• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.103-111
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• 1980

This studies were conducted to make vinegar from the physiologcical fallen persinmon during the ripening fruit. The main components of the persimmon mere investigated for the several focal valieties, Some microke acted on the fermentation of persimmon was isolated. The obtained results were as follows : 1) The hardness of fruit was the hithest for Jangjunsi (long persimmon) The hardness of Bansi and Soosi valieties was decreased vary fast after five or six weeks. 2) The total amount of pectin was increased a little in order of Jangjunsi, Bansi and Soosi. The amount of soluble pectin was increased considerably in order of Soosi, Bansi and Jangjunsi. 3) The amount of total sugar and reducing sugar were increased in order of Bansi, Jangjunsi and Soosi. After five or six weeks the amount of reducing sugar of Soosi and Bansi was increased much. The amount of starch was decreased in order of Bansi, Jangjunsi and Soosi, to trace amounts without significent differences. 4) The amount of Soluble tannin was decreased in order of Bansi, Jangjunsi and Soosi. 5) Main microbes on the fermentation of persimmon vinegar were identified as follows: yeast was proved to be Saccharomyces rouxii, CBS 726, and Acetobacters were Gluconobacter oxydans subsp. suboxydans, Gluconobacter oxyaans subsp, osydans, Acetobaeter pasteurians subsp. xylinum 6) During the fermentation, process of persimmon vinegar the amount of reducing sugar and alcohol were decresed, but that of acidity was increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.1002-1008
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• 2012

For the production of Korea traditional cereal wine makgeolli, a rice fermentation starter nuruk was Rhizopus oryaze CCS01 commercial nuruk. The carbohydrate content of rice nuruk was higher, the levels of moisture, ash, crude protein, and crude fat were lower. In particular, the saccharifying activity of rice nuruk was 2.2 times higher than commercial nuruk. pH, alcohol, and viable yeast cells of makgeolli made rice nuruk were higher than those of makgeolli made commercial nuruk. In contrast, the levels of acidity, $^{\circ}Brix$, viable lactic acid bacteria (LAB) cells, and browning of makgeolli made rice nuruk were lower than those of makgeolli made commercial nuruk, the alcohol content of glutinous rice (GUR) makgeolli made rice nuruk higher other samples. These results suggest that rice nuruk R. oryzae CCS01 make new type cereal makgeolli.

• KSBB Journal
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• v.8 no.2
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• pp.172-177
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• 1993

In order to reduce BOD of wastewater from alcohol distillery manufactory, the production of single cell lipid was attempted. Among five yeast strains tested, Rhodotorula glutinis was most desirable for lipid production. Wastewater was treated with 2N NaOH and used as a medium. The optimum pH and temperature for lipid production were found to be 5.0 and $30^{\circ}C$, respectively. The addition of monobasic phosphate was good for cultivation of Rhodotorula glutinis. The C/N ratio was an important factor for lipid production and composition. The best C/N ratio was 50 for the production of single cell lipid. By cultivation Rhodctorula glutinis for 4 days, 4g/L of single cell lipid was harvested and BOD of wastewater reduced by 88.7%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.68-75
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• 2000

Optimum processing conditions for vinegar fermentation using fig, pear and persimmon were determined. Alcohol contents in the fermentatio broth of crushed fruits of fig, pear and persimmon were 7.5%, 5.1% and 6.8%, respectively. Alcohol contents increased up to 14.3~15.1% by adding 24% of sugar to the fruit juices. The total acidity of 7.04%, 3.30% and 3.66% were obtained for fig, pear and persimmon, respectively, through acetic acid fermentation of fruit juices containing 8% ethanol. Acetic acid yield increased by shaking during fermentation for pear and persimmon broth. Acetic acid yield increased 1.80~1.92 times by adding 0.5% of yeast extract to the fermentation broth of pear and persimmon. After fermentation, each fruit vinegar was clarified up to 93.1~97.4 of light transmittance by using 0.6% of kaki shibu for 4 days at 1$0^{\circ}C$. After aging for 60 days at 1$0^{\circ}C$, the acidity of fruit vinegar decreased slightly. Tannin content of persimmon vineger was remarkably higher than the other, while light absorbance of pear vinegar was higher than the other vinegars. Acetic acid was identified as the main volatile organic acid in the fruit vinegars, while propionic, isobutyric and isovaleric acids were identified as the minors. The content of non-volatile organic acids in the pear vinegar was higher than that in the persimmon vinegar. Sensory evaluation results indicate that the fig vinegar was preferred to the pear vinegar in the aspects of color, flavor and overall acceptability, but the fig vinegar had a strong background taste. Sensory scores of the persimmon vinegar increased significantly by pasteurization, but those of the fig and pear vinegars did not by pasteurization.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.757-765
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• 2015

