Selection and identification of yeast strains producing extracellular protease.

Isolation and Identification of Yeast Strains Capable of Producing Single Cell Protein from Whey in Co-Cultures with Saccharomyces cerevisiae

In this study, twenty-five whey samples collected from dairy industries in the city of Isfahan. The sampleswere cultured on malt extract broth (MEB) and yeast extract glucose chloramphenicol agar (YGCA) media.Eleven yeast strains (designated M1 to M11) were isolated from the culture. The strains were identified bytheir morphological and physiological properties. Betagalactosid...

Screening and Isolation of Extracellular Protease Producing Bacteria from the Maharloo Salt Lake

      Screening and identification of moderately halophilic protease producing bacteria from different regions of Maharloo, a hypersaline lake in the southern area of Iran, were the objectives of this study. In the preliminary screening, 16 isolates exhibited proteolytic activity on saline skim milk agar. All isolates were able to grow comfortably in the media containing 7-15% of salt. Protease...

Isolation and Identification of an Alkaline Protease Producing Bacillus from Soil

Identification of Penicillinase Producing Strains

The auxotypes and serogroups of 250 consecutive isolates of Neisseria gonorrhoeae from Franceville, Gabon, including 33 penicillinase producing (PPNG) strains, were identified and the results tabulated for four periods. The PPNG and certain non-PPNG strains were isolated in clusters against a relatively stable pattern of non-PPNG biotypes. Most of the non-PPNG strains were non-requiring or prol...

Identification of Phytase Producing Yeast and Optimization & Characterization of Extracellular Phytase from Candida Parapsilosis

Among sixty one yeast isolates from various samples, twelve were capable of producing phytase. Out of twelve, 5 isolates showed maximum phytase activity. CB3 isolate was selected for further study. CB3 isolate was genetically characterized as Candida parapsilosis. The crude extract was optimized for maximum enzyme activity. The enzyme was stable between the pH 2 to 7 but the optimal pH was foun...