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Yoshiyuka Ohta
Hiroshima University
Agriculture, Biological Sciences & Forestry

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Isolation of Stable Mutants of Candida guilliermondii Producing One Type of ADH Retno Indrati; Yoshiyuka Ohta
Indonesian Food and Nutrition Progress Vol 1, No 2 (1994)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.9

Abstract

Mutants of Candida guilliermondii partially deficient in alcohol dehydrogenase (ADH) were isolated using allyl alcohol as a selective agent. On glucose medium containing allyl alcohol produced mutants deficient in ADH1, while mutants free of ADH2 were isolated on ethanol medium containing allyl alcohol. An addition of 1% of yeast extract to the isolation medium resulted in a stability of the mutants againts a high concentration of allyl alcohol. On this medium the cells resistant up to 80 mM of allyl alcohol compared to those with a resistance of 10 mM allyl alcohol on basal salt medium without addition of yeast extract. Furthermore, this resistance to allyl alcohol seems to be related to a stability of the mutants to produce only one type of ADH for a long incubation period (more than 2 years). Cells which were resistant only up to 10 mM of allyl alcohol started to produce two kind of ADHs after six months of incubation. However, this resistance to a high allyl alcohol resulted in a decrease of specific activity of ADHs. Mutant ADH1s had activities only 23 – 50%, where as mutant ADH2s had only 1 – 3% of the parent strain activity.
Production of Raw Cassava Starch-Digesting Amylase of Streptomyces sp. No.4 by Solid State Fermentation Dyah Primarini; Yoshiyuka Ohta
Indonesian Food and Nutrition Progress Vol 6, No 1 (1999)
Publisher : Indonesian Association of Food Technologists

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jifnp.72

Abstract

The effect of culture conditions and medium components on raw cassava starch-digesting enzyine production were investigated with Streptomyces sp. No. 4 under solid state fermentation. The enzyme production on a basal solid medium cbmposed of rice or wheat bran as a main component by the strain reached the maximum after 3 days cultivation. The optimum pH, temperature, moisture content of medium for the enzyme production were around 6.0, 35C and 50-60%, respectively. Addition of 12%(w/w) raw cassava starch, 0.24%(w/w)CSL and 20 mM MgS0 4 into those medium improved the enzyme production. The maximum production of the enzyme on improved medium was performed after 4 days cultivation. The main enzymatic products from hydrolysis of raw and gelatinized cassava starch by the enzyme were mainly maltose and maltotriose.
Co-Authors Dyah Primarini Retno Indrati