Enzymic Properties of Isolated Strains of Candida Part 2. Influence of aniaml passage on enzymic properties

With two strains of Candida albicans isolated from the patintes with candidasis and successively cultured in an artificial medium for more than 30 successive generations (succeissivegeneration cultured strain) on one hand, and with those strains passed through mice over ten generations (animal passage strain) on the other, as well as the standard strain preserved in our laboratory as control, enzymic properties of these strains were studied. The results are summarized in the following. 1. The animal passage in the course of growth and of glycolysis at the rest state shows a greater rate of alcohol formation that of successive-generation cultured strain. 2. It seems that Candida albicans tend to turn anaerobic as they pass animals, making their ability of fermentation greater, and that by successive cultures in the artificial medium the terminal oxidative mechanism is fortified and thus the formation of alcohol from glucose becomes less, approaching near a perfect oxidation of glucose