PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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(a) (b) (c) (e) (f) �� Figure 73. Cell morphology of yeast isolate FAY2 (1000x). (a) and (b) After 3-day cultivation on MY agar at 25°C, (c) and (d) ascosporogenous culture after 5-week cultivation on GPY agar at 25°C, (e) ascosporogenous culture after 5-week cultivation on MY agar at 25°C, and (f) ascosporogenous culture after 5-week cultivation on Acetate agar at 25°C. (d)
�� Metshnikowia (Pitt and Miller, 1968); many strains of Pichia sporulate on malt agar. Some strains of Zygosaccharomyces rouxii are reported to sporulate best on media containing 2% sodium chloride (Kreger-van Rig, 1984)). Sporulation of many strains of the genus Lipomyces was favored by dilute media at low temperature (15-20°C). Temperature could affected ascus formation markedly. Temperatures between 20 and 25 °C were suitable for most yeasts. Nevertheless, strains of Debaryomyces hansenii generally sporulate best at 20°C or slightly lower, and many strains of the genus Metschnikowia required temperatures between 12 and 17 °C (Kurztman and Fell, 1998). Some yeasts sporulate rapidly, i.e. within 48 hours, especially when first isolated others might required much longer, up to 6 weeks or more. The ability to sporulate sometimes declines when a strain was maintained in the laboratory, and might even be lost altogether. This occurs rapidly in some isolates, perhaps after 2 or 3 subcultures, whereas other strains might be kept for many years without any apparent decline in their ability to form spores. Seven yeast isolates, Y69, KAY1, PIY4, PUY4, LIY2, COY1, and FAY2 were characterized by morphological, physiological, and biochemical. Based on those data their genus or species was predicted (Table 21). The yeast isolate Y69 showed the data most likely to species Saccharomycopsis fibuligera, KAY1 belonged to the species Rhodotorula glutinis, PIY2 most likely to species Zygosaccharomyces bailii, PUY4 most likely to species Candida guiliermondii var. membranifaciens. Three yeast isolates LIY2, COY1, and FAY2 has the characters of the genus Pichia in physiological. Chemo-taxonomic properties also suggested that two isolates were LIY2 and COY1 belonged to the species Pichia cactophilla and Pichia pastoris, respectively. Isolate COY1 most likely to three species, Pichia kluyveri var. eremophila, Pichia membranifaciens, and Pichia toletana. Table 20. Identification results of yeast isolates. Isolated number Posibility of genus and species Y69 Saccharomycopsis fibuligera KAY1 Rhodotorula glutinis PIY2 Zygosaccharomyces bailii
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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
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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
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g/l g/l g/l 1.5 1.0 0.5 0.0 1.2 1.0
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Starch fermentation was conducted i
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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
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
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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
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
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Page 163: (c) (a) �� Figure 72. Cell m
Page 167 and 168: CHAPTER IV CONCLUSION This study ex
Page 169 and 170: only a low capital investment. Ther
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Page 173 and 174: �� De Mot, R., and Verachter
Page 175 and 176: �� Jennings, D. H. (1995). T
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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
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Page 197 and 198: Table 1D. (continued). Source of ye
Page 212 and 213: 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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