. Bulletin of the Department of Agriculture. Agriculture; Agriculture. .^^<^u BULLETIN No. 819 Contribution from the Bureau of Chemistry CARL L. ALSBERG. Chief Washington, D. C. PROFESSIONAL PAPER. March 10, 1920 A PINK YEAST CAUSING SPOILAGE IN OYSTERS. By Albeet C. Huntek,* Junior Bacterioloyist, MicroMological Laboratory. CONTENTS. Page. Purpose of investigation 1 Historical review 2 Distribution of the pink yeast 3 In and about tlie oyster liouse- 4 In oysters 5 In water 7 In mud 9 Experimental production of pink color in oysters 10 Morphology of the pink yeast 11 Page. Cultural fe
. Bulletin of the Department of Agriculture. Agriculture; Agriculture. .^^<^u BULLETIN No. 819 Contribution from the Bureau of Chemistry CARL L. ALSBERG. Chief Washington, D. C. PROFESSIONAL PAPER. March 10, 1920 A PINK YEAST CAUSING SPOILAGE IN OYSTERS. By Albeet C. Huntek,* Junior Bacterioloyist, MicroMological Laboratory. CONTENTS. Page. Purpose of investigation 1 Historical review 2 Distribution of the pink yeast 3 In and about tlie oyster liouse- 4 In oysters 5 In water 7 In mud 9 Experimental production of pink color in oysters 10 Morphology of the pink yeast 11 Page. Cultural features of the pink yeast- 11 Biochemical features of the pink yeast . lo Physical features of the pink yeast_ 16 Resistance of the pink yeast to dis- infectants 20 Discussion of results 21 Summai-y 23 Bibliography 24 PURPOSE OF INVESTIGATION. At certain periods during the last few years the oyster growers of New England have had difficulty in shipping oysters for long dis- tances without the development of a pink color in the liquor or on the oyster itself. Analyses of shipments showing this color have demonstrated the cause. The organism producing the pink pigment is a yeast-like fungus which grows readily at low temperature, and produces pigment bright enough to be noticed only when the ship- ment has been in transit three or four days. Oysters which appear to be in good condition Avhen shipped are often found to be pink when they reach their destination. 1 The major portion of this investigation was carried on at Brown University, Provi- dence, R. I., under the supervision of Prof. F. P. Gorham, and was submitted to the faculty of that institution in partial fulfillment of the requirements for the degree of doctor of philosophy. During the early part of the investigation valuable assistance was given the writer by Charles W. Parmelce. The work was completed and the report re- vised in the Microbiological Laboratory of the Bureau of Chemistry. Valuable criticisms and suggesti
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