Knowledge of the mechanisms involved in pyrimidine metabolism is fundamental to the biochemistry of the nucleic acids. Cerecedo, Emerson, and Stekol (l-7) pioneered this field in their work with dogs. Their experiments, conducted by feeding the in vitro oxidation products of uracil and the estimation of excreted urea, culminated in the proposal of a mechanism for pyrimidine metabolism (8). More...

The Patagonian Andes possess a great variety of glaciers, large temperate ice masses, and glacially formed water bodies. Most of these environments are included in protected areas characterized by low anthropogenic impact and minimal atmospheric pollution. Studies on occurrence of psychrotolerant (cold-adapted) and psychrophilic yeasts in these natural environments have allowed the characteriza...

Background. In Ethiopia, little is known regarding the distribution and the in vitro antifungal susceptibility profile of yeasts. Objective. This study was undertaken to determine the spectrum and the in vitro antifungal susceptibility pattern of yeasts isolated from HIV infected patients with OPC. Method. Oral pharyngeal swabs taken from oral lesions of study subjects were inoculated onto Sabo...

Sugars are excellent carbon sources for all yeasts. Since a vast amount of information is available on the components of the pathways of sugar utilization in Saccharomyces cerevisiae it has been tacitly assumed that other yeasts use sugars in the same way. However, although the pathways of sugar utilization follow the same theme in all yeasts, important biochemical and genetic variations on it ...

Water kefir is a mildly sour and alcoholic drink fermented by a stable microbial multispecies community. With its high sugar content and low amino acid concentration water kefir medium represents a demanding habitat. In this ecological niche only well adapted microorganisms which are fit to the consortium are able to grow and mutually provide essential nutrients. The synergism between main repr...

The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However, the interactions between these yeasts are not well understood, especially those regarding the av...

Using two isogenic strains of Cryptococcus neoformans, we studied the influence of the capsule in C. neoformans microglial-cell interaction. We demonstrate that the acapsular mutant yeasts (CAP67) are more susceptible to phagocytosis and killing than encapsulated yeasts (B3501) by the murine microglial cells, BV-2. RT-PCR analysis showed that the pattern of gene transcripts for tumour necrosis ...

Histoplasma capsulatum filamentous primary isolates and their subcultures are separable into two distinct colonial types (A and B) having different microscopic characteristics. Yeast forms of the A and B types and the parent (P) strains from which they are derived are microscopically indistinguishable. Critically standardized inocula of living P, A, and B yeasts from one strain of H. capsulatum...

Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the wine...

The increase in polyunsaturated fatty acid (PUFA) consumption has prompted research into alternative resources other than fish oil. In this study, a new approach based on focal-plane-array Fourier transform infrared (FPA-FTIR) microspectroscopy and multivariate data analysis was developed for the characterisation of some marine microorganisms. Cell and lipid compositions in lipid-rich marine ye...