Assimilation Of Sugars Research Articles

Carbon assimilation of sugars, use of AUTOBAC 1 for standardization purpose

The authors have used a semi-automatic system, the Pfizer AUTOBAC 1, to standardize the carbon assimilation of sugars. For most of the ten sugars tested, the first trials gave quite satisfactory results.

Pichia cellobiosa, Candida cariosilignicola, and Candida succiphila, New Species of Methanol-Assimilating Yeasts

In the course of a taxonomic study of methanol-assimilating yeasts, a number of isolates were obtained from various natural habitats in Japan, and from these three new species, Pichia cellobiosa, Candida cariosilignicola, and Candida succiphila, have been described. P. cellobiosa differs from the related species Pichia castillae with respect to fermentation and assimilation of sugars, biotin requirement for growth, and lower maximum temperature for growth. C. cariosilignicola differs from the related species Torulopsis apicola and Torulopsis bombicola with respect to assimilation of sugars and proton magnetic resonance spectra of cell wall mannans. C. succiphila is similar to C. cariosilignicola but differs from it with respect to fermentation and assimilation of sugars, lower maximum temperature for growth, higher deoxyribonucleic acid base composition, and proton magnetic resonance spectra of cell wall mannans. The type strains of these new species are KL 1 (=IAM 12481), KL 24 (=IAM 12484), and KL 30 (=IAM 12489), respectively. Cultures of the type strains have been deposited in the Institute of Applied Microbiology Culture Collection Center, University of Tokyo, Tokyo, Japan, and the Institute for Fermentation, Osaka, Japan.

Aspects of the assimilation of sugars by Rousettus aegyptiacus

1. 1. The fruit bat Rousettus aegyptiacus assimilates both glucose and fructose faster than the considerably larger laboratory rat. 2. 2. The fruit bat assimilates fructose faster than glucose. 3. 3. Hypertonic solutions of glucose and fructose undergo less dilution in the bat's small intestine than in that of the rat's.

Moniliella Isolated from Synthetic Vinegar

A fungal strain isolated from synthetic vinegar was identified as Moniliella acetoabutans Stolk et Dakin. Fermentation and assimilation of sugars, and assimilation of nitrate were investigated on the isolate and the authentic strains of the genus Moniliella, and in contradiction of the original description, M. acetoabutans CBS 169.66 utilized nitrate. Moreover, a relation of pH to growth, and assimilation of and tolerance to acetic acid were tested on the strains of this genus and other fungi. Among these strains, M. acetoabutans AJ-6622 grew even on the medium adjusting pH 3.0 by acetic acid, and M. acetoabutans AJ-6622, and CBS 171.66, M. tomentosa CBS 221.32, Aspergillus flavus IAM 3003, and Penicillium citrinum IFO 6352 developed in the Czapek-Dox broth containing 5% acetic acid.

The role of aeration and agitation in the production of glucose oxidase in submerged culture. II.

AbstractThe main purpose of the work reported here was to establish the effectiveness of aeration and agitation, and to determine the best conditions of aeration for the growth and production of glucose oxidase of Aspergillus niger, on a semi‐industrial scale. Concentration of dissolved O2, O2 consumption and CO2 production were measured. It was found that the rate of growth and the activity of glucose oxidase per gram mycelium increased with the increase of speed of agitation. The concentration of dissolved oxygen of the fermentation broth, as well as the rate of respiration (O2 consumption and CO2 production) increased in direct proportion to the increase of speed of agitation, while assimilation of sugars was accelerated. The values of the respiratory ratio showed a fluctuation according to the presence or absence of sugar in the medium.

Studies on the pink, adenine-deficient strains ofCandida albicans

Several pink or dark brown mutants of Candida albicans were obtained following exposure of the wild types to ultraviolet irradiation or ethyl methanesulfonate. Unlike the wild types, all the mutants required adenine and in addition the dark brown strain required valine and isoleucine for growth. The mutants accumulated the pigment in the cytoplasm either as localized granules or in a diffused form. They, however, did not differ from their parental strains in size and shape of yeast cells, fermentation and assimilation of sugars. Initially, the pink mutants were more resistant to amphotericin B, but upon passage on agar media for a prolonged period, they became as sensitive as the wild types. The pink strain produced less mycelium in vitro and in vivo, and were less virulent for mice, but more resistant to ultraviolet irradiation than the wild types.

