The accumulation of polyols by Aspergillus niger (van Tiegh) strain S 1 and Penicillium chrysogenum (Thom) strain S 30 was followed during growth in media of different concentrations of NaCl. The major polyols found were glycerol, erythritol and mannitol. The total polyol pool increased in both organisms in response to raised salinity, and the proportion of glycerol and erythritol was markedly enhanced at high salinity.
The effect of growth medium NaCl concentration on the fatty acid composition of phospholipids of 3 strains of Saccharomyces cerevisiae and 6 osmotolerant yeast strains was examined. The S. cerevisiae strains were characterized by a high content of palmitoleic (C16:1) acid and by having no polyunsaturated C18 acids, whereas the osmotolerant strains had a low content of C16:1 and a high proportion of polyenoic C18 acids. An increase of the NaCl concentration from 0% to 8% resulted in a decrease of the cellular phospholipid content on a dry‐weight basis, for all strains but one of the osmotolerant strains. For the S. cerevisiae strains increased salinity produced a slight decrease of the proportion of C16 fatty acids with a concomitant increase of C18 acids, whereas the osmotolerant strains showed an increase of the relative content of oleic acid (C18:1) at the expense of the proportion of polyenoic C18 acids.
The cellular pool of Krebs cycle keto acids was followed as a function of growth in three yeasts. The keto acids were analyzed as silylated methoximes by quantitative gas chromatography with capillary glass columns. The 2-oxoglutaric acid content was strikingly high in the hydroxylamine (HA)-tolerant, HA-utilizing Endomycopsis lipolytica when compared to that in the nitrate-utilizing yeast Cryptococcus albidus and Saccharomyces cerevisiae, requiring fully reduced nitrogen for growth. The content of E. lipolytica increased throughout the log phase to maxima of about 200-250 microgram per g dry weight in HA and ammonia media. These amounts are 20-25 times greater than those attained in the two other yeasts. The cellular content of pyruvic acid was at a maximum early in the log phase, amounting to 50-70 microgram per g dry weight for all yeasts. The oxalacetic acid content never exceeded 9 microgram per g dry weight in any of the yeasts. Oximeformation, for which keto acid production is a prerequisite, is discussed as part of the HA-tolerance.
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