The best characteristics have been recorded for strains 113 and 261. In the case of batch cultivation in flasks, the maximal accumulation of dry biomass by these P005091 strains reaches 19-21 g/l; that of the alkaloid stepharine, 0.30-0.35% of dry biomass. The used strains differ in their response to cultivation scale-up from flasks to bioreactors, strain 254 displaying the lowest adaptation to such changes. A bubble reactor is the most beneficial system for submerged cultivation of

S. glabra. The absence of detectable stepharine synthesis on the background of a considerable decrease in all growth characteristics of the cultures has been observed when using a pilot stirred bioreactor. The batch cultures of strains 113 and 261 in a bubble bioreactor accumulate 11-16 g/l of dry biomass containing 0.05-0.16% Doramapimod cost of the alkaloid. It has been shown that strains 113 and 261 retain satisfactory physiological characteristics in a semi-flow regime of a bubble bioreactor. This scale-up scheme can be used for further

industrial cultivation.”
“Effects of transglutaminase (TGase) and proteins such as whey protein, caseinate, and soy protein on the preparation of gluten-free rice breads using non-waxy rice flour were investigated. Rice flour (about 12% moisture content) was prepared from dry milling of dried grain after rice got soaked. Unlike general dry milled flour, newly developed rice flour increased water VRT752271 binding capacity (WBC), swelling power, and peak viscosity. Soy protein increased WBC but other proteins slightly decreased with the increase of levels. Lightness decreased and yellowness increased with the addition of whey and soy protein. All pasting viscosities decreased with the addition of protein. The TGase improved the network structure of rice batter. The 2(nd)

proof time of rice batter with protein was shortened by 4-9 min with the addition of TGase. The specific volumes of rice breads with whey and soy protein also increased. TGase and protein additions decreased the hardness of rice bread. Sensory test showed that roasted flavor, volume, air cell homogeneity, and overall quality were significantly different (p<0.05) with protein and TGase additions.”
“A cell surface display system has been developed in the yeast Yarrowia lipolytica using the cell wall protein YlPir1. The red fluorescent protein TurboFP635 was used as a model protein. The expression plasmid in which the YlPIR1 gene without stop-codon was fused in-frame with the nucleotide sequence encoding TurboFP635 was constructed. The thus obtained recombinant protein complex consists of the YlPir1 the C-terminus of which is fused to the N-terminus of red fluorescent protein. Cell surface display of TurboFP635 was confirmed by fluorescent microscopy.