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thraustochytrium sp  (ATCC)
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ATCC thraustochytrium sp
Fermentation profiles for <t> Thraustochytrium sp. </t> AH-2.
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Fermentation profiles for Thraustochytrium sp. AH-2.

Journal: Nutrients

Article Title: Evaluation of Bread Crumbs as a Potential Carbon Source for the Growth of Thraustochytrid Species for Oil and Omega-3 Production

doi: 10.3390/nu6052104

Figure Lengend Snippet: Fermentation profiles for Thraustochytrium sp. AH-2.

Article Snippet: Thraustochytrid strains used in the study were Thraustochytrium sp. AH-2 (ATCC ® PRA-296™, Manassas, VA, USA) and Schizochytrium sp. SR21 (ATCC ® MYA-1381™, Manassas, VA, USA) and these strains were procured from the American Type Culture Collection (ATCC, Manassas, VA, USA), and grown in liquid media containing 1 g yeast extract, 15 g peptone, 20 g glucose (1 g yeast extract, 1 g peptone, 5 g glucose for Schizochytrium sp. SR21) in 1 L of artificial sea water (ASW) at 70% strength, according to ATCC product information sheets.

Techniques:

Fatty acid profile 1 (mg/g) of unfermented bread crumbs, submerged liquid fermentation and static fermentation with bread crumbs, for Thraustochytrium sp. AH-2.

Journal: Nutrients

Article Title: Evaluation of Bread Crumbs as a Potential Carbon Source for the Growth of Thraustochytrid Species for Oil and Omega-3 Production

doi: 10.3390/nu6052104

Figure Lengend Snippet: Fatty acid profile 1 (mg/g) of unfermented bread crumbs, submerged liquid fermentation and static fermentation with bread crumbs, for Thraustochytrium sp. AH-2.

Article Snippet: Thraustochytrid strains used in the study were Thraustochytrium sp. AH-2 (ATCC ® PRA-296™, Manassas, VA, USA) and Schizochytrium sp. SR21 (ATCC ® MYA-1381™, Manassas, VA, USA) and these strains were procured from the American Type Culture Collection (ATCC, Manassas, VA, USA), and grown in liquid media containing 1 g yeast extract, 15 g peptone, 20 g glucose (1 g yeast extract, 1 g peptone, 5 g glucose for Schizochytrium sp. SR21) in 1 L of artificial sea water (ASW) at 70% strength, according to ATCC product information sheets.

Techniques:

Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.

Journal: Nutrients

Article Title: Evaluation of Bread Crumbs as a Potential Carbon Source for the Growth of Thraustochytrid Species for Oil and Omega-3 Production

doi: 10.3390/nu6052104

Figure Lengend Snippet: Fermentation profile of Thraustochytrium sp. AH-2 under submerged liquid fermentation with 3% glucose as the carbon source.

Article Snippet: Thraustochytrid strains used in the study were Thraustochytrium sp. AH-2 (ATCC ® PRA-296™, Manassas, VA, USA) and Schizochytrium sp. SR21 (ATCC ® MYA-1381™, Manassas, VA, USA) and these strains were procured from the American Type Culture Collection (ATCC, Manassas, VA, USA), and grown in liquid media containing 1 g yeast extract, 15 g peptone, 20 g glucose (1 g yeast extract, 1 g peptone, 5 g glucose for Schizochytrium sp. SR21) in 1 L of artificial sea water (ASW) at 70% strength, according to ATCC product information sheets.

Techniques:

SEM images of freeze-dried cells for ( a ) freeze-dried cells of Schizochytrium sp. SR21 grown under submerged liquid fermentation; ( b ) Schizochytrium sp. SR21 cells grown with 1% BC as alternate carbon source; ( c ) Thraustochytrium sp. AH-2 cells grown with 1% BC as alternate carbon source; ( d ) Thraustochytrium sp. AH-2 grown under submerged liquid fermentation.

Journal: Nutrients

Article Title: Evaluation of Bread Crumbs as a Potential Carbon Source for the Growth of Thraustochytrid Species for Oil and Omega-3 Production

doi: 10.3390/nu6052104

Figure Lengend Snippet: SEM images of freeze-dried cells for ( a ) freeze-dried cells of Schizochytrium sp. SR21 grown under submerged liquid fermentation; ( b ) Schizochytrium sp. SR21 cells grown with 1% BC as alternate carbon source; ( c ) Thraustochytrium sp. AH-2 cells grown with 1% BC as alternate carbon source; ( d ) Thraustochytrium sp. AH-2 grown under submerged liquid fermentation.

Article Snippet: Thraustochytrid strains used in the study were Thraustochytrium sp. AH-2 (ATCC ® PRA-296™, Manassas, VA, USA) and Schizochytrium sp. SR21 (ATCC ® MYA-1381™, Manassas, VA, USA) and these strains were procured from the American Type Culture Collection (ATCC, Manassas, VA, USA), and grown in liquid media containing 1 g yeast extract, 15 g peptone, 20 g glucose (1 g yeast extract, 1 g peptone, 5 g glucose for Schizochytrium sp. SR21) in 1 L of artificial sea water (ASW) at 70% strength, according to ATCC product information sheets.

Techniques:

ATR-FTIR spectra of: ( a ) Thraustochytrium sp. AH-2; and ( b ) Schizochytrium sp. SR21. Black line—submerged fermentation; Blue line—unfermented breadcrumbs; Red line—static fermentation with breadcrumbs.

Journal: Nutrients

Article Title: Evaluation of Bread Crumbs as a Potential Carbon Source for the Growth of Thraustochytrid Species for Oil and Omega-3 Production

doi: 10.3390/nu6052104

Figure Lengend Snippet: ATR-FTIR spectra of: ( a ) Thraustochytrium sp. AH-2; and ( b ) Schizochytrium sp. SR21. Black line—submerged fermentation; Blue line—unfermented breadcrumbs; Red line—static fermentation with breadcrumbs.

Article Snippet: Thraustochytrid strains used in the study were Thraustochytrium sp. AH-2 (ATCC ® PRA-296™, Manassas, VA, USA) and Schizochytrium sp. SR21 (ATCC ® MYA-1381™, Manassas, VA, USA) and these strains were procured from the American Type Culture Collection (ATCC, Manassas, VA, USA), and grown in liquid media containing 1 g yeast extract, 15 g peptone, 20 g glucose (1 g yeast extract, 1 g peptone, 5 g glucose for Schizochytrium sp. SR21) in 1 L of artificial sea water (ASW) at 70% strength, according to ATCC product information sheets.

Techniques: