. Bacteriology and mycology of foods. Food. CDO ^ <^. Fig. 52.—^Types of Cells in Common Yeasts. A, Saccharomyces cerevzsice, B, Saccharomyces elhpsoideus; C, Mycoderma iim Gmlliermond's Les Levures) (Adapted from True and Pseudo Yeasts. True yeasts are budding fungi which produce endospores. The false yeasts resemble the true yeasts very closely but differ in the fact that no endospores are formed. These have some of the properties of the molds. The torulse (Turpin), mycodermse (Persoona) and cryptococcus (Kutzing-Vuillemin) and representatives of the false yeasts. Classification of Yeasts
. Bacteriology and mycology of foods. Food. CDO ^ <^. Fig. 52.—^Types of Cells in Common Yeasts. A, Saccharomyces cerevzsice, B, Saccharomyces elhpsoideus; C, Mycoderma iim Gmlliermond's Les Levures) (Adapted from True and Pseudo Yeasts. True yeasts are budding fungi which produce endospores. The false yeasts resemble the true yeasts very closely but differ in the fact that no endospores are formed. These have some of the properties of the molds. The torulse (Turpin), mycodermse (Persoona) and cryptococcus (Kutzing-Vuillemin) and representatives of the false yeasts. Classification of Yeasts. The classification of the yeasts is rather confused. This is in part due to the different points from which the subject may be viewed. The fermentologist is concerned with the physiological changes which are brought about by yeasts and does not give much attention to nomenclature. His cultures may be designated. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Tanner, Fred Wilbur, 1888-1957. New York, John Wiley & Sons, Inc. ; [etc. ,etc. ]
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
