The aim of this study was to determine the effect of humic acid on the growth and metabolism of Candida albicans, a common waterborne pathogenic yeast. At 10-20 mg/L, humic acid caused the greatest increase in biomass and compactness of proteins and monosaccharides, both in cells and in extracellular secretion of the yeast. At higher humic acid concentrations (40-80 mg/L), C. albicans cells still had higher protein levels compared to control, but showed reduced levels of metabolites and inhibited growth, and a significant increase in the activity of antioxidant enzymes, indicating a toxic effect of the humic acid. The increase in protein content in the cells of C. albicans combined with an increase in the activity of antioxidant enzymes may indicate that the studied yeast excels in conditions of high water enrichment with low availability of organic matter. This indicates that Candida albicans is capable of breaking down organic matter that other microorganisms cannot cope with, and for this reason, this yeast uses carbon sources that are not available to other microorganisms. This indicates that this fungus plays an important role in the organic carbon sphere to higher trophic levels, and is common in water polluted with organic matter.
Keywords: C. albicans; antioxidant enzymes; humic acid; proteins; sugars.