プロセス・チーズより分離されたDebaryomyces hansenii

概要

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A characteristic yeast which grew well on the surface of processed cheese was isolated. Judging from the morphology of the ascospores, warty surface walls and heterogamous conjugation, the strain should be classified in the genus Debaryomyces. The isolate agrees well with D. hansenii in its physiological properties, i.e., weak fermentation of sugars, assimilation of carbon compounds, and accumulation of glycogen in the culture broth. The strain grows most favorably at the range between pH 5.5 and 6.5,and the growth is extremely reduced at pH levels below 5.0. Biotin is the only vitamin accelerating the cell growth, and corn steep liquor is one of the most effective growth factors. In the culture, which was successively fed with acetic acid at appropriate intervals, the cell yield was 42% of the total amount of acetic acid consumed which was an almost theoretically maximum value.
社団法人日本生物工学会の論文
1973-11-25