[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 fermentation was absent or weak, some of the aromatic compounds were utilized. This fact suggests an ecological difference between the two above yeast groups, justifying the subdivision of the Debaryomyces genus by some authors into two genera Debaryomyces and Torulaspora. No correlation could be established between the utilization of certain aromatic compounds and the yeast species classified on the basis of their behaviour toward carbohydrates. Therefore, classification of yeasts belonging to the Debaryomyces genus is artificial. It would be expedient to isolate a small number of typical species unless a more accurate relationship is established between cultures of the Debaryomyces genus referred to as different species.