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

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

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 journal › Article › peer-review

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.

Original language	English
Pages (from-to)	557-560
Journal	Biotechnology Letters
Volume	24
Issue number	7
Publication status	Published (in print/issue) - Apr 2002

Cite this

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title = "Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine",

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.",

author = "I Petsas and K Psarianos and A Bekatorou and AA Koutinas and Ibrahim Banat and R Marchant",

year = "2002",

month = apr,

language = "English",

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pages = "557--560",

journal = "Biotechnology Letters",

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T1 - Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine

AU - Petsas, I

AU - Psarianos, K

AU - Bekatorou, A

AU - Koutinas, AA

AU - Banat, Ibrahim

AU - Marchant, R

PY - 2002/4

Y1 - 2002/4

N2 - 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.

AB - 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.

M3 - Article

SN - 1573-6776

VL - 24

SP - 557

EP - 560

JO - Biotechnology Letters

JF - Biotechnology Letters

IS - 7

ER -

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

Abstract

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