A Simple Method for Trehalose Production by <I>Saccharomyces cerevisiae</I>
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- HORITSU Hiroaki
- Department of Nutrition, Faculty of Wellness, Chukyo Women's University
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- ETO Yhoshiharu
- Department of Nutrition, Faculty of Wellness, Chukyo Women's University
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- KIMATA Yuki
- Department of Nutrition, Faculty of Wellness, Chukyo Women's University
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- YAHASHI Yuichi
- Department of Bioprocessing, Faculty of Agriculture, Gifu University
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- TAKAMIZAWA Kazuhiro
- Department of Bioprocessing, Faculty of Agriculture, Gifu University
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- KAWAMURA Yoshiya
- Central Research Institute, Nakano Vinegar Company LTD.
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- AKANO Hirohumi
- Central Research Institute, Nakano Vinegar Company LTD.
Bibliographic Information
- Other Title
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- 醸造酵母サッカロミセス・セレビシエによるトレハロースの簡易生産法について
- A Simple Method for Trehalose Production by Saccharomyces cerevisiae
Description
To develop a method to produce trehalose by yeasts, its basic conditions were investigated.It was found that trehalose accumulated intracellulary only and was excreted to the culture medium in response to heat shock, Strain Kyokai no.7, strain Kyokaino no.13, and a freeze-tolerant strain FERMP-6527, all belonging to Saccharomyces cerevisiae, out of 9 strains tested, were selected as releasing high concentrations of trehatose.Cells at their early stationary phase produced and released about three times as large amount of trehalose as those in their logarithmic phase.Heat shock at 45°C for 6 to 13 hrs resulted in the release of the highest concentration of trehalose, more than 200mg per 100ml of the medium from 200mg dry weight cells.
Journal
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- JOURNAL OF THE BREWING SOCIETY OF JAPAN
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JOURNAL OF THE BREWING SOCIETY OF JAPAN 92 (10), 769-772, 1997
Brewing Society of Japan
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Keywords
Details 詳細情報について
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- CRID
- 1390001206101432192
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- NII Article ID
- 130004104975
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- COI
- 1:CAS:528:DyaK2sXntFygu7Y%3D
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- ISSN
- 21864012
- 09147314
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- Data Source
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- JaLC
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed
