• KSBB Journal
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• v.11 no.1
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• pp.46-51
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• 1996

Cell separation by means of continuous foam separation of Saccharomyes formosensis without additive was investigated. The yeast separation ratio was improved at low feed rates, high nitrogen rates, optimum pH and temperature for ethanol production, dilution of cultivation medium and addition of 0.5g/$\ell$ $CaCl_2$. Percentage of yeast removal and yeast separation ratio were more than 85 when continuous foam separation was operated in optimum condition..

• KSBB Journal
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• v.19 no.4
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• pp.245-249
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• 2004

A combined method of autolysis and enzymatic hydrolysis of baker's yeast was developed for the production of yeast extract, which is widely used as a natural food ingredient. From statistical analysis, NaCl and ethanol addition were found to be significantly effective factors in autolysis of yeast. The optimum dosages of salt and ethanol were 3% and 1%, respectively. Heat treatment and the use of cell lytic enzyme were not significantly effecting on the autolysis. Yeast hydrolysate was prepared by autolysis, followed by enzymatic hydrolysis using proteases, nuclease and deaminase. Additionally, the hydrolysate was processed by downstream process including Maillard reaction and debittering. The total dry matter yield and total nitrogen yield for the process were 76% and 59%, respectively. Compared to a process using brewer's yeast, when baker's yeast was used as a raw material, a higher recovery yield was obtained.

• KSBB Journal
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• v.8 no.3
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• pp.282-286
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• 1993

A bath foam separator has been used to separate yeast cells from their culture broth without the use of any surface-active agents. The cell separation ratio was improved in proportion to a separator level and nitrogen flow rates. Percentage of yeast removal after 3 minutes of operation was more than 90. The cell separation ratio was also improved by the addition of 0.2g/l $CaCl_2$.

• The Microorganisms and Industry
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• v.19 no.4
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• pp.39-43
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• 1993

최초의 압착 빵효모는 1781년경에 Holland에서 Dutch process로 생산되었으며, 이때에 원료에 대한 4-6%의 압착효모만을 생산하였다. 1846년 비엔나에서 효모발효중에 생성된 거품을 계속하여 수집하여 효모를 회수하는 방법인 Vienna process가 Mautner에 의해 개발되었다. 압착효모 생산 수율은 약 14%로 증가되었고, 알코올은 30%이었다. 1879년 Marquardt가 맥주용 당액에 공기를 공급하면서 발효한 결과를 발표한 후, 빵효모제조에도 공기공급 방법을 사용하게 되었으며, 이것은 압착효모의 생산수율은 50-60%로 높아졌으나, Ethanol의 생산 수율은 20%로 떨어지게 되었다. 그후 1919년 Sak(덴마크)와 Hayduck(독일)은 동시에 incremental-feeding과 fed-batch process의 기초가 된 zulauf 방법을 개발하여 발표하였고, 같은 시기에 1차 세계 대전으로 인한 식량부족은 원료인 곡류를 당밀로 대체하게 되었으며, 이와 같은 제조기술의 계속적인 발달과 원료의 수율은 이론수율에 도달하게 되었고, 수요의 증가로 인하여 양조산업과 분리, 독립되어 빵효모공업이 발전되었다.

• The Korean Journal of Zoology
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• v.38 no.1
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• pp.1-9
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• 1995

연두·금파리에서 혈구 세포가 면역반응의 일환으로 일으키는 결절형성(nodule formation) 현상을 형태학적으로 관찰하고자 본 실험이 수행되었다. 연두금파리 종령 유충 체내에 정상 효모, 고정된 대모, 세포액이 제거된 원형질체의 효모를 각각 주입하여 면역반응 과정을 전자현미경으로 관찰하였다 먼저 정상 효모를 주입하였을 경우, 효모와 접촉한 헐구의 과립방출과 곧 이은 혈구의 파괴 그리고 효모 주위에 혈림프와 함께 점액성응혈(clot)의 형성을 관찰 할 수 있었다 점액성 응혈에는 여러 유형의 파괴된 혈구가 포함되어 있었다. 이같은 면역반응에는 체내 혈구 중 과립혈구(granulocyte)가 가장 활발히 반응였고 응혈의 대부분을 형성하였다. 결절의 중심부인 응혈은 대모와 파괴되지 않은 혈구 대 파괴된 혈구 그리고 방출된 과립들로 차 있었고, 효모 주입 3시간 까지는 이같은 응혈은 계속 확대되었다. 그러나 10시간 이후에는 응혈이 관찰되지 않았으며 이때 체강내에서 효모가 관찰되곤 하였다. 고정된 효모를 주입하였을 경우에는 혈구파괴나 과립방출 등이 관찰되지 않았으며, 고정된 효모에 대한 혈구의 식 세포작용만이 관찰되었다. 이 식세포작용은 주입후 10시간 까지 계속되었다. 원형질 체의 효모를 주입하였을 경우에는 혈구에의한 면역반응이 관찰되지 않았다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.8
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• pp.3887-3896
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• 2013

The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1977.10a
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• pp.198.2-198
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• 1977

1) 목적 : Glutathione은 천연에 미양으로 분포하고 있으며 의약용으로도 매우 중요하기 때문에 효모에 의한 glutathione생산에 관한 보고가 많지만 glutathione을 다대 축적하는 효모 및 배양조건에 관한 보고는 적다. 본 실험에서는 glutathione을 다량 생산하는 효모의 screening과 배양조건을 검토하여 보고 하고자 한다.(중략)

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1021-1027
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• 1997

We examined some properties of yeast cell wall lytic enzyme produced by Dicyma sp. YCH-37. Several metal ions, reducing reagents, and chemical modifiers have little effects on the lytic activity, except guanidine-HCl. Yeast cells of early log phase were more susceptible to the enzyme than those of stationary phase, and heat-treated cells were more easily lysed than intact living ones. Yeast cells pretreated with organic solvents such as butanol and acetone were more susceptible to the enzyme than intact living ones. Yeast cells cultured in Yeast extract-Malt extract medium containing 0.5 M ammonium sulfate were easily lysed by the lytic enzyme, and yeast cells cultured without shaking were more easily lysed by the enzyme than those with shaking. When SDS, ${\beta}-mercaptoethanol$, Triton X-100, sodium sulfite, and KCl were added to enzyme reaction mixture each, lysis of yeast cells was more effective.

• The Korean Journal of Food And Nutrition
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• v.10 no.1
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• pp.97-101
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• 1997

Gas formation, and container swelling and explosion during the distribution of commercial soy sauce is an important problem to be solved. Six yeasts were isolated from soy sauce returned because of container swelling. Three isolates (SS-1, SS-2, SP-1) formed film on soy sauce while others did not. Five isolates(SS-1, SS-2, SS-4, SP-1, SP-2) actively fermented soy sauce to produce gas and all were identified as Zygosaccharomyces rouxii, and one other isolate (SS-3) fermented soy sauce very weakly and was identified as Candida globosa.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.15-20
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• 1987

A general screening test for the expression of antioxidative activity was performed on over 36 cultures belong to yeast isolated from soy sauce, Makkuli, and molasses. Antioxidative activities of yeasts were examined by measuring oxidation such as peroxide value and thiobarbituric acid value in fish oil. Of these cultures, Saccharomyces cerevisiae IFO 2114 were found to have strong antioxidative activity. Saccharomyces rouxii and Torulopsis etchellsii isolated from soy sauce showed the strongest antioxidative activity among yeasts. Pichia ohmerii isolated from Makkuli showed the strongest antioxidative activity and Candida versatilis isolated from molasses showed also relative strong antioxidative activity.