• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.4
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• pp.87-94
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• 2014

Objective of this study was to investigate characteristics of inorganic components contained in liquid fertilizer produced using bone powder and rice bran by adding dry yeast and molasses. Addition of dry yeast to liquid fertilizer resulted in little change in pH, considerable increase in EC, and it showed high EC value compared to the control which has no additives. Also, it was appeared that the dry yeast-added treatment had higher at $2,936mg{\cdot}L^{-1}$ of $NH_4$-N concentration than the control which had $1,782mg{\cdot}L^{-1}$. In the other hand, addition of molasses resulted in low pH and slightly low EC, as compared to the control. $NH_4$-N concentration in the no added molasses treatment was $2,936mg{\cdot}L^{-1}$ higher than its molasses added treatment which had $2,378mg{\cdot}L^{-1}$. In conclusion, it was shown that addition of dry yeast to liquid fertilizer increased ammonium nitrogen concentration by accelerating nitrogen mineralization, while molasses has an effect of inhibiting nitrogen mineralization and enhancing the characteristics of fermentation. With application of organic liquid fertilizer containing bone powder and rice bran increased the fresh weight of Allium tuberosum.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.203-208
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• 2003

In wine making, to perform yeast culture effectively that is the most important factor, 5 (Montrachet, Pasteur Champagne, Epernay II, prise de Mousse, Lalvin W15) representative active dry yeasts were selected. These are results about physicochemical properties. As a consequence of examining the survival rate in both 17% ethanol solution and 200ppm sulfite solution after 72 hours, Lalvin W15 strain was the highest among the 5 representative active dry yeasts. Moreover, in 1% citric acid solution, the survival rate of Pasteur Champagne after 72 hours was the highest one. As a result of experiment of red wine that is fermented by 5 different active dry yeasts, the highest one of total acidity was must of Lalvin W15. And then, the must of the Epernay II contains the highest ethanol content. Regarding of the content of organic acid, the wine that is fermented by Prise de mousse was the highest one and the order could be explained by Tartaric > Malic > Citric.

• 베이커리
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• no.5 s.442
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• pp.176-177
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• 2005

• Food Science and Preservation
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• v.24 no.7
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• pp.1034-1042
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• 2017

The quality characteristics of Yakju and survival rate of yeast were investigated by modifying the drying method for the cold adapted yeast strain Saccharomyces cerevisiae Y297 (SCY297). Viability and fermentation characteristics of the freeze-dried, air blast-dried, and liquid SCY297 cultures were compared after storing them at $25^{\circ}C$. In addition, 5% skimmed milk, ${\alpha}$-lactose, or trehalose was added as a protective agent for examining the effects of drying methods. During the 15-week storage period, the liquid and freeze-dried SCY297 cultures containing a protective agent showed a survival rate of 80%. However, the air blast-dried SCY297 culture showed 80% survival rate only in the skimmed milk supplemented group. Compared to the untreated cells, the acidity and amino acidity of Yakju prepared using freeze-dried or air blast-dried cultures of SCY297 increased by 2 fold and 5.7 fold respectively, while the alcohol content decreased by 5.07%. Compared to the untreated cells, the pH and amino acidity of Yakju prepared using the liquid culture of SCY297 increased by 1.5 fold and 2.5 fold respectively. Although the alcohol content decreased by 2.9%, decrease rate was lower than that observed for the freeze-dried and air blast-dried yeast cultures. Therefore, the results of this study showed that using a liquid starter culture was more advantageous than using the conventional solid culture.

• Journal of the Korea Organic Resources Recycling Association
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• v.23 no.4
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• pp.32-39
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• 2015

Objective of this study was to investigate characteristics of inorganic components contained in liquid fertilizer produced using seaweed by adding microorganisms and molasses. Addition of dry yeast to liquid fertilizer resulted in little change in pH and considerable increase in EC with high EC value compared to other liquid fertilizers which have microorganisms additives. Also, it was appeared that the dry yeast-added treatment had higher $NH_4-N$ concentration than other treatments. In the other hand, addition of molasses resulted in low pH compared to the control which has no additives, and EC was not different depending on the amount of molasses. $NH_4-N$ concentration in the 2% molasses added treatment was lowest and it showed a significant difference in the no and 1% molasses added treatments. In conclusion, it was shown that addition of dry yeast to liquid fertilizer increased ammonium nitrogen concentration by accelerating nitrogen mineralization, while molasses has an effect of inhibiting nitrogen mineralization. With application of organic liquid fertilizer containing seaweed increased the fresh weight of chinese cabbage.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.91-100
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• 1981

