PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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Table 1D. (continued). Source of yeast isolates Isolate Colony morphology Colony Cell size No. number Form Elevation Margin Surface diam. µm Colony color Vegetative reproduction Punciform Circular Irregular Filamentous Flat Raised Convex Pulvinate Umbonate Crateriform Entire Undulate Lobate Filamentous Fringed Glistening Dull (mm) Vegetative cell 7. Fruit: pineapple 24 PIY1 \ \ \ \ 2-2.5 2-3*4-5 White Multilateral budding Ellipsoidal 25 PIY2 \ \ \ \ 1 3-4*3-4 White Multilateral budding Spherical 26 PIY3 \ \ \ \ 2-3 1.5-2*5-8 Slightly orange Bipolar budding Ogival 8. Fruit: red grape 27 GRY1 \ \ \ \ 2-.25 3-4*7-9 Red, pink Bipolar budding Ellipsoidal 28 GRY2 \ \ \ \ \ 2-3 4-4.5*4-5 White Multilateral budding Spherical 29 GRY3 \ \ \ \ 2 1-1.5*1-2 White Multilateral budding Spherical 10. Fruit: passion fruit 30 PAY1 \ \ \ \ 2-2.5 4-5*5-7 White, yellow Multilateral budding Ellipsoidal 31 PAY2 \ \ \ \ 3-3.5 2-2.5*5-7 White Monopolar budding Ellipsoidal 32 PAY3 \ \ \ \ 5-6 4-5*7-8 White Arthroconidia Elongated 33 PAY4 \ \ \ \ 1-2 2-3*5-8 White, cream Monopolar budding Ellipsoidal 11. Fruit: cherry 34 CHY1 \ \ \ \ 1.5-2 2-3*10-15 White, cream Monopolar budding Elongated
Table 1D. (continued). Source of yeast isolates Isolate Colony morphology Colony Cell size No. number Form Elevation Margin Surface diam. µm Colony color Vegetative reproduction Punciform Circular Irregular Filamentous Flat Raised Convex Pulvinate Umbonate Crateriform Entire Undulate Lobate Filamentous Fringed Glistening Dull (mm) Vegetative cell 12. Fruit: apple 35 APY1 \ \ \ \ 2.5-3 3-4*3-5 White Multilateral budding Spherical 36 APY2 \ \ \ \ 3 2*4-6 White, yellow Monopolar budding Ovoidal 37 APY3 \ \ \ \ 2 2*3-4 White, cream Multilateral budding Spherical 38 APY4 \ \ \ \ 2 ND White Multilateral budding Elongated 39 APY5 \ \ \ \ 4-5 2*5-6 White, cream Monopolar budding Elongated 40 APY6 \ \ \ \ 2-3 ND White, cream Monopolar budding Ellipsoidal 13. Yan bean 41 LIY1 \ \ \ \ 1-2 1.5-2*3-5 White Monopolar budding Elongated 42 LIY2 \ \ \ \ 4-5 2-3*5-6 White Monopolar budding Ellipsoidal 43 LIY3 \ \ \ \ 1-1.5 2-3*2-3 White, cream Multilateral budding ND 44 LIY4 \ \ \ \ 3-5 2-3*5-7 White, cream Multilateral budding Ellipsoidal 45 LIY5 \ \ \ \ 1-2 5*5 White, cream Multilateral budding ND
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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
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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
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g/l g/l 5.0 4.0 3.0 2.0 1.0 0.0 2.5
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g/l g/l 2 1.8 1.6 1.4 1.2 1 0.8 0.6
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g/L 7 6 5 4 3 2 1 0 1 2 3 4 5 6 7 0
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g/l 8 7 6 5 4 3 2 1 0 1 2 3 4 5 6 7
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�� effected by heat shock po
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Table 15. The comparison of media f
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Table 17. Growth of Bradyrhizobium
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�� 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 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: Table 1D. (continued). Source of ye
Page 201 and 202: 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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