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Titre du document / Document title

Mass production of yeast spores from compressed yeast

Auteur(s) / Author(s)

LIM Yong Sung (1) ; SANG MYUN BAE (2) ; KIM Keun (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Bioscience and Biotechnology, The University of Suwon, Gyeonggi-Do 445-743, COREE, REPUBLIQUE DE
(2) KookSoonDang Brewery Co. Ltd., KookSoonDang Bldg, Samsung-Dong 110-3, Gangnam-Gu, Seoul 135-090, COREE, REPUBLIQUE DE

Résumé / Abstract

Saccharomyces yeast spores are more resistant to drying and storage than vegetative cells. For the mass production of yeast spores, compressed yeast was directly inoculated into a sporulation medium (SM). The effects of inoculum size and the addition of rice wine cake (RWC) into SM on the sporulation were examined using flasks. With 1% inoculum of compressed yeast, 1.45×108/ml of asci was obtained. The addition of 0.5% RWC into SM improved the cell growth and spore yield, and the number of asci formed was 2.31×108/ml. The effects of culture temperature, temperature-shift, and concentrations of inoculum, potassium acetate, and RWC on the sporulation were also evaluated using a jar fermentor. The optimum temperature for spore formation was 22°C where the number of asci formed was 2.46×108/ml. The shift of culture temperature from initial 30°C for 1 day to 22C for 3 days increased the number of asci formed to 2.96×108/ ml. The use of 2% (w/v) inoculum of compressed yeast, 2% potassium acetate, and 1% (w/v) RWC in SM with the shift of culture temperature of initial 30C to 22C resulted in 90% sporulation ratio and formation of 6.15×108 asci/ml.

Revue / Journal Title

Journal of microbiology and biotechnology    ISSN  1017-7825 

Source / Source

2005, vol. 15, no3, pp. 568-572 [5 page(s) (article)] (14 ref.)

Langue / Language

Anglais

Editeur / Publisher

Korean Society for Applied Microbiology, Seoul, COREE, REPUBLIQUE DE  (1991) (Revue)

Mots-clés anglais / English Keywords

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Thallophyta

;

Fungi

;

Ascomycetes

;

Temperature

;

Culture

;

Acetate

;

Potassium

;

Wine

;

Oryza sativa

;

Saccharomyces

;

Rice

;

Sporulation

;

Spores

;

Yeast

;

Production

;

Mots-clés français / French Keywords

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Thallophyta

;

Fungi

;

Ascomycetes

;

Température

;

Culture

;

Acétate

;

Potassium

;

Vin

;

Oryza sativa

;

Saccharomyces

;

Riz

;

Sporulation

;

Spore

;

Levure

;

Production

;

Mots-clés espagnols / Spanish Keywords

Spermatophyta

;

Angiospermae

;

Monocotyledones

;

Gramineae

;

Thallophyta

;

Fungi

;

Ascomycetes

;

Temperatura

;

Cultivo

;

Acetato

;

Potasio

;

Vino

;

Oryza sativa

;

Saccharomyces

;

Arroz

;

Esporulación

;

Espora

;

Levadura

;

Producción

;

Mots-clés d'auteur / Author Keywords

Yeast spores

;

Saccharomyces

;

compressed yeast

;

sporulation medium

;

rice wine cake

;

potassium acetate

;

shift of culture temperature

;

Localisation / Location

INIST-CNRS, Cote INIST : 26482, 35400013832051.0180

Nº notice refdoc (ud4) : 16939143



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