PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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�� Thomton, R. J., and Eustance, R. (1986). Selective hybridization of wine yeast for higher yields of glycerol. Can. J. Microbiol. 33: 112-117. Tumblad-Johansson, I. and Adler, L. (1987). Effect of sodium chloride concentration on phospholipid fatty acid composition of yeast differing in osmotolerance. FEMS Microbiol Lett. 43: 275 - 88. Ueda, S., Saha, B. C., and Koba, Y. (1984). Direct hydrolysis of raw starch. Microbiol. sci. 1: 21-24. Ueda, S., Zenin, T. C., Monteiro, A. D., and Park, Y. K. (1981). Production of ethanol from raw cassava starch by a nonconventional fermentation method. Biotechnol. Bioeng. 23: 291- 299. Urtz, B. E., and Elkan, G. H. (1996). Genetic diversity among Bradyrhizobium isolates that effectively nodulate peanut (Arachis hypogeae). Can. J. Microbiol. 42: 1121-1130. Verachtert, H., and Mot, R. D. (1990). Yeast: Biotechnology and Biocatalysis. New York: Marcel Dekker. Van der Walt, J. P. (1970). Criteria and methods used in classification. In: J. Lodder(Ed.), The Yeast, A Taxonomic Study. Amsterdam: North Holland. Van Dijken, J. P., and Scheffers, W. A. (1986). Redox balances in the metabolism of sugars by yeasts. FEMS Microbiol. Rev. 32: 199-224. Quoted in A. D Brown. (1978). Compatible solutes and extreme water stress in eukaryotic microorganisms. Adv. Microbiol. Physiol. 17: 181-242. Van Eck, J. H., Prior, B. A., and Brandt, E. V. (1989). Accumulation of polyhydroxy alcohols by Hansenula anomala in response to water stress. J. Gen. Microbiol. 135: 3505 - 3513. Van Eck, J. H., Prior, B. A., and Brandt, E. V. (1993). The water relations of growth and polyhydroxy alcohol production by ascomycetous yeasts. J. Gen. Microbiol. 139: 1047- 1054. Van Laere, A. (1989). Trehalose : reserve and/or stress metabolite. FEMS. Microbiol. Rev. 63: 201-210.
�� Van Rossum, D., Schuurmans, F. P., Gillis, M., Muyotcha, A., Van Versevel, H. W., Stouthamer, A. H., and Boogerd, F. C. (1995). Genetic and phenotic analysis of Bradyrhizobium strains nodulating peanut (Arachis hypogaea) roots. Appl. Environ. Microbiol. 61: 1599-1609. Van Zyl, P. J. and Prior, B. A. (1990). Adaption of Zygosaccharomyces rouxii to changes in water activity in transverse continuous culture. Biotechnol lett. 12: 361 - 366. Van Zyl, P. J. Kilian, S. G., and Prior, B. A. (1990). The role of an active transport mechanism in glycerol accumulation during osmoregulation by Zygosaccharomyces rouxii. Appl. Microbiol. Biotechnol. 34: 231-235. Van Zyl, P. J., Prior, B. A., and Kilian, S. G. (1991). Regulation of glycerol metabolism in Zygosaccharomyces rouxii in response to osmotic stress. Appl. Microbiol. Biotechnol. 36: 369-374. Vilvoorde, H. R., and Bruxelles, J. G. (1993). Erythritol, a new raw material for food and nonfood applications. Starch. 1: 400-405. Vijaikishore, P., and Karanth, N. G. (1984). Glycerol production from glucose in alkaline medium. Biotechnol. Lett. 6(2): 103-108. Vijaikishore, P., and Karanth, N. G. (1987). Glycerol production by fermentation, a fed-batch approach. Biotechnol. Bioeng. Xxx: 325-328. Vincent, J. M. (1982). Nitrogen Fixation in Legumes. Sysney: Academic Press. Virgilio, C. D., Hottiger, T., Dominguez, J., Boller, T., and Wiemken, A. (1994a). The role of trehalose synthesis for the acquisition of thermotolerance in yeast I. Genetic evidence that trehalose is a thermoprotectant. Eur. J. Biochem. 219: 179-186. Virgilio, C. D., Hottiger, T., Dominguez, J., Boller, T., and Wiemken, A. (1994b). The role of trehalose synthesis for the acquisition of thermotolerance in yeast II. Physiological concentrations of trehalose increase the thermal stability of protein in vitro. Eur. J. Biochem. 219: 187-193. Virgilio, C. D., Piper, P., Boller, T., and Wiemken, A. (1991). Acquisition of thermotolerance in Saccharomyces cerevisiae without heat shock protein hsp104 and in the absence of protein synthesis. FEMS Lett. 288(1): 86-90.
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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
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
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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
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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
Page 63 and 64:
A) Determination of the suitable an
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B) Salt-stress conditions Fifty mil
Page 67 and 68:
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
Page 73 and 74:
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
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
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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
Page 105 and 106:
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
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g/l g/l 8 6 4 2 0 8 6 4 2 0 0 1 1 2
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g/l g/l 1.6 1.4 1.2 1.0 0.8 0.6 0.4
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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
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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
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g/l g/l 2.0 1.6 1.2 0.8 0.4 0.0 3.2
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g/l g/l 1.2 1.0 0.8 0.6 0.4 0.2 0.0
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�� 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
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: �� Sinclair, N. A., and Stok
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 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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