ATCC菌種 CBS 6330 柱狀假絲酵母
小楊 / 2019-09-30 09:19:55
柱狀假絲酵母(Candida cylindracea)又稱為褶假絲酵母(Candida rugosa)，是一種 半子囊無孢子、假絲狀、單細胞、非致病的酵母菌。該酵母通常被認為是對人類和其它生命形式都是安全的。
基本信息
平臺編號：bio-105178
規(guī)格：freeze-dried
拉丁屬名：Candida cylindracea
中文名：CBS 6330 柱狀假絲酵母
外文名： Candida cylindracea
別 名： 褶假絲酵母
特 征： 半子囊無孢子、假絲狀、單細胞
致病性： 非治病
應(yīng) 用： 生產(chǎn)脂肪酶
詳情介紹
Candida cylindracea Yamada et Machida ex Meyer et Yarrow 拉丁名
ATCC 14830 編號
Strain Designations 菌種別名 MS-5 [CBS 6330, CCRC 21431, DSM 2031, NRRL Y-17506]
Application 用途
Produces cholesterol esterase
Produces lipase
Produces Romano cheese flavor
Biosafety Level 安全等級 1
Biosafety classification is based on U.S. Public Health Service Guidelines, it is the responsibility of the customer to ensure that their facilities comply with biosafety regulations for their own country.
Product Format 提供形式 freeze-dried
Storage Conditions 培養(yǎng)條件
Frozen 冷凍物 : -80°C or colder
Freeze-Dried 凍干物 : 2°C to 8°C
Live Culture: See Propagation Section
Type Strain 模式菌株 yes
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC.
Preceptrol no
Comments 注釋
Molecular modeling of lipases
Oleic acid as inducer of lipase production
Effect of oleic acid concentration on lipase production
Cloning of lipase genes
Medium 培養(yǎng)基 ATCC Medium 28: Emmons' modification of Sabouraud's agar
ATCC Medium 200: YM agar or YM broth
ATCC Medium 324: Malt extract agar
Growth Conditions 生長條件
Temperature 培養(yǎng)溫度 : 24°C to 26°C
Atmosphere 需氧情況 : Typical aerobic
Sequenced Data
18S ribosomal RNA gene, partial sequence; internal transcribed spacer 1, 5.8S ribosomal RNA gene, and internal transcribed spacer 2, complete sequence; and 26S ribosomal RNA gene, partial sequence
D1D2 region of the 26S ribosomal RNA gene
Name of Depositor 寄存者 Meito Sangyo Co., Ltd.
U.S. Patent Number
3,189,529
Disclosure This material is cited in a US or other Patent and may not be used to infringe the claims. Depending on the wishes of the Depositor, ATCC may be required to inform the Patent Depositor of the party to which the material was furnished. This material may not have been produced or characterized by ATCC.
Isolation 分離基物 Soil
Cross References
Nucleotide (GenBank) : X64703 LIP1 gene for lipase
Nucleotide (GenBank) : X64704 LIP2 gene for lipase
Nucleotide (GenBank) : X66006 S55937, LIP3 gene for lipase
Nucleotide (GenBank) : X66007 S55939, LIP4 gene for lipase
Nucleotide (GenBank) : X66008 S55942, LIP5 gene for lipase
Nucleotide (GenBank) : AF025307 nucleotide sequence of gpd gene
Nucleotide (GenBank) : U45823 26S ribosomal RNA gene, partial sequence
Nucleotide (GenBank) : X16712 mRNA for lipase I, partial coding sequence
Nucleotide (GenBank) : AJ279020 Candida rugosa leu2 gene, oat gene (partial) and gene for SPL1 tRNA
References 參考文獻
Yamada K, Machida H. High-activity lipase and method of preparation thereof. US Patent 3,189,529 dated Jun 15 1965
Beaucamp K, et al. Method for the determination of cholesterol. US Patent 3,925,164 dated Dec 9 1975
Lotti M, et al. Cloning and analysis of Candida cylindracea lipase sequences. Gene 124: 45-55, 1993. PubMed: 8440480
Gordillo MA, et al. Stability studies and effect of the initial oleic acid concentration on lipase production by Candida rugosa. Appl. Microbiol. Biotechnol. 43: 38-41, 1995. PubMed: 7766134
Poch M, et al. On-line monitoring of lipase production in fermentation processes. Biotechnol. Tech. 5: 251-254, 1991.
