Abstract
Yeast strains capable of utilizing uric acid as the sole source of carbon and energy were isolated from soil by the enrichment culture method. The strains were identified as Candida famata (Harrison) Meyer et Yarrow and Trichosporon cutaneum (De Beurm., Gougerot et Vaucher) Ota. On the subcellular level growth of yeasts on uric acid was accompanied with the development of a number of large microbodies in the cells.
Similar content being viewed by others
References
LaRue, T. A. and Spencer, J. F. T. 1968. The utilization of purines and pyrimidines by yeasts. — Can. J. Microbiol. 14: 79–86.
Lodder, J. (ed.). 1970. The Yeasts — A Taxonomic Study, Second edition. — North-Holland Publ. Co., Amsterdam.
Middelhoven, W. J. 1969. Enzyme repression in the arginine pathway of Saccharomyces cerevisiae. — Antonie van Leeuwenhoek 35: 215–226.
Roon, R. J. and Levenberg, B. 1970. CO2 fixation and the involvement of allophanate in the biotin-enzyme-catalyzed cleavage of urea. — J. Biol. Chem. 245: 4593–4595.
Veenhuis, M., Keizer-Gunnink, I. and Harder, W. 1980. An electron microscopical study of the development of peroxisomes during formation and germination of ascospores in the methylotrophic yeast Hansenula polymorpha. — Antonie van Leeuwenhoek 46: 129–141.
Veenhuis, M., Van Dijken, J. P. and Harder, W. 1983. The significance of peroxisomes in the metabolism of one-carbon compounds in yeasts. — Adv. Microb. Physiol. 24: 1–78.
Vogels, G. D. and Van der Drift, C. 1976. Degradation of purines and pyrimidines by microorganisms. — Bacteriol. Rev. 40: 403–468.
Whitney, P. A. and Cooper, T. G. 1972. Urea carboxylase and allophanate hydrolase: two components of a multienzyme complex in Saccharomyces cerevisiae. — Biochem. Biophys. Res. Commun. 49: 45–51.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Middelhoven, W.J., van den Brink, J.A. & Veenhuis, M. Growth of Candida famata and Trichosporon cutaneum on uric acid as the sole source of carbon and energy, a hitherto unknown property of yeasts. Antonie van Leeuwenhoek 49, 361–368 (1983). https://doi.org/10.1007/BF00399316
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF00399316