Kluyveromyces fragilis (Jorgensen) van der Walt, teleomorph
Strain Designations
[78, type E, NRRL Y-1156]
Alternate State
Candida kefyr (Beijerinck) van Uden et Buckley, anamorph
Application
degrades whey permeate
produces glycerol glycerin, glycerine
produces single-cell protein SCP
produces yeast-whey protein from cottage cheese
produces glycerol from whey permeate
Biosafety Level
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
freeze-dried
Type Strain
no
Preceptrol®
no
Medium
ATCC® Medium 200: YM agar or YM broth
Growth Conditions
Temperature: 24.0°C
Name of Depositor
Lederle Labs.
Chain of Custody
ATCC <<--Lederle Labs.<<--N.C. Laffer 78, type E (Saccharomyces fragilis)
Isolation
creamery
References
Gilliland SE, Stewart CF. Amount of yeast and whey protein recovered from cottage cheese whey cultured with Kluyveromyces fragilis. J. Dairy Sci. 63: 989-990, 1980.
Rapin JD, et al. Glycerol production by yeast fermentation of whey permeate. Enzyme Microb. Technol. 16: 143-150, 1994.
