Selection of lactic yeast producing glucosylceramide from cheese whey.
From 2150 isolates from raw milk and milk products, yeast strains were surveyed to produce glucosylceramide from cheese whey. Most of the 54 strains that had accumulated a detectable amount of glucosylceramide were identified as Kluyveromyces lactis var. lactis. The cells of K. lactis var. lactis strain M-11 derived from domestic raw milk accumulated glucosylceramide 2.5-fold higher than K. lactis var. lactis NBRC 1267, the reference strain selected from the culture collections. Strain M-16 of K. lactis var. lactis derived from the same origin was found to synthesize a considerable amount of steryl glucoside in addition to glucosylceramide. Sequence analysis of ribosomal DNA intergenic spacer two regions revealed that strains M-11 and M-16 were diverged from a type strain of K. lactis var. lactis in the same species.
Sugai
M
M
Graduate School of Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
Takakuwa
N
N
Ohnishi
M
M
Arai
I
I
Urashima
T
T
Oda
Y
Y
D002611:Cheese / Q000382:microbiology*; D004271:DNA, Fungal / Q000235:genetics; D005963:Glucosylceramides / Q000096:biosynthesis*; D008894:Milk Proteins / Q000378:metabolism*; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000378:metabolism*
D004271:DNA, Fungal; D005963:Glucosylceramides; D008894:Milk Proteins