Fermentative Production of CDP-Choline by Yeasts

The optimum condition for the formation of CDP-choline was studied: (1) the reaction proceeded more effectively at 35°C than at 28 or 40°C. (2) the maximum formation of CDP-choline was obtained at pH 7.5, when pH levels were kept constant throughout the reaction. (3) twenty #x03BC;moles per ml of 5′-CMP was the optimum concentration for the formation of CDP-choline. When higher concentration of 5′-CMP was employed, the substrate was decomposed to uridine, uracil, etc., and the yield of CDP-choline decreased. By the application of feeding method, 5′-CMP was utilized to the effective formation of CDP-choline without further formation of side-products.     

Production of Erythritol by n-Alkane-grown Yeasts

In the course of study on citric acid fermentation by Candida zeylanoides, in which n-alkane (a mixture of C–12 to C–15) was used as the sole source of carbon, we found that a polyol-like substance was accumulated when the medium-pH fell down to below 4.0. This was isolated in crystalline forms and identified as meso-erythritol. Comparing erythritol production among fifty yeast strains, Candida zeylanoides, particularly its glycerol-requiring mutant KY 6166, was found to be an excellent producer.

Erythritol production was also observed with ethanol or acetic acid as the sole carbon source but not with glucose. An efficient condition for large production of erythritol was to keep the medium-pH at low level (2.5 to 4.0) and the concentration of NaCl or KCl at high level (1 to 3%). Under conditions established in this work, more than 55 mg/ml of erythritol was successfully produced in 120 hr incubation in 300-ml flasks, which corresponded to 55% of the alkane used.     

Extracellular Proteinases of Yeasts and Yeastlike Fungi

Approximately 800 yeasts and other fungi, representing over 70 species, were tested for extracellular caseinolysis. Isolates of a variety of genera, including Aureobasidium, Cephalosporium, Endomycopsis, Kluyveromyces, and numerous sporobolomycetes, demonstrated significant proteolytic activity. Caseinolysis was not necessarily correlated with gelatin liquefaction or with albuminolysis. Numerous fungi showed significant proteolysis at 5 C. The most active organisms were isolates of Candida lipolytica, Aureobasidium pullulans, Candida punicea, and species of Cephalosporium. Taxonomic and ecological implications of proteolytic activity are discussed.     

Production of d-Mannitol and Glycerol by Yeasts

D-Mannitol has not so far been known as a major product of sugar metabolism by yeasts. Three yeast strains, a newly isolated yeast from soy-sauce mash, Torulopsis versatilis, and T. anomala, were found to be good mannitol producers. Under optimal conditions, the isolate produced mannitol at good yield of 30% of the sugar consumed. Glucose, fructose, mannose, galactose, maltose, glycerol, and xylitol were suitable substrates for mannitol formation. High concentrations of yeast extract, Casamino Acids, NaCl, and KCl in media affected significantly the mannitol yield, whereas high levels of inorganic phosphate did not show any detrimental effect.     

Production of Extracellular l-Asparaginases by Microorganisms

A variety of microorganisms were tested for their extracellular l-asparaginase productivity and it was found that many bacteria, fungi and yeasts are positive for it. Especially some strains in the genera Pseudomonas, Candida and Rhodotorula were able to produce a large amounts of the enzyme. Escherichia coli, however, that contained intracellular enzyme was unable to produce extracellular one. In enzymological properties some differences were noted among these extracellular enzymes. Pseudomonas asparaginase showed glutaminase activity too, but the asparaginases of Candida and Rhodotorula were unable to hydrolyze glutamine. Candida l-asparaginase was most stable to heat-treatment.     

Extracellular Polysaccharide Production by Thraustochytrid Protists

Four strains of marine stramenopilan protists, the thraustochytrids, were studied for their ability to produce extracellular polysaccharides (EPSs). Observations by light and scanning electron microscopy revealed the production of a matrix of EPS around groups of cells in stationary cultures. EPS in shake culture filtrates ranged from 0.3 to 1.1 g/L. EPS production, which was studied in greater detail in 2 isolates, SC-1 and CW1, increased with age of cultures, reaching a peak in the stationary phase. Anion exchange chromatography yielded a single fraction of the EPS of both species. The EPS contained 39% to 53% sugars, besides proteins, lipids, uronic acids, and sulfates. Molecular weight of the EPS produced by SC-1 was approximately 94 kDa, and that of CW1, 320 kDa. Glucose formed the major component in the EPS of both isolates—galactose, mannose, and arabinose being the other components. Cultures of both isolates survived air-drying up to a period of 96 hours, suggesting a role for EPS in preventing desiccation of cells.     

Production of Extracellular lipases by Saccharomyces cerevisiae

Seven strains of Saccharomyces cerevisiae all produced lipase when grown in shake flask culture. The best strain, DSM 1848, produced 4.0U of lipase in the medium containing olive oil and yeast extract. Production of the lipase was growth-associated.     

