• Microbiology and Biotechnology Letters
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• v.39 no.3
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• pp.274-280
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• 2011

Effects of rice varieties, fermentation temperature, nuruks and yeast on the quality of yakju (Korean traditional rice wine) were investigated. Among various yakju made by using some rice varieties, Chucheong yakju produced the highest ethanol of 18.9%. The maximum amount of ethanol was produced when 2% nuruk and 0.8% yeast were added to cooked Chucheong rice and fermented at $20^{\circ}C$ for 10 days. This Chucheong yakju also showed the best overall acceptability. Changes of physicochemical properties and sensory evaluation of the 3 kinds of Chucheong yakju made by cooked rice and uncooked rice and gruel rice were investigated during fermentation. Ethanol contents of uncooked rice- Chucheong yakju and gruel rice- Chucheong yakju were significantly increased from 10.6% and 9.9% after 3 days fermentation to 17.1% and 17.2% after 7 days fermentation. Sensory evaluation revealed the gruel rice - Chucheong yakju was the best in total acceptability with sweety and refreshing tastes.

• Microbiology and Biotechnology Letters
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• v.49 no.1
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• pp.88-94
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• 2021

The seaweed, Gracilaria verrucosa (red seaweed) was fermented to produce bioethanol. Optimal thermal acid hydrolysis conditions were determined as 200 mM H₂SO₄ and 10% (w/v) seaweed slurry at 130℃ for 60 min yielding 47.5% of pretreatment efficiency (E_p). After the thermal acid hydrolysis, enzymatic saccharification was carried out with 16 U/ml Viscozyme L, Cellic CTec2 or mixture of Viscozyme L and Cellic CTec2 to G. verrucosa hydrolysates. Enzymatic saccharifications with Viscozyme, Cellic CTec2 or mixture of those yielded 7.3 g/l glucose with efficiency of saccharification, E_s = 34.9%, 11.6 g/l glucose with E_s = 64.4% and the mixture of those 9.6 g/l glucose with E_s = 56.6%, respectively. Therefore, based on the E_s value, Cellic CTec2 was selected for the optimal enzyme for enzymatic saccharification of G. verrucosa hydrolysate. The ethanol productions with non-adapted S. cerevisiae CEN-PK2 (wild type) and S. cerevisiae CEN-PK2 with adaptive evolution to galactose produced 8.5 g/l ethanol with Y_EtOH = 0.19 and 21.5 g/l ethanol with Y_EtOH = 0.50 at 144 h, respectively. From these results, the ethanol production by S. cerevisiae with adaptive evolution showed high concentration of ethanol production using G. verrucosa as a substrate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3103-3108
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• 2011

This work was aimed to evaluate supplementation of honey as sole carbon source on the fermentation characteristics of wine fermented with fruit of flowering cherry and honey(flowering cherry-honey wine). Physiochemical changes of flowering cherry-honey wine(2 L) were investigated during 30 days in fermentation by strain of Saccharomyces bayanus (EC-118). At the beginning of fermentation, fructose was most abundant sugar then glucose and sucrose were followed. As fermentation proceeded, utilization of glucose by S. bayanus (EC-118) was faster than fructose, so that the ratio of fructose/glucose was increased. During fermentation for 30 days, pH and viable yeast count was changed rapidly between 0 to 5 days, while $^{\circ}Brix$(%) decreased gradually for 30 days. Final total titratable acidity, pH, $^{\circ}Brix$(%) and ethanol content of flowering cherry-honey wine were 0.43%, pH 3.5, $9.7^{\circ}Brix$(%) and 14%, respectively. Our finding demonstrate that flowering cherry-honey could be benefical supplements for wine production.

• KSBB Journal
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• v.14 no.4
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• pp.434-439
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• 1999

A wild yeast S-13 which has excellent killer toxin activity to gas-producing yeast of traditional Doenjang and Kochujang was selected among forty seven strains of Meju yeasts and identified as Hansenular capsulata S-13 by investigation of the morphological, cultural and physiological properties. The optimal conditions for the production of killer toxin were investigated. H. capsulata s-13 showed the higest killer toxin activities when it was cultured up to the late-log phase of 36 hr in YEPD medium (pH4.5) at $25^{\circ}C$ H. capsultara S-13 showed killer toxin activities to seven strains of industrial yeasts such as S. cerevisiae, C. veratilis and P. membranaefacieus.

• Applied Biological Chemistry
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• v.30 no.1
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• pp.31-39
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• 1987

