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Enhanced physiological activities of wine yeasts Pichia manshurica and Pichia terricola isolated from grapes pericarp  

Park, Sang-Kook (Department of Life Science and Biotechnology, Soonchunhyang University)
Kim, Dong-Min (Department of Biotechnology, The University of Tokyo)
Oh, Kye-Heon (Department of Life Science and Biotechnology, Soonchunhyang University)
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Korean Journal of Microbiology / v.53, no.4, 2017 , pp. 235-241 More about this Journal
The purpose of this study was to investigate the enhanced physiological activities of two Pichia strains, yeasts isolated from grapes pericarp. Based on phylogenetic analysis using 18S rRNA sequencing, two isolates were identified as Pichia manshurica GU-3 and Pichia terricola GU-4, respectively. The scanning electron microscopic analysis showed that the two isolates grown on YPD medium were of typical elliptical shape with buds and bud scars on cell surface. Physiological activities of the single and mixed Pichia cultures were monitored and compared. In mixed cultures after 72 h of incubation, the maximum activities of tyrosinase inhibition, ACE inhibition, and antioxidant were 81.7%, 45.9%, and 42.7%, respectively. Superoxide dismutase-like activity was approximately 30% in the mixed cultures. These studies demonstrate that Pichia species cultured in the form of mixture can enhance the physiological activities and has potential for the development of new bioactive products.
Pichia; grape pericarp; physiological activity; yeast;
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