PRODUCTION Of NUTRIENT SOURCES FOR RHIZOBIUM

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Table 11. Primary screening of glycerol and mannitol production by type strains when culturing in the medium containing 5% glucose for estimation concentration usingTLC analysis. No. Type strains Culture medium Cell lysate Glycerol Mannitol Glycerol Mannitol 1 Saccharomyces +++ - - - cerevisiae burgundi 2 Saccharomyces +++ - - - cerevisiae champaign 3 Saccharomyces cerevisiae ++ - - - 4 Saccharomycopsis + - - - fibuligera TISTR 5033 5 Rhodotorula rubra - - - + TISTR 5067 6 Hansenula anomala +++ - - - TISTR 5082 7 Hansenula anomala ND ND ND ND TISTR 5113 8 Kluyveromyces +++ - - - maxianus TISTR 5270 9 Geotricum candidum ND ND ND ND 10 Saccharomyces baryanus +++ - - - 11 Candida utilis ++ - - - 12 Candida famata ++ - - - 13 Candida krusei ++ - - - 14 Candida tropicalis ++ - - - 15 Endomycopsis fibuligera ND ND ND ND ND= not detected, NG= not growth, Gly a = Glycerol, Man b = Mannitol. ++++ = Dark brown, +++ = Medium brown, ++ = pale brown, + = very slightly, and - = no spot. ��
Glycerol in cell lysate (g/l) A Glycerol in cultured medium (g/l) B 0.6 0.4 0.2 0 5 4.5 4 3.5 3 2.5 2 1.5 1 0.5 0 WAY2 WAY2 WAY3 WAY3 HUY2 RIY1 RIY3 SAY1 ORY1 HUY2 ++ +++ ++++ ORY3 ++ +++ ++++ ORY2 PIY3 MAY1 PAY2 POY3 AMY1 APY2 APY4 MEY1 MEY2 LIY3 K. maxianusTISTR5067 BLY4 FAY3 LIY4 SOY3 SWY3 Isolate RIY1 RIY3 SAY1 ORY1 ORY3 ORY2 PIY3 MAY1 PAY2 POY3 AMY1 APY2 APY4 MEY1 MEY2 LIY3 Isolate Kluyveromyces maxianus TISTR5067 BLY4 FAY3 LIY4 SOY3 COY1 SWY3 SWY1 BLY2 COY1 SWY1 BLY2 FAY1 FAY2 FAY1 FAY2 LIY2 APY6 CIY1 TAY9 Figure 17. Glycerol concentrations in cell lysates (A) and in cultured media (B) of yeast when cultured in YEPD containing 5% glucose for 4 days, and detected by Glycerol combination test kit. LIY2 APY6 CIY1 TAY9 ��
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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
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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
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
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: Table 10. (continued). No. Isolate
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
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
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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;
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�� 3.9 Identification of yea
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KAY1 PIY2 PUY4 Y69 LIY2 COY1 FAY2 C
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�� assimilations were observ
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Table 20. (continued). Yeast strain
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Table 20. (continued). 15. Pichia k
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�� 3.9.5 Ascospore formation
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(a) (b) (c ) (d) (e) �� Figu
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(a) (b) (c) (d) (e) (f) �� F
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(c) (a) �� Figure 72. Cell m
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�� Metshnikowia (Pitt and Mi
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CHAPTER IV CONCLUSION This study ex
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only a low capital investment. Ther
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�� Barnett, J. A., Payne, R.
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�� De Mot, R., and Verachter
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�� Jennings, D. H. (1995). T
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�� Lie, T. A., Muilenbury M.
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�� Onishi, H., and Suzuki, T
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�� Sinclair, N. A., and Stok
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�� Van Rossum, D., Schuurman
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�� Young, J. P. W., and Hauk
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Acetone Methanol Solvent for mobile
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� 300 µg/ml, 200 µg/ml, and 100
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Soluble Starch 20.0 g Distilled wat
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13.�Nitrate broth KNO 3 1.0 g Glu
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If the sample had been diluted befo
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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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