PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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30� Effects of various ammonium sulfate concentrations on mannitol production of yeast isolate KAY1 when cultured in 2% Khao-klong starch for 4 days at 30°C……………..……….79 31� Effects of various ammonium sulfate concentrations on reducing sugar production by yeast isolate KAY1 when cultured in 2% rice starch for 4 days at 30°C……………………...……….80 32� Effects of various ammonium sulfate concentrations on mannitol production of yeast isolate KAY1 when cultured in 2% rice starch for 4 days at 30°C……………...……..……..….80 33� Effects of various ammonium sulfate concentrations on reducing sugar production by yeast isolate KAY1 when cultured in 2% cassava starch for 4 days at 30°C…………..….….…….….81 34� Effects of various ammonium sulfate concentrations on mannitol production of yeast isolate KAY1 when cultured in 2% cassava starch for 4 days at 30°C………..……....….…..….81 35� Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% (w/v) 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……………………………………………………………83 36� Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% (w/v) 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………………………………………………………….…..…83 37� Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% (w/v) on mannitol and reducing sugar production by yeast isolate KAY1 when cultured in the medium containing 2% rice starch for 2 days at 30°C………………………………………………………..….………..84 38� Effects of various yeast extract concentrations: 0.4%, 0.5%, 0.6%, and 0.7% (w/v) on mannitol and reducing sugar production by yeast isolate KAY1 when cultured in the medium containing 2% rice starch for 2 days at 30°C…………………………………………………..……...…..…84 39� Effects of various yeast extract concentrations: 0%, 0.1%, 0.3%, and 0.5% (w/v) on mannitol and reducing sugar production by yeast isolate KAY1 when cultured in the medium containing 0.1% ammonium sulfate for 2 days at 30°C. (a) 2% Khao-klong starch, (b) 2% rice starch, and (c) 2% cassava starch……….………………….…………………………………………………………85 ��
40� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% Khao-klong starch and different inoculum sizes: (a) 1%, and (b) 2%…..……………...….....88 41� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% Khao-klong starch and different inoculum sizes: (c) 3%, and (d) 4%………...…………...…89 42� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% rice starch and different inoculum sizes: (a) 1%, and (b) 2%…………….……………….….90 43� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% rice starch and different inoculum sizes: (c) 3%, and (d) 4%…………………………….…..91 44� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% cassava starch and different inoculum sizes: (a) 1%, and (b) 2%…………...………….…….92 45� Time courses of mannitol production by yeast isolate KAY1 when using the medium containing 2% cassava starch and different inoculum sizes: (c) 3%, and (d) 4%……………...………….….93 46� Effects of various inoculum sizes (2%, 6%, 8%, and 10%) on the production of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing 2% Khao-klong starch for 2 days at 30°C……………………..……..…………………...………….95 47� Effects of various inoculum sizes (2%, 6%, 8%, and 10% (v/v)) on the production of glycerol by yeast isolate KAY1 when cultured in the medium containing 2% Khao-klong starch for 2 days at 30°C………………………………………………..………………………………….………….96 48� Effects of various inoculum sizes (2%, 6%, 8%, and 10% (v/v)) on the production of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing 2% rice starch for 2 days at 30°C…………………………………………………………………………97 49� Effects of various inoculum sizes (2%, 6%, 8%, and 10% (v/v)) on the production of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing 2% cassava starch for 4 days at 30°C…………………………………………..……...…………98 �
Page 1 and 2: PRODUCTION OF NUTRIENT SOURCES FOR
Page 3 and 4: PRODUCTION OF NUTRIENT SOURCES FOR
Page 5 and 6: CHARDCHAI BUROM : PRODUCTION OF NUT
Page 7 and 8: CONTENTS Page ABSTRACT (THAI)……
Page 9 and 10: 3.6.1� Determination of the suita
Page 11: �� 17� Glycerol concent
Page 15 and 16: 59� Effects of various heat shock
Page 17 and 18: LIST OF TABLES Table Page ��
Page 19 and 20: LIST OF ABBREVIATIONS Aw water avai
Page 21 and 22: CHAPTER I INTRODUCTION For mass cul
Page 23 and 24: available (Burton, 1965). The molec
Page 25 and 26: 1.1.1� Carbon metabolism in Rhizo
Page 27 and 28: strains unable to use the carbon so
Page 29 and 30: Figure 2. The fructose bisphosphate
Page 31 and 32: 1.2�Classification of yeasts Mank
Page 33 and 34: Table 3. (continued). Class Order F
Page 35 and 36: Ustilaginales (Oberwinkler, 1987).
Page 37 and 38: f Cystofilobasidium has thick-walle
Page 39 and 40: Table 5. (continued). Sugar alcohol
Page 41 and 42: specific cases, but Brown (1978) pr
Page 43 and 44: KY 6166 was also studied using larg
Page 45 and 46: Figure 5. Important pathways of gly
Page 47 and 48: may be present in different ratios.
Page 49 and 50: 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
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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 and 102:
Reducing sugars (g/l) 4.0 3.5 3.0 2
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g/l 1.4 1.2 1.0 0.8 0.6 0.4 0.2 0.0
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
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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
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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
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�� 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
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�� 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
Page 153 and 154:
Table 20. (continued). Yeast strain
Page 155 and 156:
Table 20. (continued). 15. Pichia k
Page 157 and 158:
�� 3.9.5 Ascospore formation
Page 159 and 160:
(a) (b) (c ) (d) (e) �� Figu
Page 161 and 162:
(a) (b) (c) (d) (e) (f) �� F
Page 163 and 164:
(c) (a) �� Figure 72. Cell m
Page 165 and 166:
�� Metshnikowia (Pitt and Mi
Page 167 and 168:
CHAPTER IV CONCLUSION This study ex
Page 169 and 170:
only a low capital investment. Ther
Page 171 and 172:
�� Barnett, J. A., Payne, R.
Page 173 and 174:
�� De Mot, R., and Verachter
Page 175 and 176:
�� Jennings, D. H. (1995). T
Page 177 and 178:
�� Lie, T. A., Muilenbury M.
Page 179 and 180:
�� Onishi, H., and Suzuki, T
Page 181 and 182:
�� Sinclair, N. A., and Stok
Page 183 and 184:
�� Van Rossum, D., Schuurman
Page 185 and 186:
�� Young, J. P. W., and Hauk
Page 187 and 188:
Acetone Methanol Solvent for mobile
Page 189 and 190:
� 300 µg/ml, 200 µg/ml, and 100
Page 191 and 192:
Soluble Starch 20.0 g Distilled wat
Page 193 and 194:
13.�Nitrate broth KNO 3 1.0 g Glu
Page 195 and 196:
If the sample had been diluted befo
Page 197 and 198:
Table 1D. (continued). Source of ye
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
Page 212 and 213:
E. Additional figures Abs 540 nm (a
Page 214 and 215:
Abs 580 nm 1.4 1.2 1 0.8 0.6 0.4 0.
Page 216 and 217:
Figure 7E. Calibration curves for H
Page 218 and 219:
Figure 9E. Example of HPLC chromato
Page 220:
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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