Production Starch Using the Yeast (Cryptococcus neoformans HTM1 Strain) Isolated From Tea (Camellia sinensis)

Dinçer B., Haciosmanoğlu E., Kızıl D., Alpay Karaoğlu Ş.

STARCH/STAERKE, cilt.1, sa.1, ss.1-10, 2025 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 1 Sayı: 1
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1002/star.70047
  • Dergi Adı: STARCH/STAERKE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Compendex, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.1-10
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

ABSTRACTStarch is a staple food in human and animal nutrition as well as a widely used raw material in industry. This study determined thecapacity of producing starch of a new yeast culture, which was defined as Cryptococcus neoformans HTM1 strain by a definitivemolecular diagnosis method and isolated from tea (Camellia sinensis). The produced starch was identified as wheat starch. It wasestablished that the HTM1 strain produced 0.23 mg/mL starch with glucose, 0.30 mg/mL with fructose, and 0.37 mg/mL withsucrose. The HTM1 strain can produce starch in media with honey and waste fruit juices; the amounts of starch were calculatedas 1.2 mg/mL from honey, 1.1 mg/mL from pomegranate, 0.8 mg/mL from apple, 0.9 mg/mL from tangerine, and 0.8 mg/mL fromkiwi. In conclusion, in this study, it was determined that the yeast strain C. neoformans HTM1 isolated from tea can produce starchand has the potential to produce starch in vitro regardless of environmental conditions.