Selection of lactic yeast producing glucosylceramide from cheese whey

Sugai, Michiko, Takakuwa, N, Ohnishi, Masao, Arai, Ikichi, Urashima, Tadasu, Oda, Yuji

doi:10.1016/j.biortech.2006.11.020

Selection of lactic yeast producing glucosylceramide from cheese whey

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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.