COMPARATIVE STUDIES 0F YEASTS ISOLATED FROM FERMENTED SAPS OF PALMS IN CEYLON

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The three types of ye t tr i isolat d fro te nt d p ot Coco ut, K1thul d P yr b lons to Ge r Torulopsi , e b en deai n ted Cy, Ky d Py tor Coco ut, Kit u1 an re pective1y, Cy, Ky a d Py were able to us luco , rattino , ucro • fructoa and ole source of c rbon, They yield lcohol, estimated by the foro-diffusion t c ique (~o w y, 1962), The thre str i s did not row in malto e and laoto ,he ce did ot roduc alcohol, Py rew in 2% (v/v) alcohol, while Cy and Ky did not produc y rowih.. The ini concentratio of lucose ecess ry to obtain axim ro th of Cy nd Py in 72 hour w r 2% (w/v)t hile with Ky it w s 1,50% (w/ ). Experiment with the vit in requir nt i dicat d that for axi rowth und r th se conditions biotin d thi were s entia1. Oy, Ky and Py er found to row in Il, of the ei hte n i 0 ci te ted as sole souro ot itro e • They D - iao. r ot al ine der aerobic conditions and L - isomer of al nine under ana robic con 1tio • Of the 0 ible pathway of nitro si i1 tion inve ti t\on h v b carried out only in de d tran~lamin tion ech is • For this pur , xp ri nt w re c rri d out with cel1-fre xtr ct ot Cy, Ky nd Py. D •• ino cid oxid e activity in the extracts w d onstr t d by th for tion of keto- cids fro the corre pondins ino acids accordin to the colorim tric methods of Good in and i111 s (1952). ran ina e activity wa however e tablished by the for ation of lut 1c cid fro 2 - oxo 1utaric acid nd the ami 0 cids by thin 1 yer chro ato raphy (Senth sha than, Rodrigo nd K 1969) •