The suitability of disaccharides as respiration and assimilation substrates for yeasts which do not ferment these sugars

Kluyver, A. J.; Custers, M. Th. J.

doi:10.1007/bf02146183

Cited by 47 publications

(17 citation statements)

References 10 publications

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“…The method of Van Steenberge (1920) was used (see Table 1). A strip of agar was cut out across the centre of the plates with a sterile scalpel, giving two areas between which the aglycone could not diffuse (Kluyver & Custers, 1940). One area was inoculated and the other served as a noninoculated control.…”

Section: Plate Techniquesmentioning

confidence: 99%

The Use of -Glucosides in Classifying Yeasts

Barnett

Ingram

Swain

1956

Journal of General Microbiology

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SUMMARY:The /?-glucosidase activity of 119 strains of yeast was studied with aesculin, arbutin, salicin or cellobiose as substrates. A medium which was sufficient for good growth was in many cases not sufficient to allow the development of P-glucosidase activity. A yeast capable of splitting one p-glucoside did not necessarily hydrolyse another. It is suggested that yeasts may contain different /?-glucosidases. There is evidence that, grown under suitable conditions, most yeasts are capable of hydrolysing aesculin.

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Section: Plate Techniquesmentioning

confidence: 99%

The Use of -Glucosides in Classifying Yeasts

Barnett

Ingram

Swain

1956

Journal of General Microbiology

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“…Therefore one of the most active yeasts was grown in a medium containing 40% sucrose in aerated culture, and then centrifuged and allowed to autolyse under toluene. Neither the yeast nor the autolysate caused any inversion when left with a fresh 5 yo sucrose solution overnight a t room temperature, so that it was concluded that the yeast contained negligible quantities of sucrase (Kluyver & Custers, 1940 Britton, 1944) was used throughout as the yeasts gave a negative auxanogram with citric acid and appeared unaffected by excess phosphate. All experiments were made in unaerated solutions unless otherwise stated, using 20 ml.…”

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confidence: 99%

Osmophilic Yeasts in Raw Beet and Cane Sugars and Intermediate Sugar-Refining Products

Scarr

1951

Journal of General Microbiology

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SUMMARY: Osmophilic yeasts are found in the f i l m of molasses on the crystals of raw sugars and in intermediate sugar-refining products of a wide range of concentration. They are allied to yeasts found in similar situations such as concentrated fruit juices, etc., and can be made to spore more or less freely under dry conditions, usually with conjugation. They are unable to destroy sucrose in strongly buffered solutions; some are able to produce sufficient acid from traces of invert sugar present gradually to invert the sucrose. During this process multiplication takes place. Previous workers have shown that the majority of organisms of this group is highly acid resistant.Organisms which grow in a wide range of concentration of dissolved solids (salts, sugar) show, at acid pH values, an adaptation to growth in higher concentrations accompanied by a diminished metabolic rate. This is lost after a period of [6][7][8] weeks in dilute media, but can be revived in many cases by increasing the sugar concentration in not less than two steps. Temperature resistance is also increased in concentrated media.According to Henrici's monograph (1941) the term osmophilic was first applied by Richter in 1912 to micro-organisms which multiply in solutions of high osmotic pressure. Apart from the brine yeasts, this term is most frequently applied to the yeasts tolerant of high sugar concentration to be found in a wide range of natural and manufactured products. Nussbaumer (1910) was the first to find that osmophilic yeasts were a factor in honey spoilage, and Lochhead & Heron (1929) traced these to the honey of various flowers. Kroemer & Krumbholtz (1931) studied similar organisms in fermenting wine musts produced from grapes infected with Botrytis cinerea; Baker & Mrak (1938) found organisms from the same group on crystallized fruit; Sacchetti (1932, 1939) studied the microflora of fruit juices, Italian wine musts and honey; Owen (1948) has reported the presence of Torulopsis spp. in sugars and molasses.More detailed diagnostic work on honey by Lochhead & Farrell (1931) and Lochhead & McMasters (1931), on honey and wine musts by Sacchetti (1932, 1939), and on fruit juices by Ingram (1949a, b) showed that the majority of organisms involved belonged to the sub-genus Zygosaccharomyces Barker and many were osmophilic strains of known species, Kroemer & Krumbholtz (1931) divide the osmophilic zygosaccharomyces on physiological grounds into two groups :(1) Those which will only grow in solutions of high concentration are able to ferment disaccharides and produce little volatile acid. fig. 4). Asci are formed with or without previous anisogamous conjugation, and 1 to 4 (usually 2) ascospores are produced. A sediment is produced in wort and in some cases also a surface ring. Pseudomycelium when formed is normally in the sediment, so that lack of oxygen may stimulate this formation (Pl. 1, All forty yeasts appear to belong to Kroemer & Krumbholtz's second group, as they are tolerant of a wide range of sugar concentrations s...

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“…Diffusion was not, however, cut down sufficiently to make this method worth while; probably because the bottoms of the Petri dishes were not flat and so the rings were not 0ush against them. A method we have not yet tried is to remove a strip of agar around the test area, as Kluyver & Custers (1940) recommend for substances which are only utilized slowly.…”

Section: 9mentioning

confidence: 99%

“…A long period of adaptation may be needed before there is any response (Kluyver & Custers, 1940, also observed this) and during this period aseptic precautions are required to prevent the development of misleading contaminants. These facts nullify the simplicity and speed of the actual manometric observation, which must in any case be prolonged for several hours to overcome possible false positive results caused by traces of impurities (Kluyver & Custers, 1940).…”

Section: The Respirometric Techniquementioning

confidence: 99%