PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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Table 20. Physiological and biochemical characteristics of yeast isolates. Methods �� Yeast isolates Data from Kurtzman et al. (1998) Yeast strains 15. Pichia kluyverri var. eremophila 16. Pichia membranifaciens 1. Kluyveromyces maxianus TISTR 5270 (control) 2. Y69 3. KAY1 4. PIY2 5. PUY4 6. LIY2 7. COY1 8. FAY2 9. Kluyveromyces maxianus 10. Saccharomycopsis fibuligera 11. Rhodotorula glutinis 12. Zygosaccharomyces bailii 13. Candida guiliermondii 14. Pichia cactophilla 17. Pichia toletana 18. Pichia pastoris Fermentation (C-source) + w/- D-glucose + +/w - + + +/w +/w +/w + +/w - + + w/- ws + - - D-galactose + - - - ws - - - + - - - +/w - - - - - Maltose - + - - w/- w/- - w/- - +/w - - w/- - - - - - Sucrose + + - s + - - w/- + +/w - V + - - - - - α, α-trehalose - - - - + - - - - - - w/- w/- - - - N N Melibiose - - - - + - - - N N N N N N N N - - Lactose - - - - + - - - V - - - - - - - N N Cellobiose - s - - ws - - - N N N N N N N N - - Raffinose - - - - ws - - - + w/- - - + - - - N N D-xylose - - - - - - - - N N N - N N N N Assimilation (C- source) + + D-glucose + + + + + + + + + + + + + + + +
Table 20. (continued). Yeast strains 15. Pichia kluyerri var. eremophila 16. Pichia membranifaciens Methods �� Yeast isolates Data from Kurtzman et al. (1998) 1. Kluyveramyces maxianus TISTR 5270 (control) 2. Y69 3. KAY1 4. PIY2 5. PUY4 6. LIY2 7. COY1 8. FAY2 9. Kluyveromyces maxianus 10. Saccharomycopsis fibuligera 11. Rhodotorula glutinis 12. Zygosaccharomyces bailii 13. Candida guiliermondii 14. Pichia cactophilla 17. Pichia toletana 18. Pichia pastoris - - D-galactose + + - - + w/- - - + - V V + - - - - - D-ribose w/- - w/- w/- - w/- w/- + - - V - V - - - V V D-xylose w/- w/- + - w/- - + + + - V - - +/w + V - - L-arabinose + - + - - w/- - - V - V - - - - - - - L-rhamnose - - - - - - w/- - - - V - - - V + - - Sucrose + + + + + - + w/- + + + V + - + - - - Maltose - + + - w/- - + - - + + - + - + - Assimilation (C-source) - - α, α-trehalose - - w/- w/- + - - + V V + +/w + - + + - - Celllobiose + w/- - - + w/- - - V + V - + - + - - - Salicin w/- - - - - - + w/- V + +/w - + - + - - - Melibiose - - w/- - - - - - - - - - - - - - - - Lactose + w/- - - - - - - v - - - - - - - - - Raffinose + + + + + - - - + V V - + - - - - - Melezitose - - + - - - + - - V + - - - V - - - Starch - + + - - - - - - + - - - - - -
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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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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
Page 103 and 104: 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
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: �� assimilations were observ
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
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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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