As a primary study for SCP production from soybean curd waste water, selection of yeast and optimum cultivation condition of selected yeast on soybean curd waste water were investigated. Eighteen strains of the genus Candida and Saccharamyces were tested to compare their abilities to grow on soybean curd waste water. Candida utilis YUFE 1508 and Candida guilliermondii KFCC 35120 grew most successfully. Optimum pH and optimum temperature of the basal medium for growth of the two strains were $6.0{\sim}6.5$ and $25^{\circ}C$, respectively. The optimum culture medium of the two yeasts was soybean curd waste water supplemented with molasses 2.5% (as total sugar), ammonium acetate 0.1-0.3% (as nitrogen), $KH_2PO_4$ 0.1-0.2% (as phosphorus), and $K_2HPO_4$ 0.05% (as phosphorus). But yeast growth was not affected by metal salts. Under the optimum cultivation condition, the maximum cell weights of Candida utilis YUFE 1508 and Candida guillfermondii KFCC 35120 were 1.313g and 1.322g/100ml of culture broth respectively after 48 hr of cultivation. The cell yields of Candida utilis YUFE 1508 and Candida guilliermondii KFCC 35120 were 68.4% and 74.2%, respectively, based on utilized sugar. On the other hand, crude protein of dry yeast produced by Candida utilis YUFE 1508 and Candida guilliermondii KFCC 35120 under optimum condition was 54.0% and 56.8%, respectively.

• Food Science and Preservation
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• v.8 no.4
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• pp.374-378
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• 2001

We investigated the change of microfloral states during drying processing and storage of dried persimmon. Initial stave of drying, a total bacteria counts of dried persimmon which was made the rural region of Sangju province were higher than that of downtown but after 7 weeks, there was no differents. A total cell count of bacteria decreased during drying processing but mold and yeast increased. In a storage test of dried persimmon at a different temprature, 3$0^{\circ}C$, room temp. 4$^{\circ}C$, respectively, low temprature storage was effectvie not only to retard the growth of microorganism but also maintain the suitable appearence.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1351-1357
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• 2016

Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at $90^{\circ}C$. These results suggest that water, extraction temperature of $50^{\circ}C$, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.

• KSBB Journal
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• v.14 no.5
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• pp.561-565
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• 1999

Optimum conditions for vacuum-drying ad cultivation of yeast cells for the production of active dry yeast were examined. At lower temperature, more drying time was required to dry the yeast pellet to reach the desirable water content(8%). Optimum temperature of vaccum oven and time for drying was 63$^{\circ}C$ and 90 min, respectively. Optimum medium composition for flask culture using cane molasses as the substrate were 0.25% sugar, 0.013% $K_2$HPO$_4$, 0.1% $K_2$HPO$_4$. and 0.125% (NH$_4$)$_2$SO$_4$. Culture temperature $25^{\circ}C$ gave the highest survival rate of dired yeast. After finishing fed-batch culture and the culture was left in the fermentor without adding any sugar or nutrient, survival of the dried yeast harvested from the fermentor increased to 86.0% after 36 hr. It was also observed that the yeast cells with higher budding rates showed lower survival rate.

• Microbiology and Biotechnology Letters
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• v.14 no.4
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• pp.299-304
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• 1986

The cell volume, cell surface, cell concentration, dry cell weight, frequence of respiratory deficient mutation, resistance against ultraviolet irradiation, fermentation power, DNA contents of haploid diploid, triploid and tetraploid of Saccharomyces cerevisiae strain were investigated. Respiratory deficient mutants by spontaneous mutation were absolved more frequently in the haploid than in the diploid, triploid and tetraploid. And cell volume, cell surface, cell concentration, dry cell weight, resistance against ultraviolet irradiation, fermentation power, and DNA contents were significantly increased as the ploidy increased.