PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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alcohol yield. Similarly, From this experiment, the results showed that the ammonium sulfate could not supported the growth of yeast isolate KAY1 and reduced the mannitol production in cell lysate. However, in 0% ammonium sulfate concentration in starch medium, the amounts of mannitol in cell lysate increased higher than when ammonium sulfate added and not dropped in the latter day. In starch medium formula containing 0.3% yeast extract. It might enhanced the yeast growing well and supported the sugar alcohol production in yeast. So yeast extract should be selected to optimize in further experiment. 3.6.3 Determination of the suitable and optimum concentration of yeast extract The yeast isolate KAY1 could utilized the starch as sole carbon source. The starch concentration was 2% which suitability for their growth and sugar alcohol production. When added inorganic substance such as ammonium sulfate or organic nitrogen source: urea, it stopped their growth and the ability to produce mannitol in yeast cell. In the contrast, the starch medium that no added the ammonium sulfate showed the higher yield than the condition added with nitrogen source. So that the yeast extracts were selected for nitrogen source. In this experiment, two conditions were tested for sugar alcohol production. The first, various yeast extract concentrations were 0, 0.1, 0.3, and 0.5% (w/v). The second condition were added 0.1% ammonium sulfate in the starch medium and various concentrations of yeast extract in 4 levels were 0, 0.1, 0.3, and 0.5% (w/v). Changes in the amounts of mannitol in cell lysate and reducing sugars were measured at the maximum period during fermentation. From the results in Figure 35, when yeast isolate KAY1 cultured in Khao-klong starch medium. It has been shown that 0.3% of yeast extract gave the maximum yield of mannitol in cell lysate at 1.25 g/l. As the same results in Khao-klong starch medium, cassava starch medium containing 0.3% gave the maximum amounts of mannitol higher than other concentrations (Figure 36). In the concentration of 0% and 0.5% yeast extract could not detect any sugar alcohol in cell lysate and cultured medium. From Figure 37, for the first tested in the rice starch medium, 0.5% yeast extract gave the highest amounts of mannitol in cell lysate at 2.0 g/l. In the separate study, when varied the concentrations of yeast extract in the higher levels were 0.4, 0.5, 0.6, and 0.7% (w/v). ��
g/l 1.4 1.2 1.0 0.8 0.6 0.4 0.2 0.0 0% 0.1% 1 0.3% 0.5% Yeast extract Reducing sugars Mannitol in cell lysate Figure 35. Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% on mannitol and reducing sugar production by yeast isolate KAY1 when cultured in the medium containing 2% Khao-klong starch for 2 days at 30°C. g/l 4.0 3.0 2.0 1.0 0.0 0% 0.1% 1 0.3% 0.5% 0% 0.1% 0.3% 0.5% Yeast extract Reducing sugars Mannitol Figure 36. Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% on mannitol and reducing sugar production by yeast isolate KAY1 when cultured in the medium containing 2% cassava starch for 3 days at 30°C. ��
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PRODUCTION OF NUTRIENT SOURCES FOR
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PRODUCTION OF NUTRIENT SOURCES FOR
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CHARDCHAI BUROM : PRODUCTION OF NUT
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CONTENTS Page ABSTRACT (THAI)……
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3.6.1� Determination of the suita
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�� 17� Glycerol concent
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40� Time courses of mannitol prod
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59� Effects of various heat shock
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LIST OF TABLES Table Page ��
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LIST OF ABBREVIATIONS Aw water avai
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CHAPTER I INTRODUCTION For mass cul
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available (Burton, 1965). The molec
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1.1.1� Carbon metabolism in Rhizo
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strains unable to use the carbon so
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Figure 2. The fructose bisphosphate
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1.2�Classification of yeasts Mank
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Table 3. (continued). Class Order F
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Ustilaginales (Oberwinkler, 1987).
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f Cystofilobasidium has thick-walle
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Table 5. (continued). Sugar alcohol
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specific cases, but Brown (1978) pr
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KY 6166 was also studied using larg
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Figure 5. Important pathways of gly
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may be present in different ratios.
