Kherad - Microbiologist - Istanbul, Turkey

Nasim Kherad

Istanbul, Turkey




This statement is an attempt to project my credentials as an aspiring researcher, my achievements in Microbiology, associate in anaesthesiology and my ambitions.
My schooling and college education played a pivotal role in shaping my future. I had excellent facilities and faculty, which laid emphasis on fundamentals. This fired my interest in academics and research.
Now that I have finished my Master degree and I am looking forward to start a job related to my field of expertise. Therefore, I will be glad if you accept me as a member of your research group.
Being a hardworking and committed student, I am certain that I will be able to cope with the rigors of an International curriculum with ease. I would therefore be grateful if I am given the opportunity to be a part of program. I am confident that this exposure will help me to gain a lot of knowledge not only subjective but also help me in thinking analytically in identifying a problem and trying to come out with different approaches to solve it.


meyerozyma guilliermondii excretes pullulan like exopolysaccharide

A strain of Meyerozyma guilliermondii was isolated as a frequent contaminant in fermentations involving Aureobasidium pullulans. As a matter of curiosity, since the standard fermentation media turned yellow, showing an unusual process course, the contaminant was isolated and identified using ribotyping at National Centre for Cell Science (NCCS), Pune. Meyerozyma guilliermondii is the rechristened name of Pichia guilliermondii, well known non-conventional yeast, as per current taxonomic status. To our surprise when grown is standard and molasses based media, this strain was found to produce pullulan-like exopolysaccharide. Literature survey
indicates no such previous report on the ability of M.guilliermondii. Although the organism is known to grow well on hydrocarbons, has the remarkable ability to oversynthesize riboflavin in iron-deficient media and participate in cocoa been fermentation. Our observations on exopolysaccharide production are presented.

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