This study has been investigated the effect of Ganordema lucidum extract on Saccharomyces cerevisiae growth and physiology. Sacch. cerevisiae was inoculated in Hayduck solution medium which were added 0, 0.1, 0.5, 1.0% extracts of G. lucidum and fermented at $30^{\circ}C$ for 5 days respectively. Some results about cell number, alcohol content and carbon dioxide products during fermentation are as follows: $CO_2$ evolution of yeasts by addition of extract of G. lucidum was more increased than control after the fermentation for 120 hours. It was the most abundant by addition of 1.0% extract of pot-culture G. lucidum. The cell number of yeasts during the fermentation w as more increased than control by addition of extract of G. lucidum. It was by addition of extract of pot-culture G. lucidum that the cell number of yeasts was more increased than by each addition of extract of wood-culture G. lucidum and G. lucidum. Dry weight of yeasts was systematically increased in addition of extract of pot 0.5%>pot 1.0%>wild 1.0%>wood 1.0%=wood 0.5%>wild 0.5%>wild 0.1%>pot 0.1%>wood 0.1%>control in order. It was by addition of extract of pot-culture G. lucidum that. the dry weight of yeasts was more increased than by addition of woodculture G. lucidum and wild G. lucidum. Alcohol quantity by addition of extract of G. lucidum was increased more than 3 times after the fermentation for 72 hours compared with control but there was no any difference among them after the fermentation for 120 hours. The rate of sugar-consumption and fermentation of yeast by addition of extract of G. lucidum was highly increased during the early fermentation. As times went, there was no difference among them during the subsequent fermentation.

• The Korean Journal of Mycology
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• v.39 no.1
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• pp.78-84
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• 2011

To develop new functional traditional rice wines using Gugija and Liriope tuber as raw materials, screenings of optimal fungal nuruk and alcohol fermentative yeast for brewing of Gugija-L. tuber traditional rice wine were performed with investigation of optimal fermentation condition. Finally, we selected commercial SJ nuruk and Saccharomyces cerevisiae C-2 as optimal nuruk and yeast for Gugija-L. tuber traditional rice wine. Furthermore, a new antihypertensive and anti-gout Gugija-L. tuber traditional rice wine was produced when 3% of Jangmyong Gugija and L. tuber No.1 were added into cooked rice and then fermented at $25^{\circ}C$ for 5 days with SJ nuruk and S. cerevisiae C-2.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.99-102
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• 2001

Recombinant Saccharomyces cerevisiae strains harboring various copy numbers of hirudin gene were developed to study dependency of hirudin expression level on its gene copy number. A linear relationship between the copy number of hirudin expression cassette and hirudin expression level was observed up to 10 copies. A double <5-integration vector truncated wi 디 1 the unnecessary bacterial genes before yeast transformation showed a four-fold increase in transformation efficiency and a 1.3-fold enhancement in hirudin expression level compared with a single <5 system. Gratuitous hirudin expression strain was developed by disrupting the GALl gene of S. cerevisiae. Glucose that was fed in a limited manner effectively supported cell growth and hi겨din expression by the gratuitous strain. Effects of methanol concentrations on hirudin production in recombinant Hansenula polymorpha were investigated in continuous and fed-batch cultures. At a steady-state of continuous culture, an optimum methanol concentration of 1.7 g/L was determined at a dilution rate of 0.18 $h^{-1}$ with 1.8 mg/L ${\cdot}$ h hirudin productivity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.1
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• pp.1-9
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• 2020

In this experiment, the Grateloupia elliptica (G. elliptica) was fermented using the fungus Aureobasidium pullulans (A. pullulans) and its extract was obtained from hot water and 70% ethanol solution. The extract was studied for their biological activities such as antioxidant effect, Collagenase and tyrosinase inhibition in comparison to the nonfermented exatract in same solvents. Antioxidative activity test using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) showed that ethanol extract had higher antioxidant activity than water extract. Among all of the samples, the antioxidant activity of G. elliptica fermented ethanol extracts (GEFEE) was highest. Tyrosinase inhibitory activity of GEFEE was highest with 9.8% at the 1,000 ㎍/mL concentration. No inhibition of collagenase from G. elliptica water extract (GEWE) and G. elliptica fermented water extract (GEFWE) was observed, but G. elliptica ethanol extracts (GEEE) and GEFEE showed increased collagenase inhibition activity with increasing concentrations of them. Collagenase inhibitory activity of GEFEE was highest with 50.3% at the 1,000 ㎍/mL concentration. MTS cell proliferation assay was conducted with the GEWE, GEEE, GEFWE, GEFEE and cell viability was over 90% at the 10 ㎍/mL ~ 1000 ㎍/mL concentrations for all of the samples, which suggested that the extracts were noncytotoxic. In conclusion, fermented extracts of G. elliptica could be developed to bioactive functional material for cosmetics with antioxidant and wrinkle improvement effects.

• Korean Journal of Agricultural Science
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• v.12 no.2
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• pp.272-281
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• 1985

The ginseng extract was investigated for their effects on the fermentation of Kluyveromyces fragilis IFO 0288, and the addition of 0-5.0% of ginseng extract from skim milk media were compared to its effects during suspension culture at $30^{\circ}$ for 168 hours. The results are summarized as follows; 1. The addition of 1.0% and 5.0% ginseng extract were significantly increased pH and acidity compared to control. 2. $CO_2$ evolution was significantly in 1.0% but inhibited in 5.0% ginseng extract 3. Alcohol production was more producted and shortened of fermentation time in 1.0-5.0% than 0-0.5% added groups. 4. The number and growth rates of yeast was shortened inductive phase and lengthened extinctive phase in 1.0-5.0% added groups. 5. Free sugar contained in ginseng extract was not significantly affected by fermentation of yeasts.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.574-578
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• 2005

Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.