E. M. Mrak

The life of yeasts

From the combination of knowledge and actions, someone can improve their skill and ability. It will lead them to live and work much better. This is why, the students, workers, or even employers should have reading habit for books. Any book will give certain knowledge to take all benefits. This is what this the life of yeasts tells you. It will add more knowledge of you to life and work better. Try it and prove it.

The fermentation of trehalose by yeasts and its taxonomic implications.

SUMMARY: In the classification of yeasts it is customary to use an infusion of bakers’ yeast as the basal medium for fermentation tests. This extract frequently contains variable amounts of trehalose. A number of yeasts were observed to ferment yeast extract and trehalose. The fermentation of yeast extract is serious from a taxonomic point of view, since it gives the impression of positive fermentation of a sugar which actually may not be fermentable. Dilute yeast autolysate should be used as the basal fermentation medium since during autolysis trehalose is destroyed. The fermentation of yeast extract (without added sugar) is easily observed in Durham tubes by the collection of gas in the inserts, but when Einhorn fermentation tubes are used gas production is seldom apparent.nOne culture (N-18) isolated from spoiled apricots, and identified as Candida tropicalis showyed adaptive trehalose fermentation.nThe ability of various yeasts to ferment trehalose was investigated, using 133 cultures, representing twenty genera and seventy-three species. Sixteen species representing seven genera fermented yeast extract and trehalose.nThe fermentation of trehalose is worthy of consideration as a character for use in differentiating certain species of Candida, and perhaps other yeasts.