Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine

I Petsas, K Psarianos, A Bekatorou, AA Koutinas, Ibrahim Banat, R Marchant

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

A commercial culture of Kefir grew well at 30 degreesC and 37 degreesC with NaCl up to 4% (w/v) but at 42 degreesC and 4% (w/v) NaCl it grew very slowly. These conditions were selected for the mutation with N-methyl-N-nitrosoguanidine in order to improve cell yield at high temperatures and salt concentration. The mutated cells had higher biomass and growth rate compared with the original culture. The improvement of Kefir at high temperatures and salt concentrations offers advantages for uses in single cell protein production and alcohol production from whey containing high salt.
LanguageEnglish
Pages557-560
JournalBiotechnology Letters
Volume24
Issue number7
Publication statusPublished - Apr 2002

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N-methyl-N-nitrosoguanidine
kefir
salt concentration
single cell protein
yeasts
mutation
whey
temperature
alcohols
cells
salts
biomass

Cite this

Petsas, I., Psarianos, K., Bekatorou, A., Koutinas, AA., Banat, I., & Marchant, R. (2002). Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine. Biotechnology Letters, 24(7), 557-560.
Petsas, I ; Psarianos, K ; Bekatorou, A ; Koutinas, AA ; Banat, Ibrahim ; Marchant, R. / Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine. In: Biotechnology Letters. 2002 ; Vol. 24, No. 7. pp. 557-560.
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Petsas, I, Psarianos, K, Bekatorou, A, Koutinas, AA, Banat, I & Marchant, R 2002, 'Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine', Biotechnology Letters, vol. 24, no. 7, pp. 557-560.

Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine. / Petsas, I; Psarianos, K; Bekatorou, A; Koutinas, AA; Banat, Ibrahim; Marchant, R.

In: Biotechnology Letters, Vol. 24, No. 7, 04.2002, p. 557-560.

Research output: Contribution to journalArticle

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AU - Marchant, R

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Petsas I, Psarianos K, Bekatorou A, Koutinas AA, Banat I, Marchant R. Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine. Biotechnology Letters. 2002 Apr;24(7):557-560.