Selection of lactic yeast producing glucosylceramide from cheese whey
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説明
From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged from a type strain of K. lactis var. lactis in the same species.
収録刊行物
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- Bioresource Technology
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Bioresource Technology 98 (18), 3643-3646, 2007-12
Elsevier
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詳細情報 詳細情報について
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- CRID
- 1050001337582742016
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- NII論文ID
- 120006390271
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- NII書誌ID
- AA10838373
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- ISSN
- 09608524
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- PubMed
- 17207621
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- 本文言語コード
- en
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- 資料種別
- journal article
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- データソース種別
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- Crossref
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