|
KMID : 0379120130410040218
|
|
Korean Journal of Mycology
2013 Volume.41 No. 4 p.218 ~ p.224
|
|
|
Characterization of Phosphate Solubilizing Yeasts from Korean Traditional Fermented Foods
|
|
Park In-Cheol
Kim Jeong-Seon
Jung Joo-Ae
Yoo Jae-Hong
|
|
|
Abstract
|
|
|
|
Of 1,100 yeast strains which were isolated from various Korean fermented foods, screened for phosphate solubilization, five strains showed the ability to solubilize tricalcium phosphate. The 26S rDNA domain D1-D2 sequence analysis revealed the identification of strain Y393 and Y524 as Pichia anomala (99.8 and 100% identity, respectively), Y669 as Pichia farinosa (100% identity), Y901 as Candida versatilis (100% identity), and Y1101 as Pichia subpelliculosa (100% identity). All the phosphate solubilizing strains showed mesophilic characteristics. The temperature range for growth of 4 strains was 20~35oC and P. farinosa Y669 was able to grow up to 45oC. The strain C. versatilis Y907 was able to grow at pH range of 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 107~108 cfu/g. The highest phosphate solubilizing activity was observed in P. subpelliculosa Y1101. It solubilized 697.2 ug/mL of phosphorus from tricalcium phosphate with decrease in pH from 6.8 to 4.37 after 11 days of inoculation.
|
|
|
KEYWORD
|
|
|
Candida versatilis, Phosphate solubilizing yeasts, Pichia anomala, Pichia farinosa, Pichia subpelliculosa
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|