PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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Figure 6. Pathways of mannitol metabolism in yeasts. Source: Walker (1998); Moat (1995). 1.7 Starch as a sole carbon source 1.7.1 Composition and nutritonal aspects of starch In superficial terms, starch is a mixture of the predominantly linear α-(1 → 4)glucan, amylose, and the highly branched, high molecular weight amylopectin-and ∝-glucan, based on 1-4 glycosidic linkages with ∝-(1 → 6) branch points (Galliard, 1987). Starch occurs in the form of water-insoluble granules as a major carbohydrates in all higher plants. It is a heterogeneous polysaccharide composed of amylose and amylopectin, two high-molecular weight components that ��
may be present in different ratios. Usually, amylopectin is the major constituent (75-80%), but waxy (100% amylopectin) and high-amylose (70% amylose) starches are equally know. Both polymers exhibit quite distinct characteristics, such as physicochemical properties and susceptibility to enzymes, which are closely related to structural differences. Amylose is an essentially linear molecule with the degree of polymerization of 200-2000. It composes of α–1,4-linked D-glucose residues with only a very limited number of branch points (e.g., α–1,6-linked D-glucose), producing a few relatively long side chain. Amylopectin has a much higher degree of polymerization (∼60,000) and is characterized by multiple branching (Whistler, 1984). The minor components that are associated with starch and which may play significant roles in the functional behavior of starch, the importance of starch is clear from the analysis of dry matter in the raw materials that form the staple foods of various populations (Table 6). 1.7.2 Starch-degrading enzymes Some characteristics of various important enzymes catalyzing degradation of starch and related amylaceous megalo- and oligo-saccharides are summarized in Table 7. Compared to Oglycoside hydrolases, hexosyltransferases are of minor importance, though not negligible. Additional but less common enzymes and not produced by yeasts, include oligo-1, 6-glucosidase (EC 3.2.1.10), amylo-1, 6-glucosidase (EC 3.2.1.33), isopullulanase (EC 3.2.1.57), exo-maltotetrahydrolase (EC 3.2.1.60), exo-maltotetraohydrolase (EC 3.2.1.98), and cyclomaltodextrin glucanotransferase (EC 2.4.1.19). Vast amounts of data have accumulated on the amylolytic enzymes of plants, animals, bacteria, and fungi, as evidenced by numerous reviews. Microbial amylases have acquired an established position as industrial catalysts. Although the early studies on the amylolytic yeast Saccharomycopsis fibuligera were carried out some decades ago. Yeasts have been thoroughly investigated essentially during the past decade as their biotechnological potentials for the production of single-cell protein (SCP) or ethanol from starchy biomass (Verachtert, 1990; Kearsley et al., 1995). 1.7.3 Extracellular yeast amylases The simple starch assimilation test used in yeast classification indicates that a large number of yeast species can grow in the medium containing some types of soluble starch as sole carbon sources (Barnett, et al., 1983; Kreger, 1984, Quoted in Verachtert, 1990). When assessing ��
Page 1 and 2: PRODUCTION OF NUTRIENT SOURCES FOR
Page 3 and 4: PRODUCTION OF NUTRIENT SOURCES FOR
Page 5 and 6: CHARDCHAI BUROM : PRODUCTION OF NUT
Page 7 and 8: CONTENTS Page ABSTRACT (THAI)……
Page 9 and 10: 3.6.1� Determination of the suita
Page 11 and 12: �� 17� Glycerol concent
Page 13 and 14: 40� Time courses of mannitol prod
Page 15 and 16: 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
Page 27 and 28: 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: Figure 5. Important pathways of gly
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
Page 57 and 58: 2.1.3 Equipment and other materials
Page 59 and 60: Spotted either the supernatant of c
Page 61 and 62: amylase action, the actual reaction
Page 63 and 64: A) Determination of the suitable an
Page 65 and 66: B) Salt-stress conditions Fifty mil
Page 67 and 68: 2.2.8 Cultivation of Bradyrhizobium
Page 69 and 70: The cultured medium of yeast. Quant
Page 71 and 72: intervals for accumulation of gas i
Page 73 and 74: CHAPTER III RESULTS AND DISCUSSION
Page 75 and 76: Glycerol Xylitol Glucose Mannitol S
Page 77 and 78: Glycerol Xylitol Glucose Mannitol S
Page 79 and 80: Table 10. Primary screening of glyc
Page 81 and 82: Table 10. (continued). No. Isolate
Page 83 and 84: Glycerol in cell lysate (g/l) A Gly
Page 85 and 86: 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
Page 97 and 98:
g/l 1.8 1.6 1.4 1.2 1.0 0.8 0.6 0.4
Page 99 and 100:
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
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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
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
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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
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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
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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
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 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
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�� 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
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Page 207 and 208:
Page 209 and 210:
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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