• Journal of Microbiology and Biotechnology
• /
• v.1 no.1
• /
• pp.6-11
• /
• 1991

This study deals with investigation of the ethanol tolerance of yeast strains with respect to fatty acid composition and intracelluar ethanol concentration during alcohol fermentation. The cell viabilities and fermentation abilities of Saccharomyces cerevisiae and Kluyveromyces fragilis were improved by aeration and addition of unsaturated fatty acids into growth medium. Aeration decreases the accumulation of ethanol, while increases unsaturated fatty acid contents inside yeast cells. Thus it was found that oxygen and unsaturated fatty acids play decisive roles in the increase of ethanol tolerance of yeasts.

• Korean Journal of Biological Psychiatry
• /
• v.11 no.1
• /
• pp.33-39
• /
• 2004

Objective:Nitric oxide(NO) has been known to be associated with tolerance and preference to alcohol. It has also been known to affect various alcohol drinking behavior, alcohol withdrawal symptoms and alcohol- induced brain damage. The purpose of this study was to determine the difference, among alcohol dependence group, alcohol drinking group and abstinence group, in serum concentration of nitrite, a stable metabolite of NO, and it's relationship to clinical and biochemical markers of alcoholism. Methods:Forty subjects diagnosed as alcohol dependence according to DSM-IV diagnostic criteria were evaluated for the clinical characteristics and biochemical markers of alcohol dependence including nitrite with their CIWA-Ar scores checked just after admission. Thirty-nine healthy controls were also evaluated, divided into twenty-three alcohol drinking group and sixteen abstinence group. Clinical characteristics were evaluated by CIWA-Ar, CAGE and AUDIT questionnaires. Aspartate aminotransferase(AST), alanine aminotransferase (ALT), gamma glutamyltransferase(GGT) and mean corpuscular volume(MCV) were used as the biochemical markers of alcohol dependence. Serum nitrite concentrations were measured by Griess reaction. Results:1) The concentrations of nitrite in alcohol dependence patients were not different from those in the control subjects. 2) There were no significant association between the nitrite concentrations and the CIWA-Ar scores in alcohol dependence patients. 3) Nitrites are significantly increased in alcohol dependence group and alcohol drinking group compared with abstinence group. Conclusions:These findings suggest that serum nitrite concentration has no relation with alcohol withdrawal symptoms, but alcohol drinking increases serum nitrite concentration influenced by general condition of the body.

• The Journal of Korean Medicine
• /
• v.21 no.3
• /
• pp.186-198
• /
• 2000

Objectives : This experiment was conducted to verify the effects of some oriental herbs(Alny Cortex et Ramulus, Artemisiae Capillaris Herba, Aurantii Nobilis Pericarpium, Giseng Radix, Hoveniae Semen, Puerariae Flos, Puerariae Radix, and Xanthii Fructus) which have been used in the treatment of alcoholic diseases, on alcoholic metabolism, and on alcoholic liver damage. Methods : The effects of the herbs on the activities of alcohol dehydrogenase(ADH), aldehyde dehydrogenase(ALDH) were evaluated and their protective effects of liver function and cells from alcoholic damage were analysed. For the evaluation of the protective effects, the levels of glucose, triglyceride, BUN, AST, and ALT in serum of rats were measured. Results and Conclusions : It is concluded that Puerariae Radix interferes with the ADH activity directly, thereby reducing the toxicity of alcohol, resulting in enhancing alcohol-tolerance and protecting liver functions. Also Artemisiae Capillaris Herba interferes both ADH and ALDH activities. Isolation of the biologically active compounds from Puerariae Radix and its detailed characterization are matters for future research.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.6
• /
• pp.889-898
• /
• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Journal of Plant Biotechnology
• /
• v.5 no.3
• /
• pp.173-179
• /
• 2003

The combination of a radiation technique with an in vitro culture system was appiled to develop submergence tolerant rice. The 3,000 $M_3$ lines with an average 80 percent of fertile grain were utilized for the selection of submergence tolerance. Salt tolerant lines were selected based on high plant height, root length and root number after submergence in plastic pots. Of the lines tested, the tolerant line (403-6) showed a dramatic difference in morphological traits under submergence compared to its original variety (Dongjinbyeo). It was suggested that genetic variations between the original variety and $M_3$-403-6 did exist. The levels of $\alpha$-amylase and alcohol dehydrogenase activities were significantly increased in the mutant line compared to its original variety. The mutant with greater tolerance showed less electrolyte leakage indicating a greater membrane integrity and better survival. Also, this line was much more resistant to a salt stress of $1.25\%$ than the original variety. The proline level of the line was significantly (p<0.01> higher than that of the original variety. The relationships between the inhibition of growth caused by stress and the physiological changes in the plant cell were discussed.

