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 journalArticlepeer-review

8 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)557-560
JournalBiotechnology Letters
Issue number7
Publication statusPublished (in print/issue) - Apr 2002


Dive into the research topics of 'Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine'. Together they form a unique fingerprint.

Cite this