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  Indian J Med Microbiol
 

Figure 1: Strain improvement by physical mutagen (ultraviolet) (a) Wild Phaffia rhodozyma (un-mutated) in yeast-malt agar at 22°C for 6 days, (b) shake flask fermentation of un-mutated strains of Phaffia rhodozyma in yeast malt broth at 22°C for 6 days, (c) shake flask fermentation of mutated strains of Phaffia rhodozyma in yeast malt broth at 22°C for 6 days, (d) ultraviolet-mutated strain of Phaffia rhodozyma in yeast-malt agar at 22°C for 6 days

Figure 1: Strain improvement by physical mutagen (ultraviolet) (a) Wild <i>Phaffia rhodozyma</i> (un-mutated) in yeast-malt agar at 22°C for 6 days, (b) shake flask fermentation of un-mutated strains of <i>Phaffia rhodozyma</i> in yeast malt broth at 22°C for 6 days, (c) shake flask fermentation of mutated strains of <i>Phaffia rhodozyma</i> in yeast malt broth at 22°C for 6 days, (d) ultraviolet-mutated strain of <i>Phaffia rhodozyma</i> in yeast-malt agar at 22°C for 6 days