[The capability of deamination of aminoacids by selected strains of fungi].

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.