Cryptococcus curvatus ATCC 20509 is a commonly used nonmodel oleaginous yeast capable of converting a variety of carbon sources into fatty acids. Here, we present the draft genome sequence of this popular organism to provide a means for more in-depth studies of its fatty acid production potential.

Since cheese is poor in energy for bacterial growth, it believed that non-starter lactic acid bacteria growth and flavour development are supported by the nutrients from lysis of starter culture. This study was performed to investigate dynamics interaction between strains cheese. A culture lysate prepared enzymatic digestion tested as a substrate Lactobacillus sp. strains. The two Lactococcus l...

BACKGROUND Successful application of growth inhibition techniques for quantitative determination of bacteriocins relies on the sensitivity of the applied indicator microorganism to the bacteriocin to which is exposed. However, information on indicator microorganisms' performance and comparisons in bacteriocin determination with bioassays is almost non-existing in the literature. The aim of the ...

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in th...