• Microbiology and Biotechnology Letters
• /
• v.30 no.4
• /
• pp.425-429
• /
• 2002

Saccharomyces cerevisiae KNU5377 was examined to assay the recovering capacity against heat and other stressors. Along with a particular fermentation ability that is able to produce ethanol even at high temperature such as $40^{\circ}C$ with a comparable rate to the fermentation at $33^{\circ}C$, this strain also exhibited higher viability than a reference strain owing to its own thermotolerance that conferred the survival after the severe heat shock at $60^{\circ}C$ for 30 minutes. Furthermore, this strain showed outstanding tolerances against $H_2O_2$, ethanol and some chemical compounds. But, especially due to the thermotolerance, this strain has been suspected of other species of yeast. However, ITS (internally transcribed spacer) 1 and 2 sequencing data confirmed this strain was a typical strain of S. cerevisiae. The outstanding tolerances to various environmental stressors Indicate this S. cerevisiae KNU5377 is enough to use both as an on-site potential strain for world-wide alcohol fermentation industry and as a model strain for researches into the routes to acquire the tolerance to various stressors.

• KSBB Journal
• /
• v.4 no.2
• /
• pp.172-176
• /
• 1989

The alcohol fermentation was carried out to study the effect of aeration and unsaturated fatty acids added on the ethanol tolerance of Saccharomyces cerevisiae STV89 and Kluyveromyces fragilis CBS397. The cell growth rate and ethanol production rate was stimulated by aeration and the cell mass production and ethanol production were also substantially improved. With respect to strains, the maximum specific growth rate and overall ethanol productivity of K. fragilis under aerated condition were 6.4 fold and 4.4 fold higher than those of strictly anaerobic condition, although those of S. cerevisiae were increased 1.7 times and 2.3 times by aeration. The addition of ergosterol, linoleic acid and oleic acid also improved the cell growth and ethanol production of S. cerevisiae and K. fragilis. Thus it was found that oxygen and unsaturated fatty acids added played a decisive role on the increase of ethanol tolerance of yeast strains.

• Food Science and Preservation
• /
• v.30 no.1
• /
• pp.52-64
• /
• 2023

100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates, five representative strains exhibited tolerance to sucrose, alcohol, pH, and potassium metabisulfite when compared with the control yeast strain (Saccharomyces cerevisiae KCCM 12615). All five yeast strains (Y4, Y10, Y28, Y78, and Y81) exhibited 99% 26S rDNA sequence similarity to S. cerevisiae. The pH, acidity, Brix, reducing sugar, alcohol, and organic acid contents were consistent in KPMW prepared from the S. cerevisiae KCCM 12615 and Y28 strains. KPMW made from the Y4, Y10, and Y28 strains exhibited lower quantities of free sugars than those of the KPMW made from the other yeast strains. The level of ethyl esters in KPMW prepared from the Y28 was higher than that in the other KPMWs. All strains, except for Y28, produced lower concentrations of sulfur and ketone compounds. Furthermore, the KPMW produced by the Y28 strains had total phenolic contents with 1.1 g/L, with DPPH and ABTS radical scavenging activities of 57.06% and 55.62%, respectively, and a FRAP assay value of 0.72. Our results suggest that Y28 is a promising yeast strain for producing high-quality wines.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.16 no.6
• /
• pp.540-546
• /
• 2023

The scope of IoT use has expanded due to the development of related technologies, and various sensors have been developed and distributed to meet the demand for implementing various services. Measuring alcohol concentration using a sensor can be used to prevent drunk driving, and to make this possible, accurate alcohol concentration must be measured and safe transmission from the smartphone to the server must be guaranteed. Additionally, a process of converting the measured alcohol concentration value into a standard value for determining the level of drinking is necessary. In this paper, we propose and implement a system. Security with remote servers applies SSL at the network layer to ensure data integrity and confidentiality, and the server encrypts the received information and stores it in the database to provide additional security. As a result of analyzing the accuracy of alcohol concentration measurement and communication efficiency, it was confirmed that the measurement and transmission were within the error tolerance.

• Journal of Energy Engineering
• /
• v.12 no.3
• /
• pp.184-189
• /
• 2003

A study of the property of Indolene-Methanol Plus High Alcolhols (MPHA) has been completed. The study invested the measurement of fuel properties. The fuel properties investigated are distillation characteristics, heating value, flash point, specific gravity and water tolerance. The alcohol concentration was varied from 0 to 100 percent by volume in clear Indolene. The measurement of fuel properties indicated that, in general, Indolene-MPHA blends have higher water tolerance, similar specific gravity, similar flash point and different distillation characteristics compared to Indolene-Methanol blends.