Bialłasiewicz D, Kwaśniewska J
Katedra Biologii i Parazytologii Lekarskiej, 90-436 Lódź, al. Kościuszki 4.
Wiad Parazytol. 2001;47(3):339-44.
We have studied the capability of dissociation of 22 L-form aminoacids by 27 strains of fungi belonging to species: Candida, Cryptococcus, Geotrichum, Rhodotorula, Saccharomyces, Trichosporon. Fungal strains were cultured on agar medium with phenyl red and studied aminoacid. Disamination of an aminoacid by a fungus resulted in alkalisation of the medium and change of its colour from yellow to pink. Strains from genus Trichosporon and Geotrichum decomposed the most aminoacids (15-16), while fungi from genus Candida decomposed less aminoacid (1-8). Strains form species Candida famata, C. kefyr, C. lambica. C. rugosa, C. neoformans, R. mucilaginosa and S. cerevisiae did not show any ability to desaminate any of the 22 aminoacids used in the study. Aminoacids most frequently disaminated, by the studied strains of fungi included acidic aliphatic aminoacids and their amides: L-aspartic acid, L-asparagine, L-glutaminic acid, L-glutamine and neutral aliphatic aminoacids: L-glycin, L-alanine, L-serine. Aromatic and sulphur aminoacids (L-cysteine, L-cystine) were not decomposed by the studied fungal strains.
我们研究了27株属于念珠菌属、隐球菌属、地霉属、红酵母属、酿酒酵母属、丝孢酵母属的真菌对22种L-型氨基酸的分解能力。将真菌菌株接种在含有苯红和待研究氨基酸的琼脂培养基上进行培养。真菌对氨基酸的脱氨基作用会导致培养基碱化，颜色从黄色变为粉红色。丝孢酵母属和地霉属的菌株分解的氨基酸最多（15 - 16种），而念珠菌属的真菌分解的氨基酸较少（1 - 8种）。法塔念珠菌、凯弗念珠菌、兰比卡念珠菌、皱落念珠菌、新型隐球菌、粘质红酵母和酿酒酵母这几个菌种的菌株对本研究中使用的22种氨基酸均无脱氨基能力。被研究的真菌菌株最常脱氨基的氨基酸包括酸性脂肪族氨基酸及其酰胺：L-天冬氨酸、L-天冬酰胺、L-谷氨酸、L-谷氨酰胺，以及中性脂肪族氨基酸：L-甘氨酸、L-丙氨酸、L-丝氨酸。芳香族和含硫氨基酸（L-半胱氨酸、L-胱氨酸）未被所研究的真菌菌株分解。
