Isolate KAY1 Isolate KAY1 Isolate PIY2 Isolate PIY2 Isolate PUY4 Isolate PUY4 Isolate KAY1 Isolate KAY1 (a) Isolate COY1 Isolate COY1 Isolate LIY2 Isolate LIY2 (b) ��� Figure 66. Nitrate assimilation of yeast isolates (a) KAY1, PIY2, and PUY4 and (b) KAY1, COY1, and LIY2. A few drops of reagent 1 and reagent 2 were added to test the culture. The development of a distinct pink or red color indicated the presence of nitrate produced as a result of the partial utilization of nitrate.
��� assimilations were observed for D-glucose, D-galactose, sucrose, trehalose, cellobiose, and raffinose. Weakly or negative assimilations were detected with D-xylose and maltose. Negative assimilations were D-ribose, L-arabinose, L-rhamnose, salicin, melibiose, lactose, melezitose, starch, D-mannitol, and D-gluconate. Isolate LIY2, D-glucose was fermented and maltose was very weakly fermented. Positive assimilations was D-glucose and weak assimilations were detected with D-galactose, D-ribose, L-arabinose and cellobiose. Negative assimilations were observed for D-xylose, L-rhamnose, sucrose, maltose, trehalose, salicin, melibiose, lactose, raffinose, melezitose, D-mannitol and D-gluconate. Isolate COY1, positive and weakly fermentations were observed for D-glucose. Assimilations of D-glucose, D-xylose, sucrose, maltose, salicin, melezitose, and D-mannitol were positive. Weak assimilations were detected with D-ribose, and L-rhamnose. D-galactose, L-arabinose, trehalose, cellobiose, melibiose, raffinose, starch, and D-gluconate were negative assimilation. Isolate FAY2 showed D-glucose was weakly fermented. Weakly or negative fermentations were maltose and sucrose. Fermentations of D-galactose, trehalose, melibiose, lactose, cellobiose, raffinose, and D-xylose were negative. The following carbon compounds were assimilated: D-glucose, D-ribose, D-xylose, and trehalose. Sucrose and salicin were weakly or negative assimilated. Negative assimilations were observed for D-galactose, L-arabinose, L-rhamnose, maltose, cellobiose, melibiose, lactose, raffinose, melezitose, starch, D-mannitol, and D-gluconate. There appear to be no exceptions to the rule that when a yeast strain ferments a carbohydrate it was also able to grow on it. However, the reverse does not hold true: many yeast grow aerobically on sugars they could not fermented. It was essential that only pure, high-grade carbohydrates were used in the preparation of the media used in these tests (Kurtzman et al., 1998). Yeasts vary in their ability to fermented sugars as measured by the production of carbon dioxide. Yeasts of the genera Kluyveromyces, Saccharomyces, and Zygosaccharomyces for example, ferment, at least, glucose vigorously, whereas others, such as Rhodosporidium and Sterigmatomyces, did not noticeably ferment any sugars. Species ranging from non-fermentative to strongly fermentative were found in other genera.
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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
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Table 7. (continued). EC Recommende
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Table 8. (continued). Species a D.p
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Table 9. (continued). Cell product
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2.1.3 Equipment and other materials
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Spotted either the supernatant of c
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amylase action, the actual reaction
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A) Determination of the suitable an
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B) Salt-stress conditions Fifty mil
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2.2.8 Cultivation of Bradyrhizobium
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The cultured medium of yeast. Quant
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intervals for accumulation of gas i
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CHAPTER III RESULTS AND DISCUSSION
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Glycerol Xylitol Glucose Mannitol S
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Glycerol Xylitol Glucose Mannitol S
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Table 10. Primary screening of glyc
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Table 10. (continued). No. Isolate
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Glycerol in cell lysate (g/l) A Gly
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average were 4-10 g of glycerol per
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were isolated from fresh fruits, Ma
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�third day of incubation (Figure
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Reducing sugars (g/l) Reducing suga
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These results indicated that the co
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3.6.1 Determination of the suitable
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g/l 1.8 1.6 1.4 1.2 1.0 0.8 0.6 0.4
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- 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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Table 1D. (continued). Source of ye
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Table 1D. (continued). Source of ye
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Table 1D. (continued). Source of ye
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Table 1D. (continued). Source of ye
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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