{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,9]],"date-time":"2026-02-09T01:00:33Z","timestamp":1770598833926,"version":"3.49.0"},"reference-count":0,"publisher":"American Society for Microbiology","issue":"6","license":[{"start":{"date-parts":[[1973,12,1]],"date-time":"1973-12-01T00:00:00Z","timestamp":123552000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Microbiol"],"published-print":{"date-parts":[[1973,12]]},"abstract":"<jats:p>\n            A yeast capable of growth on methanol as its sole carbon-energy source was isoalted from soil samples and identified as a strain of\n            <jats:italic>Hansenula polymorpha<\/jats:italic>\n            . A continuous enrichment culture at 37 C with a simple mineral salts medium was used to select this organism. The isolate, designated DL-1, has a maximal specific growth rate of 0.22 per h, at pH 4.5 to 5.5 and temperatures of 37 to 42 C, in simple mineral salts medium with methanol (0.5%), biotin, and thiamine. Growth occurred in a chemostat at temperatures up to 50 C, with strong growth at 45 C. The maximal growth yield of the yeast on methanol was 0.36 g of dry cell weight per g of methanol, and the yield on oxygen was 0.37 g of dry cell weight per g of O\n            <jats:sub>2<\/jats:sub>\n            . Protein content of the isolate is 46%, and total nucleic acid content varies from 5.0 to 7.0% with increasing growth rate from 0.08 to 0.20 per h. The amino acid profile of this yeast protein indicates that it could serve as a good source of food protein. Feeding studies with rats show the yeast to have no toxic effects.\n          <\/jats:p>","DOI":"10.1128\/am.26.6.982-990.1973","type":"journal-article","created":{"date-parts":[[2020,12,5]],"date-time":"2020-12-05T08:33:26Z","timestamp":1607157206000},"page":"982-990","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":186,"title":["Isolation and Characterization of a Thermotolerant Methanol-Utilizing Yeast"],"prefix":"10.1128","volume":"26","author":[{"given":"D. W.","family":"Levine","sequence":"first","affiliation":[{"name":"Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"C. L.","family":"Cooney","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","container-title":["Applied Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/am.26.6.982-990.1973","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.asm.org\/doi\/pdf\/10.1128\/am.26.6.982-990.1973","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2022,2,23]],"date-time":"2022-02-23T14:10:14Z","timestamp":1645625414000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.asm.org\/doi\/10.1128\/am.26.6.982-990.1973"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1973,12]]},"references-count":0,"aliases":["10.1128\/aem.26.6.982-990.1973","10.1128\/aem.26.6.982-990.1973"],"journal-issue":{"issue":"6","published-print":{"date-parts":[[1973,12]]}},"alternative-id":["10.1128\/am.26.6.982-990.1973"],"URL":"https:\/\/doi.org\/10.1128\/am.26.6.982-990.1973","relation":{},"ISSN":["0003-6919"],"issn-type":[{"value":"0003-6919","type":"print"}],"subject":[],"published":{"date-parts":[[1973,12]]},"assertion":[{"value":"1973-12-01","order":2,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}