Characterization of phosphate Solubilizing Yeasts from Korean Traditional Fermented Foods
2013
Park, I.C., RDA, Suwon, Republic of korea | Kim, J.S., RDA, Suwon, Republic of korea | Jung, J.A., RDA, Suwon, Republic of korea | Yoo, J.H., RDA, Suwon, Republic of korea
Of 1,100 yeast strains which with isolated from various Korean foods, screened for phosphate solubilization, five strains showed the ability to solubilize phosphate. The 26S rDNA domain D1-D2 sequence analysis revealed the identification of strain Y393 and Y524 as Pichia anomala. Y669 as Pichia farinosa, Y901 as Candida verstilis and Y1101 as Pichia subpelliculosa. All the phosphate solubilizing strains showed mesophilic characteristics. The temperature range for growth of 4 strains was 20~35℃ and p. farinosa Y669 was able to grow up 45℃. The strain C.versatilis Y907 was able to grwoth at pH range 5.0~6.0 and showed halophilic characteristics with tolerance to 15% of NaCl concentration. The phosphate solubilizing yeast strains were survived well in bed soil for 8 weeks which were maintained densities of 10˅7~10˅8 cfu/g. The highest phosphate solubilizing activity was observed in P. subpelliculosa Y1101. It solubilized 697.2ug/mL of phosphorus from tricalcium phosphate with decrease in pH from 6.8 to 4.37 after 11 days of inoculation.
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