Studies on Osmophilic Yeasts Part XII. Characteristic Aspects on the Assimilation and Fermentation of Sugars by Osmophilic Yeasts in the Environment of a High Concentration of Sodium Chloride

Studies on Osmophilic Yeasts Part XII. Characteristic Aspects on the Assimilation and Fermentation of Sugars by Osmophilic Yeasts in the Environment of a High Concentration of Sodium Chloride

Studies on Osmophilic Yeasts

The characteristic of salt-tolerance of the osmophilic soy yeasts was different from their sugar-tolerance in the points of viability of the individual cells in a high concentration of salts or sugars of the same osmotic pressure, and of the limiting osmotic pressure for their growth. It became much more apparent that growth of the osmophilic yeasts in the medium of a high concentration of sodium chloride involved a process of physiological adaptation. The order of the toxicity of the salts for the growth of Zygosaccharomyces major was as follows: K+<Na+<Mg++<Ca++<Li+ Cl-<SO4--≒NO3- The author has conducted studies on the nutritional requirement of yeasts in environments of both an ordinary and a high concentration of sodium chloride. During the course of these experiments, it was found that the pH range for the growth of the tested yeasts in the NaCl-free medium was in a very wide range (pH 3.0~7.0), while that in the NaCl 18% medium was limited in the range of pH 4.0~;5.0. In addition to the results described in the previous paper, the difference between the salt-tolerance and sugar-tolerance of the osmophilic yeasts was also shown in respect of this pH dependence Most of the salt-tolerant yeasts isolated from soy-sauce and miso-paste belonged to Saccharomyces rouxii Boutroux. Some of them produced luxuriant pellicles on the medium containing sodium chloride, though pellicles were not formed on the medium without salts. These strains were separated from the species, in a variety, Saccharomyces rouxii Boutroux var. halomembranis nov. var. A few strains were identified as Saccharomyces acidifaciens (Nickerson) Lodder et Kreger-van Rij. Still further, two new species, Torulopsis halophilus nov. sp. and Torulopsis nodaensis nov. sp. were also described. These two species showed high salt-tolerance, especially the former was facultative halophile. Both species were able to assimilate nitrate but not to form pellicles, and differed from each other in the fermentation and assimilation of sugars.

Studies on Osmophilic Yeasts

Most of the salt-tolerant yeasts isolated from soy-sauce and miso-paste belonged to Sac-charomyces rouxii Boutroux. Some of them produced luxuriant pellicles on the medium containing sodium chloride, though pellicles were not formed on the medium without salts. These strains were separated from the species, in a variety, Saccharomyces rouxii Boutroux var. halomembranis nov. var. A few strains were identified as Saccharomyces acidifaciens (Nickerson) Lodder et Kreger-van Rij. Still further, two new species, Torulopsis halophilus nov. sp. and Torulopsis nodaensis nov. sp. were also described. These two species showed high salt-tolerance, especially the former was facultative halophile. Both species were able to assimilate nitrate but not to form pellicles, and differed from each other in the fermentation and assimilation of sugars.

Madurella grisea n. sp.

1. Twelve strains of fungi isolated from cases of black maduromycosis (black Madura foot), from several regions of the World, were studied and we reached the conclusions that the five strains isolated in South America belong to the same species. 2. The South American species could be comparatively studied with :Madurella americana, Madurella Ikedae, Phialophora Jeanselmei, Glenospora Clapieri andMonosporium sclerotiale. The conclusion was that the South American species is different from the named species. 3. It was impossible to identify our strains with other species producing black maduromycosis on the basis of the forthcoming descriptions. Nevertheless, we recognize that very striking similarities exist between our South American cultures and the description byChatterjee of a strain isolated in India.Chatterjee did not name his strain and as it is not available from the main type culture collections of the World, we are unable to affirm or to deny, with scientifical reasons, the identity with our own strains. 4. Consequently, we considered the South American species as a new one and we named itMadurella grisea n. sp. 5. The combinationMadurella mycetomi (Laveran 1902) Brumpt 1905 is rejected because : A) It is considered as anomen dubium. B) The French authors likePinoy, Brault, Puyhaubert andJolly, andNoc andJouenne described under the nameM. mycetomi, cultures which were very different from our South American strains. 6. We must emphasize that the biological characteristics, like the assimilation of nitrogenous compounds and sugars have been very useful for the identification of species, whenever we used very pure compounds and very rigorous methods. They provide us with a biological criterion which was a control of the strictly botanical studies, although they are not necessary.

Estudio de algunas propiedades biol�gicas de varias cepas de Coccidioides immitis Stiles, 1896

The assimilation of sugars and nitrogenous compound by the speciesCoccidioides immitis has been studied and also some others biological propierties: proteolytic and amilolytic activity. Three strains namedCoccidioides immitis (one of then isolated in Bolivia by Dr. Veintemillas) and the strain namedTrichosporon proteolyticum were studied. The four cultures showed the same properties. Urea, asparagine and peptone are well utilized, ammonium sulphate is also utilized but potassium nitrate is not assimilated. Glucose is utilized but maltose, sucrose, galactose and lactose are not assimilated. All the strains showed proteolytic activity on the milk and gelatine but the proteolysis of the cogulated serum was not evident.