Premium
Yeast Mutants Containing Elevated Methionine
Author(s) -
TARKA E. F.,
FIELDS M. L.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13103.x
Subject(s) - candida tropicalis , methionine , ethionine , mutant , yeast , strain (injury) , biochemistry , chemistry , sonication , food science , biology , amino acid , gene , chromatography , anatomy
Mutants of Candida tropicalis ATCC 1369 , Candida tropicalis ATCC 9968 and Candida utilis ATCC 9950 were produced by treatments with ultraviolet light (UV), ethionine, or nitrous acid (NA). The UV and NA derived mutants grew on a methionine‐free medium and exhibited an increased growth response to added sulfate in a sulfate‐free medium. The mutant 1369/0 had an increase of 54.6% methionine as a percentage of protein above that of the parent strain. The increase of the mutant 1369/0 over the parent in % relative nutritive value (% RNV) was 4.35% . Sonication of yeast cells increased the % RNV and average of 8% above that of the intact cell.