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Improvement of Kefir yeast by mutation with N-methyl-N- nitrosoguanidine |
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| Authors: | I. Petsas K. Psarianos A. Bekatorou A.A. Koutinas I.M. Banat R. Marchant |
| Affiliation: | (1) Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry, University of Patras, GR-26500 Patras, Greece;(2) School of Biological and Environmental Sciences, University of Ulster, Coleraine, BT52 1SA Northern Ireland, UK |
| Abstract: | A commercial culture of Kefir grew well at 30 °C and 37°C with NaCl up to 4% (w/v) but at 42°C and 4% (w/v) NaCl it grew very slowly. These conditions were selected for the mutation with N-methyl-N-nitrosoguanidine in order to improve cell yield at high temperatures and salt concentration. The mutated cells had higher biomass and growth rate compared with the original culture. The improvement of Kefir at high temperatures and salt concentrations offers advantages for uses in single cell protein production and alcohol production from whey containing high salt. |
| Keywords: | growth improvement Kefir yeast N-methyl-N-nitrosoguanidine mutation whey treatment |
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