Isolation and Identification of Yarrowia lipolytica 504D producing Alkaline Proteinase

Alkaline Proteinase를 생산하는 Yarrowia lipolytica 504D의 분리 동정

  • Kim, Chang-Hwa (Department of Microbiology, Kyungpook National University) ;
  • Jin, Ingnyol (Department of Microbiology, Kyungpook National University) ;
  • Yu, Choon-Bal (Department of Food Science and Technology, Taegu University)
  • 김창화 (경북대학교 미생물학과) ;
  • 진익렬 (경북대학교 미생물학과) ;
  • 유춘발 (대구대학교 식품공학과)
  • Received : 1998.05.19
  • Accepted : 1998.07.20
  • Published : 1998.09.01

Abstract

The yeast strain 504D, isolated from salted shrimp soup, showed the best proteolytic activity under alkaline condition. The yeast formed vegetative cells in almost optimal media for yeasts, but formed only pseudohyphae in the MM medium containing citric acid and true hyphae in the MM medium containing N-acetylglucosamin and ${\beta}$-D-glucose. The yeast was classified as hemiascomycetes to form ascospores by sexual reproduction, and formed blastospores and athrospores by asexual reproduction. The yeast strain did not assimilate almost of the carbon sources, nitrate and nitrite, but some organic acids and alcohols. The fatty acids of whole cells were composed of 53.67% unsaturated fatty acids and 14.58% saturated, and, especially, C17:1 was observed in this strain but not in two control yeasts. However, almost of all results were very similar to the morphological and physiological characteristics of Yarrowia lipolytica KCCM 12495 and KCCM 35426, except for a little differences which are the composition of fatty acids and the manner of mycellium formation. Therefore, the isolated yeast strain 504D is identified as a Yarrowia lipolytica.

Keywords

alkaline protease;Yarrowia;taxonomy