PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM
PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM
PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM
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50� Effects of various CaCO 3 concentrations (0%, 0.25%, 0.5%, and 0.75% (w/v)) on the production<br />
of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium<br />
containing 2% Khao-klong starch for 2 days at 30°C………………...……………….………..100<br />
51� Effects of various CaCO 3 concentrations (0%, 0.25%, 0.5%, and 0.75% (w/v)) on the production<br />
of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium<br />
containing 2% rice starch for 3 days at 30°C…..……..…………………..…………………….101<br />
52� Effects of various CaCO 3 concentrations (0%, 0.25%, 0.5%, and 0.75% (w/v)) on the production<br />
of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium<br />
containing 2% cassava starch for 4 days at 30°C……………………..……………...….……...102<br />
53� Effects of various NaCl concentrations (0%, 3%, 5%, and 7% (w/v)) on the production of (a)<br />
reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing<br />
2% Khao-klong starch for 2 days at 30°C…………………...……………………..…….……..105<br />
54� Effects of various NaCl concentrations (0%, 3%, 5%, and 7% (w/v)) on the production of<br />
glycerol by yeast isolate KAY1 when cultured in the medium containing 2% Khao-klong starch<br />
for 2 days at 30°C……………………………………………………………………….………106<br />
55� Effects of various NaCl concentrations (0%, 3%, 5%, and 7% (w/v)) on the production of (a)<br />
reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing<br />
2% rice starch for 3 days at 30°C………………..…………….……………...………………..107<br />
56� Effects of various NaCl concentrations (0%, 3%, 5%, and 7% (w/v)) on the production of (a)<br />
reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in the medium containing<br />
2% cassava starch for 4 days at 30°C…………………………….………………..……...……108<br />
57� Effects of various heat shock treatment conditions (0 min, 20 min, 40 min, and 60 min) on<br />
the production of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in<br />
the medium containing 2% Khao-klong starch for 2 days at 30°C…………………..….….…..111<br />
58� Effects of various heat shock treatment conditions (0 min, 20 min, 40 min, and 60 min) on<br />
the production of (a) reducing sugars and (b) mannitol by yeast isolate KAY1 when cultured in<br />
the medium containing 2% rice starch for 2 days at 30°C………………………………..…….112<br />
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