생명과학회지 (Journal of Life Science)

  • 제18권4호
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  • Pages.447-453
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  • 2008
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
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열대과일 Rambutan으로부터 아연 고함유 효모 Saccharomyces cerevisiae FF-10 분리 및 특성

Isolation and Identification of Zinc-Enriched Yeast Saccharomyces cerevisiae FF-10 from the Tropical Fruit Rambutan

  • 차재영 (대선주조(주) 부설 기술연구소) ;
  • 허진선 (동아대학교 생명공학과) ;
  • 김정욱 (동아대학교 생명공학과) ;
  • 이선우 (동아대학교 응용생물공학과) ;
  • 조영수 (동아대학교 생명공학과)
  • Cha, Jae-Young (Alcoholic Beverage Research Institute, Daesun Distilling Co. Ltd.) ;
  • Heo, Jin-Sun (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Kim, Jung-Wook (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University) ;
  • Lee, Seon-Woo (Department of Applied Biology, College of Natural Resources and Life Science, Dong-A University) ;
  • Cho, Young-Su (Department of Biotechnology, College of Natural Resources and Life Science, Dong-A University)
  • 발행 : 2008.04.30
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초록

아연은 사람에 있어서 필수미량 원소 중의 하나이다. 열대과일 Rambutan으로부터 아연 고함유 효모를 분리하였으며, 이 균주의 아연 함량은 306 ppm (30.6 mg%)이었다. 아연 고함유 효모는 전형적인 둥근 모양과 보통 크기로 다출아 형태를 취하고 있었다. 분리 균주의 동정을 위하여 ITS1-5.8S rDNA sequences를 실시한 결과 효모 S. cerevisiae 와 99%의 높은 상동성을 보였다. 또한 Aspergillus oryzae로 코지를 만들어 알코올 발효를 시킨 결과 12% 정도의 알코올 수득을 얻을 수 있었다. 이상의 결과에서 신규 분리된 효모는 형태학적 및 생리학적 특성과 알코올 발효 특성을 가지는 것으로 보아 S. cerevisiae와 거의 일치하여 S. cerevisiae FF-10으로 명명하였다. 향후 실험에서는 S. cerevisiae FF-10 균주가 세포내에 아연을 최대로 축적할 수 있는 배양 실험조건을 확립할 필요성이 제기된다.

Zinc is an essential trace element in Human Being. Highly zinc containing yeast strain isolated from the tropical fruit, rambutan and the zinc concentration in this yeast strain was 306 ppm (30.6 mg%)per dry matter basis. This strain was found to be a rounded type, normal size, and multi-polar budding. Phylogenetic analysis using the ITS1-5.85 rDNA sequences from isolated strain is most similar to yeast Saccharomyces cerevisiae at the level of nucleotide sequence identity at 99%. This strain was produced alcohol by about 12% using fully colonized koji-rice with Aspergillus oryzae. In conclusion, the isolated strain was found to be closely related to the S. cerevisiae based on its morphological and physiological properties, and alcohol fermentation. The phylogenetic analysis of strain FF-10 using ITS 5.8S rDNA sequence data also supported the closely related to the S. cerevisiae. Accordingly, the isolated yeast was named as S. cerevisiae FF-10. Further studies on the best culture conditions for zinc production from zinc-enriched S. cerevisiae FF-10 are under investigation.

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