Valero F, et al. Fermentation behaviour of lipase production by Candida rugosa growing on different mixtures of glucose and olive oil. J. Ferment. Bioeng. 72: 399-401, 1991.
Shi H, et al. Production of a Romano cheese flavor by enzymic modification of butter fat. ACS Symp. Series 317: 370-378, 1986.
Meded. Fac. Landbouwwet. Univ. Gent. 57: 2045-2052, 1992.
Meyer SA, Yarrow D. Validation of the names of three Candida species. Mycotaxon 66: 99-101, 1998.
Jaaskelainen S, et al. Production, characterization, and molecular modeling of lipases for esterification. Ann. N.Y. Acad. Sci. 799: 129-138, 1996. PubMed: 8958083
Sanchez A, et al. On-line deterination of the total lipolytic activity in a four-phase system using a lipase adsorption law. J. Biosci. Bioeng. 87: 500-506, 1999.
Lee GC, et al. Analysis of the gene family encoding lipases in Candida rugosa by competitive reverse transcription-PCR. Appl. Environ. Microbiol. 65: 3888-3895, 1999. PubMed: 10473391
Kurtzman CP, Robnett CJ. Identification of clinically important ascomycetous yeasts based on nucleotide divergence in the 5' end of the large-subunit (26S) ribosomal DNA gene. J Clin Microbiol 35: 1216-1223, 1997. PubMed: 9114410
Longhi S, et al. Cloning and nucleotide sequences of two lipase genes from Candida cylindracea. Biochim. Biophys. Acta 1131: 227-232, 1992. PubMed: 1610906
Kawaguchi Y, et al. The codon CUG is read as serine in an asporogenic yeast Candida cylindracea. Nature 341: 164-166, 1989. PubMed: 2506450
Valero F, et al. Lipase production of Candida rugosa: fermentation behaviour. Biotechnol. Lett. 10: 741-744, 1988.
Obradors N, et al. Effects of different fatty acids in lipase production by Candida rugosa. Biotechnol. Lett. 15: 357-360, 1993.
Kurtzman CP, Robnett CJ. Systematics of methanol assimilating yeasts and neighboring taxa from multigene sequence analysis and the proposal of Peterozyma gen. nov., a new member of the Saccharomycetales. FEMS Yeast Res 10: 353-361, 2010. PubMed: 20522116
Xu L, et al. Cloning of a novel lipase gene, lipJ08, from Candida rugosa and expression in Pichia pastoris by codon optimization. Biotechnol Lett. 32: 269-276, 2010. PubMed: 19841868
柱狀假絲酵母(C. cylindracea)，是一種半子囊不產(chǎn)孢子的假絲狀單細胞非致病酵母真菌。該酵母通常被認為是對人類和其它生命形式都是安全的。其所產(chǎn)的脂肪酶（C. rugosa lipase , CRL）廣泛應(yīng)用于傳統(tǒng)與現(xiàn)代工業(yè)，如脂肪酸的生產(chǎn)、各種酯類的合成等，是當(dāng)前世界上應(yīng)用最廣泛的商品化脂肪酶之一。
另外，在巧克力的生產(chǎn)過程中，柱狀假絲酵母起到了很大的作用?？煽蓸涞姆N子內(nèi)含有大量的糖，非常適合柱狀假絲酵母的生長。它能將種子內(nèi)的這些糖轉(zhuǎn)化為乙醇，并分解果膠質(zhì)。如果沒有柱狀假絲酵母的參與，最終的產(chǎn)品是非常苦澀的。最終，柱狀假絲酵母會由于高濃度的醇而死亡，可可豆經(jīng)過一些后續(xù)化處理如干燥，包裝得到最終的產(chǎn)品。