[Utilization of aromatic compounds by yeasts of the genus Debaryomyces].

The ability to utilize phenol, catechol, resorcinol, hydroquinone, p-hydroxybenzoic acid, m-hydroxybenzoic acid, 2,4-dihydroxydenzoic acid, protocatechuic and gentisic acids was studied among 61 strains of 23 yeast species belonging to the Debaryomyces genus. All species characterized by active fermentation did not utilize these aromatic compounds. If… CONTINUE READING