The Production of Xylitol,l-Arabinitol and Ribitol by Yeasts

The polyalcohol production from the pentoses such as d-xylose, l-arabinose and d-ribose by various genera and species of yeasts was examined. Candida polymorpha dissimilated aerobically these three pentoses and produced xylitol from d-xylose, l-arabinitol from l-arabinose and ribitol from d-ribose at good yield of 30~40% of sugar consumed. The result suggests that these polyalcohols would be major products from pentoses by yeasts, but some unidentified minor polyalcohols were also produced.     

Production of Extracellular Polysaccharide by Zoogloea ramigera

In batch cultures of Zoogloea ramigera the maximum rate of exopolysaccharide synthesis occurred in a partly growth-linked process. The exopolysaccharide was attached to the cells as a capsule. The capsules were released from the cell walls after 150 h of cultivation, which caused the fermentation broth to be highly viscous. Ultrasonication could be used to release capsular polysaccharide from the microbial cell walls. Treatment performed after 48 to 66 h of cultivation revealed exopolysaccharide concentration and apparent viscosity values in accordance with values of untreated samples withdrawn after 161 h of cultivation. The yield coefficient of exopolysaccharide on the basis of consumed glucose was in the range of 55 to 60% for batch cultivations with an initial glucose concentration of 25 g liter⁻¹. An exopolysaccharide concentration of up to 38 g liter⁻¹ could be attained if glucose, nitrogen, and growth factors were fed into the batch culture. The oxygen consumption rate in batch fermentations reached 25 mmol of O₂ liter⁻¹ h⁻¹ during the exopolysaccharide synthesis phase and then decreased to values below 5 mmol of O₂ liter⁻¹ h⁻¹ during the release phase. The fermentation broth showed pseudoplastic flow behavior, and the polysaccharide was not degraded when growth had ceased.     

Production of Food and Fodder Yeasts

Abstract

A decade or so ago, there was considerable interest in developing single cell protein production from raw materials. Many factors have influenced the development of fodder yeast technology, notably the biochemistry and physiology of the yeast.

It is shown that those considerations have led to the choice of a continuous fermentation technology.     

Relationships Among Coagulase, Enterotoxin, and Heat-stable Deoxyribonuclease Production by Staphylococcus aureus

The relationship between heat-stable deoxyribonuclease and coagulase production was investigated in the interest of developing more rapid diagnostic and quantitative procedures for distinguishing toxigenic and pathogenic staphylococci from closely related saprophytic organisms.     

Yeasts and Yeast-Like Fungi Associated with Tree Bark: Diversity and Identification of Yeasts Producing Extracellular Endoxylanases

A total of 239 yeast strains was isolated from 52 tree bark samples of the Medaram and Srisailam forest areas of Andhra Pradesh, India. Based on analysis of D1/D2 domain sequence of 26S rRNA gene, 114 strains were identified as ascomycetous; 107 strains were identified as basidiomycetous yeasts; and 18 strains were identified as yeast-like fungi. Among the ascomycetous yeasts, 51% were identified as members of the genus Pichia, and the remaining 49% included species belonging to the genera Clavispora, Debaryomyces, Kluyveromyces, Hanseniaspora, Issatchenkia, Lodderomyces, Kodamaea, Metschnikowia, and Torulaspora. The predominant genera in the basidiomycetous yeasts were Cryptococcus (48.6%), Rhodotorula (29%), and Rhodosporidium (12.1%). The yeast-like fungi were represented by Aureobasidium pullulans (6.7%) and Lecythophora hoffmanii (0.8%). Of the 239 yeast strains tested for Xylanase, only five strains of Aureobasidium sp. produced xylanase on xylan-agar medium. Matrix-assisted laser desorption ionization-time of flight analysis and N-terminal amino-acid sequence of the xylanase of isolate YS67 showed high similarity with endo-1-4-β-xylanase (EC 3.2.1.8) of Aureobasidium pullulans var. melanigenum. Electronic supplementary material The online version of this article (doi:) contains supplementary material, which is available to authorized users.     

Production of Ethanol from d-Xylose by Using d-Xylose Isomerase and Yeasts

d-Xylulose, an intermediate of d-xylose catabolism, was observed to be fermentable to ethanol and carbon dioxide in a yield of greater than 80% by yeasts (including industrial bakers' yeast) under fermentative conditions. This conversion appears to be carried out by many yeasts known for d-glucose fermentation. In some yeasts, xylitol, in addition to ethanol, was produced from d-xylulose. Fermenting yeasts are also able to produce ethanol from d-xylose when d-xylose isomerizing enzyme is present. The results indicate that ethanol could be produced from d-xylose in a yield of greater than 80% by a two-step process. First, d-xylose is converted to d-xylulose by xylose isomerase. d-Xylulose is then fermented to ethanol by yeasts.     

