Galactomyces

Abstract: A consortium-GB containing two microorganisms Galactomyces geotricluom MTCC 1360 and Bacillus sp. VUS was able to degrade sulfur-containing dye Brilliant Blue G, optimally at pH 9 and temperature at 50℃. The ability of consortium-GB to work at higher temperature and pH ranges will help in using this consortium for removal of the dye from textile effluent. Malt extract, peptone and beef extract were found to be the best additional carbon and nitrogen sources. Brilliant Blue G caused enhancement of the riboflavin reduetase among the enzyme activities studied. Biodegradation was confirmed by analyzing the product using UV-vis, HPLC, and FTIR. The GC-MS study revealed a pathway of Brilliant Blue G with release of (4-ethoxy-phenyl)-phenyl-amine and 3-ethylaminomethyl-benzenesulfonic acid as final metabolites formed by the consortium-GB. GC-MS analysis indieated the formation of 3-{[ethyl-(3-methyl-cyclohexa-2,5-dienyl)-amino]-methyl}-benzenesulfonic acid as a product by G. geotrichum MTCC 1360 alone and (4-benzylidene-3-methyl-cyclohexa-2, 5-dienylidene)-methyl-amine by Bacillus sp. VUS alone. Phytotoxicity revealed nontoxic nature of the metabolites. These results indicate the high potential of the consortium-GB to serve as an excellent biomass for the use in Brilliant Blue G dye removal.

Abstract: Microbial cells and/or a preparation therefrom of a microorganism is allowed to act on an ester of γ-substituted-acetoacetic acid, and a carbonyl group at its β-position is stereospecifically reduced, wherein the microorganism is selected from the group consisting of those belonging to the genera Yarrowia , Filobasidium , Metschnikowia , Galactomyces , Ambrosiozyma , Trichosporonoides , Aureobasidium , Phaeococcomyces , Rosulomyces , Dothichiza , Emericellopsis , Calonectria , Colletotrichum , and Ceratocystis , preferably, the microorganism is microorganism belonging to the genus Aureobasidium . Thus an optically active ester of γ-substituted-β-hydroxybutyric acid having a high optical purity is produced in a short period of time at a high accumulated concentration and a high yield.

Abstract: Aim To investigate physicochemical characteristics and especially genotypic diversity of the main culturable micro-organisms involved in fermentation of sap from Borassus akeassii, a newly identified palm tree from West Africa. Methods and Results Physicochemical characterization was performed using conventional methods. Identification of micro-organisms included phenotyping and sequencing of: 26S rRNA gene for yeasts, 16S rRNA and gyrB genes for lactic acid bacteria (LAB) and acetic acid bacteria (AAB). Interspecies and intraspecies genotypic diversities of the micro-organisms were screened respectively by amplification of the ITS1-5.8S rDNA-ITS2/16S-23S rDNA ITS regions and repetitive sequence-based PCR (rep-PCR). The physicochemical characteristics of samples were: pH: 3·48–4·12, titratable acidity: 1·67–3·50 mg KOH g−1, acetic acid: 0·16–0·37%, alcohol content: 0·30–2·73%, sugars (degrees Brix): 2·70–8·50. Yeast included mainly Saccharomyces cerevisiae and species of the genera Arthroascus, Issatchenkia, Candida, Trichosporon, Hanseniaspora, Kodamaea, Schizosaccharomyces, Trigonopsis and Galactomyces. Lactobacillus plantarum was the predominant LAB species. Three other species of Lactobacillus were also identified as well as isolates of Leuconostoc mesenteroides, Fructobacillus durionis and Streptococcus mitis. Acetic acid bacteria included nine species of the genus Acetobacter with Acetobacter indonesiensis as predominant species. In addition, isolates of Gluconobacter oxydans and Gluconacetobacter saccharivorans were also identified. Intraspecies diversity was observed for some species of micro-organisms including four genotypes for Acet. indonesiensis, three for Candida tropicalis and Lactobacillus fermentum and two each for S. cerevisiae, Trichosporon asahii, Candida pararugosa and Acetobacter tropicalis. Conclusion fermentation of palm sap from B. akeassii involved multi-yeast-LAB-AAB cultures at genus, species and intraspecies level. Significance and Impact of the Study First study describing microbiological and physicochemical characteristics of palm wine from B. akeassii. Genotypic diversity of palm wine LAB and AAB not reported before is demonstrated and this constitutes valuable information for better understanding of the fermentation which can be used to improve the product quality and develop added value by-products.