CONTRIBUCION AL ESTUDIO DE LAS LEVADURAS DE LA MELAZA DEL COCO COMUN (COCOS NUCIFERA L.) ZYGOSACCHAROMYCES OCHOTERENAI SP. N .

Resumen

This studis the description of a new species of yeast obtained from the melasses of the common coconut, which comes from the state of Yucatan.
Owing to its way of reproducing, that is by budding, to the ascs resulting from a heterogamic conjugation and to the formation of one or three ascopores with a thin membrane, they are placed in the genus Zygosaccharomyces; but at the same time it is considered necessary to create a new species, which we have named ochoterenai, dedicated to our Professor, Isaac Ochoterena, Director of the Institute of Biology. This new species is created on account of the following characteristics that distinguish it from the other species so far described:
1° It forms a deposit and never a veil.
2° The maximum temperature of budding is 37°-38° C.; optimum 25 °-28° C.; minimum 3°-4° C.
3° Two ascospores are formed; excepcionally one or three.
4° The maximum Temperature for sporulacion is 28°- 30° C.; optimum 22°-25° C.; minimum 6°-9° C.
5° It inverts saccharose cultivated in any medium.
6° It ferments saccharose, maltose, lactose, manose, dextrine, dextrose, levulose and gelactose.