Isolation of a thermotolerant Rhodosporidium toruloides DMKU3-TK16 mutant and its fatty acid profile at high temperature
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چکیده
منابع مشابه
Purification and characterization of a cephalosporin esterase from Rhodosporidium toruloides.
A novel cephalosporin esterase (EC 3.1.1.41) from Rhodosporidium toruloides was purified to gel electrophoretic homogeneity. The enzyme is a glycoprotein with a molecular mass of 80 kDa. Upon deglycosylation, several forms of the enzyme were observed with a molecular mass range between 60 and 66 kDa. The isoelectric point of the enzyme is approximately 5.6, with the pH optimum for activity occu...
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Carotenoids are valuable pigments of commercial interest for various health benefits. There is rising demand for natural carotenoids from microorganisms, although the majority of industrially produced carotenoids are currently chemically synthesized. Rhodosporidium toruloides is oleaginous red yeast, which can produce large amounts of carotenoids and lipids simultaneously. It is also able to as...
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Rhodosporidium toruloides is a lipid-producing yeast, the growth of which is severely suppressed when hydrolysates of lignocellulosic biomass are used as carbon source. This is probably due to the toxic substances, such as organic acids, furans, and phenolic compounds produced during the preparation of the hydrolysates. In order to solve this problem, R. toruloides cultures were subjected to at...
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Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
متن کاملIsolation, identification and characterization of thermo-tolerant acetic acid bacteria for semi-continuous acetous fermentation at high temperature
Nowadays, vinegar is industrially produced by mesophilic acetic acid bacteria (AAB). However, temperature fluctuation during acetous fermentation is inevitable, and may cause process disturbances. This can be mostly avoided using thermo-tolerant AAB. The main purpose of the present study was to isolate thermo-tolerant AAB. Fermentation performances were then evaluated. Twenty-eight different is...
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ژورنال
عنوان ژورنال: FEMS Microbiology Letters
سال: 2018
ISSN: 1574-6968
DOI: 10.1093/femsle/fny203