Ulster University Logo

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

Petsas, I, Psarianos, K, Bekatorou, A, Koutinas, AA, Banat, Ibrahim and Marchant, R (2002) Improvement of Kefir yeast by mutation with N-methyl-N-nitrosoguanidine. BIOTECHNOLOGY LETTERS, 24 (7). pp. 557-560. [Journal article]

Full text not available from this repository.


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.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Pharmacy & Pharmaceutical Sciences
ID Code:2733
Deposited By: Professor Roger Marchant
Deposited On:15 Dec 2009 16:35
Last Modified:16 May 2012 11:22

Repository Staff Only: item control page