Glucose, xylose, arabinose, sucrose, lactose, and glycerol were supplied from Bio Basic Canada Inc. Furfural, 5-hydroxymethyl Furfural (HMF), and 3,5-dinitrosalycilic acid were purchased from Sigma Chemical Co. (St. Louis, MO, USA). Agroindustrial by-products (wheat bran and sugarcane bagasse) were kindly provided by a local food processing industry (White-rose group, Sfax, Tunisia). Almond shell, date palm leaves, and Posidonia oceanica balls were collected locally. All lignocellulosic residues are conserved at 4°C until use.
The new oleaginous yeast strain Y-MG1, isolated from rotten fruit, was identified in our previous work based on its internal transcribed spacer (ITS) sequence [21 (link)]. Y-MG1 strain was identified as being Rhodotorula mucilaginosa and was submitted in the National Strains Collection of Centre of Biotechnology of Sfax, CBS, Tunisia, under the accession number CTM-30138. The ITS sequence of Y-MG1 was also submitted to GenBank under the accession number ID: KX347596.1. This strain was stored at −80°C in sterilized glycerol-enriched solution containing 2% (w/v) Glucose, 1% (w/v) yeast extract, 1% (w/v) bacto-peptone, and 20% (w/w) glycerol.
The new oleaginous yeast strain Y-MG1, isolated from rotten fruit, was identified in our previous work based on its internal transcribed spacer (ITS) sequence [21 (link)]. Y-MG1 strain was identified as being Rhodotorula mucilaginosa and was submitted in the National Strains Collection of Centre of Biotechnology of Sfax, CBS, Tunisia, under the accession number CTM-30138. The ITS sequence of Y-MG1 was also submitted to GenBank under the accession number ID: KX347596.1. This strain was stored at −80°C in sterilized glycerol-enriched solution containing 2% (w/v) Glucose, 1% (w/v) yeast extract, 1% (w/v) bacto-peptone, and 20% (w/w) glycerol.