actually identical with it. 
Ludwig( 4 )also describes the species. Fischer and Brebeck( 5 ) 
have investigated an organism, which they have named Endo- 
blastoderma pulverulentum , and which they state to be iden¬ 
tical with the form Mycodcrma cerevisiac (var. pulverulenta :), 
Beyerinck. It was obtained from the lager-bier of a Rotter¬ 
dam brewery. They distinguished it from the other species 
of their genus Endoblastoderma by its hat-shaped spores and 
by the pleasant fruit-like odour produced during fermentation. 
On beer-wort at 27°C., a white floury film was formed during 
the second day after infection. On beer a yellowish-white, 
thick wrinkled film appeared in the course of the first week. 
Microscopically examined in young cultures, the cells were 
mostly round or egg-shaped, and strongly refractive. In 
older cultures the cells were of very various sizes, and oc¬ 
casionally false mycelia were found. The cells of the films 
were able to resist a temperature of 80-85° C. when exposed 
to it for ten minutes. Exposure, however, to a temperature 
of 6o° C. for half an hour sufficed to kill all the cells. The 
colonies produced on plate-cultures reached a size of 5 m.m. 
in diameter and lay above the surface of the gelatine. In 
form they were flattened domes, circular in outline, white, 
dry, and pitted. They liquefied the gelatine substratum 
towards the end of the second week. Streak cultures pro¬ 
duced complete liquefaction in seven weeks. Before lique¬ 
faction the streak-cultures showed a thick white layer, whose 
upper surface appeared as if it had been strewn with flour. 
The spores were hat-shaped and were formed usually in 
threes. The organism fermented beer-wort, dextrose, lae- 