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amylase systems of the yeast specie
Page 51 and 52: Table 7. (continued). EC Recommende
Page 53 and 54: Table 8. (continued). Species a D.p
Page 55 and 56: Table 9. (continued). Cell product
Page 57 and 58: 2.1.3 Equipment and other materials
Page 59 and 60: Spotted either the supernatant of c
Page 61 and 62: amylase action, the actual reaction
Page 63 and 64: A) Determination of the suitable an
Page 65 and 66: B) Salt-stress conditions Fifty mil
Page 67 and 68: 2.2.8 Cultivation of Bradyrhizobium
Page 69 and 70: The cultured medium of yeast. Quant
Page 71 and 72: intervals for accumulation of gas i
Page 73 and 74: CHAPTER III RESULTS AND DISCUSSION
Page 75 and 76: Glycerol Xylitol Glucose Mannitol S
Page 77 and 78: Glycerol Xylitol Glucose Mannitol S
Page 79 and 80: Table 10. Primary screening of glyc
Page 81 and 82: Table 10. (continued). No. Isolate
Page 83 and 84: Glycerol in cell lysate (g/l) A Gly
Page 85 and 86: average were 4-10 g of glycerol per
Page 87 and 88: were isolated from fresh fruits, Ma
Page 89 and 90: �third day of incubation (Figure
Page 91 and 92: Reducing sugars (g/l) Reducing suga
Page 93 and 94: These results indicated that the co
Page 95 and 96: 3.6.1 Determination of the suitable
Page 97 and 98: g/l 1.8 1.6 1.4 1.2 1.0 0.8 0.6 0.4
Page 99 and 100: Reducing sugars (g/l) 8 6 4 2 0 0 1
Page 101: Reducing sugars (g/l) 4.0 3.5 3.0 2
Page 105 and 106: g/l g/l g/l 1.5 1.0 0.5 0.0 1.2 1.0
Page 107 and 108: Starch fermentation was conducted i
Page 109 and 110: g/l g/l 7 6 5 4 3 2 1 0 8 6 4 2 0 0
Page 111 and 112: g/l g/l 8 6 4 2 0 8 6 4 2 0 1 2 3 4
Page 113 and 114: g/l g/l 8 6 4 2 0 8 6 4 2 0 0 1 1 2
Page 115 and 116: g/l g/l 1.6 1.4 1.2 1.0 0.8 0.6 0.4
Page 117 and 118: g/l g/l 1.6 1.4 1.2 1.0 0.8 0.6 0.4
Page 119 and 120: The results showed that amounts var
Page 121 and 122: g/l g/l 4.0 3.5 3.0 2.5 2.0 1.5 1.0
Page 123 and 124: �� fermentation, but the inc
Page 125 and 126: g/l g/l 2.0 1.6 1.2 0.8 0.4 0.0 3.2
Page 127 and 128: g/l g/l 1.2 1.0 0.8 0.6 0.4 0.2 0.0
Page 129 and 130: �� intracellularly a decreas
Page 131 and 132: g/l g/l 5.0 4.0 3.0 2.0 1.0 0.0 2.5
Page 133 and 134: g/l g/l 2 1.8 1.6 1.4 1.2 1 0.8 0.6
Page 135 and 136: g/L 7 6 5 4 3 2 1 0 1 2 3 4 5 6 7 0
Page 137 and 138: g/l 8 7 6 5 4 3 2 1 0 1 2 3 4 5 6 7
Page 139 and 140: �� effected by heat shock po
Page 141 and 142: Table 15. The comparison of media f
Page 143 and 144: Table 17. Growth of Bradyrhizobium
Page 145 and 146: �� Rhizobium (Stowers, 1985;
Page 147 and 148: �� 3.9 Identification of yea
Page 149 and 150: KAY1 PIY2 PUY4 Y69 LIY2 COY1 FAY2 C
Page 151 and 152: �� assimilations were observ
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Table 20. (continued). Yeast strain
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Table 20. (continued). 15. Pichia k
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�� 3.9.5 Ascospore formation
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(a) (b) (c ) (d) (e) �� Figu
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(a) (b) (c) (d) (e) (f) �� F
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(c) (a) �� Figure 72. Cell m
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�� Metshnikowia (Pitt and Mi
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CHAPTER IV CONCLUSION This study ex
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only a low capital investment. Ther
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�� Barnett, J. A., Payne, R.
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�� De Mot, R., and Verachter
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�� Jennings, D. H. (1995). T
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�� Lie, T. A., Muilenbury M.
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�� Onishi, H., and Suzuki, T
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�� Sinclair, N. A., and Stok
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�� Van Rossum, D., Schuurman
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�� Young, J. P. W., and Hauk
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Acetone Methanol Solvent for mobile
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� 300 µg/ml, 200 µg/ml, and 100
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Soluble Starch 20.0 g Distilled wat
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13.�Nitrate broth KNO 3 1.0 g Glu
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If the sample had been diluted befo
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Table 1D. (continued). Source of ye
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E. Additional figures Abs 540 nm (a
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Abs 580 nm 1.4 1.2 1 0.8 0.6 0.4 0.
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Figure 7E. Calibration curves for H
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Figure 9E. Example of HPLC chromato
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Cell/mL 1.0E+09 8.0E+08 6.0E+08 4.0
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PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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