It is prepared and sold everywhere in the form of whitish to grayish, flat, mealy balls, approximately the size of a thaler. Our fungus seems very similar in description to that first found by Calmette in Chinese yeast and named Amylomyces rouxii. While Calmette remained completely in the dark as to the position of his fungus in the botanical system, I had more luck, because I can say with certainty that it is a Mucor species. . . . . . . . . . . After all that has been said, one whould expect that fungi play the main role in fermentation of molasses. This, however, is not so.
Division takes place along a transverse membrane that forms in the middle.
The released ends round off, but the daughter cells nevertheless remain linked to each other at an angle. I would not venture to address with certainty the systematic position of the microorganisms in question. According to previous findings, they would be included among the schizomycetes, where they would stand out with their colossal dimensions. Lactose also offers them nothing. On cane sugar gelatin plates they form whitish, spherical, sharply outlined, non-liquefying colonies.