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  • Strains
  • A. El-Banna, A. Abd El-Razek and A. El-Mahdy, "Isolation, Identification and Screening of Carotenoid-Producing Strains of Rhodotorula glutinis ," Food and Nutrition Sciences , Vol. 3 No. 5, 2012, pp. 627-633. (scirp.org)
  • Recent studies have also shown that 16 strains of R. glutinis possess antibacterial and antioxidant properties, although it is unclear if the fungus could be used to manufacture these materials on a commercially viable scale. (wikipedia.org)
  • fermentation
  • H. J. Phaff, M. W. Miller, M. Yoneyama and M. Soneda, "A Comparative Study of the Yeast Florae Associated with Trees on the Japanese Islands and on the West Cost of North America," Proceeding IV, IFS: Fermentation Technology Today, Osaka, 1972, pp. 759-774. (scirp.org)
  • nitrogen
  • Rhodotorula gracilis) NRRL Y-1091 was cultured in batch and continuous systems under nitrogen- and carbon-limited conditions. (springer.com)
  • Neutral lipid portions in nitrogen-limited cultured yeast cells decreased as the dilution rate increased, and glyco- and phospholipid portions showed the reverse trend. (springer.com)
  • In such conditions, the nitrogen content of the dry weight of Rhodotorula can drop as low as 1%, compared to around 14% for most bacteria growing in normal conditions. (wikipedia.org)
  • fruits
  • Pretreatment of apples and oranges with R. glutinis effectively reduced or prevented blue mold (Penicillium expansum) and grey mold (Botrytis cinerea), lengthening the shelf life of these fruits without reducing fruit quality. (wikipedia.org)
  • Cell
  • This distinctive color is the result of pigments that the yeast creates to block out certain wavelengths of light (620-750 nm) that would otherwise be damaging to the cell. (wikipedia.org)