title: Selection of lactic yeast producing glucosylceramide from cheese whey.
abstract: 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.
authors.affiliation: Graduate School of Food Hygiene, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Sugai
authors.forename: N
authors.initials: N
authors.lastname: Takakuwa
authors.forename: M
authors.initials: M
authors.lastname: Ohnishi
authors.forename: I
authors.initials: I
authors.lastname: Arai
authors.forename: T
authors.initials: T
authors.lastname: Urashima
authors.forename: Y
authors.initials: Y
authors.lastname: Oda
mesh_terms: 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*
chemical_list: D004271:DNA, Fungal; D005963:Glucosylceramides; D008894:Milk Proteins