Modulation of Extracellular Matrix Production by Conditioned Medium

This report describes some general features of chick embryochondrocyte cultures and some methods for measuring matrix production.It is reported that as cultures grow, the average chondrocyteacquires an increased ability to synthesize matrix components.In part this increased ability is caused by conditioning ofthe culture medium, since conditioned medium from chondrocytecultures can rapidly stimulate mucopolysaccharide and collagensynthesis, but not growth. The cells condition the medium byreleasing a factor that has the following characteristics: non-dialyzable,heat and trypsin-sensitive, sensitive to treatment with mercaptoethanol,p-chloromercuribenzoate, and periodate, and a molecular weightgreater than 30,000 but less than 150,000. The factor is a specializedproduct of chondrocytes, since it is not made by unexpressedchondrocytes nor by differentiated pigmented retina cells. Conditionedmedium acts rapidly (2 hr) to produce a significant stimulationof the incorporation of sulfate into hyaluronidase-sensitivematerial. This action is not sensitive to treatment with actinomycinD, and it is suggested that conditioned medium might act onthe cell surface. The action of conditioned medium factor representsan example of positive feedback of one specialized product madeby a particular cell type on the synthesis of other specializedproducts made by the same cell type.     

Production of Extracellular Acid Proteases by Aspergillus Clavatus

The production of extracellular acid proteases from Aspergillus clavatus was evaluated in a culture filtrate medium, with different carbon and nitrogen sources. The fungus was cultivated at three different temperatures during 10 days. The proteolytic activity was determined on haemoglobin pH 5.0 at 37 °C. The highest acid proteolytic activity (80 U/ml) was observed in culture medium containing glucose and gelatin at 1%(w/v) at 30 °C at the third day of incubation. Cultures developed in Vogel medium with glucose at 2%(w/v) showed at about 45% of proteolytic activity when compared to the cultures with 1% of the same sugar. The optimum pH of enzymatic activity was 2.0 and the enzyme was stable at pH values ranging from 2.0 to 4.0. The optimum temperature was 40 °C and the half-lives at 40, 45 and 50 °C were 30, 10 and 5 min, respectively. This revised version was published online in July 2006 with corrections to the Cover Date.     

Production of an Extracellular Polysaccharide by Haloferax mediterranei

The extremely halophilic archaebacterium Haloferax mediterranei produces an exocellular polymeric substance that gives the colonies a typical mucous character and is responsible for the appearance of a superficial layer in unshaken liquid medium. This exocellular polymeric substance can be obtained from the supernatant of shaken liquid cultures by cold ethanol precipitation, and yields as high as 3 mg/ml have been detected. The substance was produced under all the conditions tested and with all substrates assayed, although higher yields were obtained with sugars, particularly glucose, as carbon and energy source. The total exocellular polymeric substance produced was proportional to the total biomass. The polymer is a heteropolysaccharide containing mannose as the major component. Glucose, galactose, and another unidentified sugar were also present, as well as amino sugars, uronic acids, and a considerable amount of sulfate, which accounts for the acidic nature of the polymer. The infrared spectrum and specific assays showed the absence of acyl groups. The rheological properties of polymer solutions were studied, showing a pseudoplastic behavior and a high apparent viscosity at relatively low concentrations. Viscosity was remarkably resistant to extremes of pH, temperature, or salinity. These characteristics make this polymer interesting for enhanced oil recovery and other applications for which a very resistant thickening agent is required.     

Production of Extracellular Polysaccharide Matrix by Zoogloea ramigera

Zoogloea ramigera 115 synthesized large amounts of matrix polymer from fructose, galactose, glucose, lactose, mannose, soluble starch, and sucrose when these carbohydrates were used as supplements to a chemically defined medium. All of them supported polymer synthesis to the extent that cultures thickened to a gel. Concentration of carbohydrate nutrients in the range 0.5 to 2.0% was not a critical factor in determining eventual total thickening to a gel, except in relation to the incubation time required. Glucose disappeared from the growth medium rapidly and correlated with increasing cell growth and poly-beta-hydroxybutyrate (PHB) accumulation. PHB concentration decreased as extracellular polymer was synthesized, suggesting a link between PHB and extracellular polymer production.     

Production of Lactones and Peroxisomal Beta-Oxidation in Yeasts

Abstract

Among aroma compounds interesting for the food industry, lactones may be produced by biotechnological means using yeasts. These microorganisms are able to synthesize lactones de novo or by biotransformation of fatty acids with higher yields. Obtained lactone concentrations are compatible with industrial production, although detailed metabolic pathways have not been completely elucidated. The biotransformation of ricinoleic acid into gamma-decalactone is taken here as an example to better understand the uptake of hydroxy fatty acids by yeasts and the different pathways of fatty acid degradation. The localization of ricinoleic acid beta-oxidation in peroxisomes is demonstrated. Then the regulation of the biotransformation is described, particularly the induction of peroxisome proliferation and peroxisomal beta-oxidation and its regulation at the genome level. The nature of the biotransformation product is then discussed (4-hydroxydecanoic acid or gamma-decalactone), because the localization and the mechanisms of the lactonization are still not properly known. Lactone production may also be limited by the degradation of this aroma compound by the yeasts which produced it. Thus, different possible ways of modification and degradation of gamma-decalactone are described.