Conversion of beet molasses and cheese whey into fatty acid methyl esters by the yeast Cryptococcus curvatus.
Eighty-one yeast isolates from raw milk were surveyed for the production of fatty acid methyl esters (FAME). Only one species, identified as Cryptococcus curvatus, produced FAME at a detectable level. Cr. curvatus TYC-19 produced more FAME from beet molasses and cheese whey medium than other strains of the same species. In both media, the major FAME produced were linoleic and oleic acid methyl esters. Sequence analysis of the internal transcribed spacer region of ribosomal DNA indicated that TYC-19 diverged from the same species.
Takakuwa
Naoya
N
Memuro Research Station, National Agricultural Research Center for Hokkaido Region, National Agriculture and Food Research Organization, Hokkaido. takakuwa@naro.affrc.go.jp
Saito
Katsuichi
K
D027461:Beta vulgaris / Q000737:chemistry*; D056804:Biofuels; D002611:Cheese; D003454:Cryptococcus / Q000235:genetics / Q000378:metabolism*; D003470:Culture Media / Q000737:chemistry; D021903:DNA, Ribosomal Spacer / Q000737:chemistry / Q000235:genetics; D004952:Esters / Q000737:chemistry / Q000378:metabolism*; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism*; D005285:Fermentation; D008965:Molasses; D010802:Phylogeny; D017422:Sequence Analysis, DNA
D056804:Biofuels; D003470:Culture Media; D021903:DNA, Ribosomal Spacer; D004952:Esters; D005227:Fatty Acids