82 J. T. HOLDEN 
TABLE VI 
AMINO ACID POOLS IN YEAST* 

Saccharo- Saccharo- 



Be eee Baker’s Brewer's ‘ Torulopsis Candida 
CTEGHRST yeast yeast peeccess mais As utilis utilis 
Ref. numbers 110 110 173 07 123 41 
Growth Medium** — — DO CO (ES CS 
Age (h) — — 15 12 
Growth Phase*** — — 1 ME LE ME 
Glutamic acid 6.2 4.8 6.5 10.0 8.1 29.0 
Aspartic acid 0.9 2.9 ZED 3.6 0.4 0.9 
Glutamine 1.0 9.5 1.8 
Asparagine 1.0 1.5 9.8 0.9 
Alanine 2.5 3.8 4.5 5.9 24.0 
Glycine O.1 0.5 2.9 1.0 EEO 
Threonine Te2 4.1 2.2 0.3 0.8 
Serine 0.4 0.7 2.3 Be, 0.5 0.8 
Homoserine @ 
Lysine 0.0 1.0 2.8 4.3 BEB 2.4 
Ornithine 2.4 2.0 ®@ 
Arginine 0.4 1.9 4.9 1.2 1.8 6.3 
Citrulline 7, @ 
Histidine 0.4 0.3 0.2 1.0 C 
Leucine/ Isoleucine 0.5/0.5 0.5/0.5 Legit 0.5/0.6 0.1/0.1 12.0 
Valine 12 1.9 1.9 1.6 0.2 6.5 
Methionine 1.0 0.6 o.1 
Proline Tey 1.9 ®@ 0.9 @ 0.7 
Tyrosine 0.6 0.5 ® 0.2 o.1 
Phenylalanine Tez ® 0.3 O.1 
Tryptophane ® 0.03 
y-Aminobutyric acid 0.3 0.5 e@ 
a-Aminobutyric O.1 0.3 
Cyst(e)ine O.1 
Cysteic acid @ 
Glutathione 1.9 1.4 W37/ @ 
Ethanolamine ®@ 
Glycerylphosphoryl- 
ethanolamine @ 
Unknowns i) 
* See footnote * Table I. 
=< See 100tnote. ** Rable Ir 
£44 Seetootmote ++~ Mablewde 
Yeast 
Representative examples of yeast pool analyses are presented in Table VI. Following 
the early studies of TAYLOR!”8: 179 and RorNne!®!; 1%, 153° the investigation of LINDAN 
AND Work?! was one of the first relatively complete descriptions of a yeast pool to 
appear. Unfortunately, commercial preparations of dried yeast were used so that the 
reliability of the values is open to question. The qualitative composition reported for 
brewer’s yeast, however, compares closely with that found in another early study by 
LJUNGDAHL AND SANDEGREN*! except for the detection by the latter workers of nine 
unidentified substances. The yeast pool is clearly very rich in amount and number of 
constituents. A number of compounds not usually found in bacteria have been reported 
References p. 105/108 