The objective of this study was to determine the quality characteristics of fermenting mash and pasteurized ginseng Makgeolli added with different concentrations of ginseng powder. Total aerobic bacteria and lactic acid bacteria counts of mash added with 0, 1, 2, and 4% ginseng powder during 4 days of fermentation significantly increased, whereas yeast count decreased. Viable cell count remarkably decreased after pasteurization. Pasteurized 4% ginseng Makgeolli (4.30) showed a higher pH than 0, 1, and 2 % ginseng Makgeolli (4.09, 4.08, and 4.06, respectively) after 15 days of aging. After aging, amylase activity of pasteurized Makgeolli decreased, and 0% and 1% ginseng Makgeolli (22.35, $21.55^{\circ}Brix$) showed higher Brix content than 4% ginseng Makgeolli ($20.15^{\circ}Brix$). Before aging, alcohol contents of 0, 1, 2, and 4% pasteurized ginseng Makgeolli were 5.80, 5.50, 5.20, and 5.10%, respectively. After 15 days of aging, 0% ginseng Makgeolli (7.00) showed higher alcohol content than 1, 2, and 4% ginseng Makgeolli (5.90, 5.80, and 5.60%, respectively). The results of the sensory evaluation show that 2% ginseng Makgeolli after 3 days of aging at $4^{\circ}C$ had the highest scores for taste (5.19), flavor (5.04), and overall acceptability (5.22) among the samples.

• Journal of Microbiology and Biotechnology
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• v.31 no.1
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• pp.79-91
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• 2021

γ-Glutamylcysteine synthetase (Gcs1) and glutathione reductase (Glr1) activity maintains minimal levels of cellular methylglyoxal in Candida albicans. In glutathione-depleted Δgcs1, we previously saw that NAD(H)-linked methylglyoxal oxidoreductase (Mgd1) and alcohol dehydrogenase (Adh1) are the most active methylglyoxal scavengers. With methylglyoxal accumulation, disruptants lacking MGD1 or ADH1 exhibit a poor redox state. However, there is little convincing evidence for a reciprocal relationship between methylglyoxal scavenger genes-disrupted mutants and changes in glutathione-(in)dependent redox regulation. Herein, we attempt to demonstrate a functional role for methylglyoxal scavengers, modeled on a triple disruptant (Δmgd1/Δadh1/Δgcs1), to link between antioxidative enzyme activities and their metabolites in glutathione-depleted conditions. Despite seeing elevated methylglyoxal in all of the disruptants, the result saw a decrease in pyruvate content in Δmgd1/Δadh1/Δgcs1 which was not observed in double gene-disrupted strains such as Δmgd1/Δgcs1 and Δadh1/Δgcs1. Interestingly, Δmgd1/Δadh1/Δgcs1 exhibited a significantly decrease in H2O2 and superoxide which was also unobserved in Δmgd1/Δgcs1 and Δadh1/Δgcs1. The activities of the antioxidative enzymes erythroascorbate peroxidase and cytochrome c peroxidase were noticeably higher in Δmgd1/Δadh1/Δgcs1 than in the other disruptants. Meanwhile, Glr1 activity severely diminished in Δmgd1/Δadh1/Δgcs1. Monitoring complementary gene transcripts between double gene-disrupted Δmgd1/Δgcs1 and Δadh1/Δgcs1 supported the concept of an unbalanced redox state independent of the Glr1 activity for Δmgd1/Δadh1/Δgcs1. Our data demonstrate the reciprocal use of Eapx1 and Ccp1 in the absence of both methylglyoxal scavengers; that being pivotal for viability in non-filamentous budding yeast.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.700-718
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• 2003

Fructan, a polysaccharide existing in plants or produced by microorganisms, is a sugar polymer of fructose with $\beta$-2,6 linkages. In this study, we investigated some cosmeceutical properties of Fructan such as moisturizing effect, cell proliferation effect, anti-inflammation effect and cell cytotoxicity. Zymomonas mobilis, a microorganism producing Fructan, was cultured in a medium containing 10％ sucrose and 2％ yeast extract as main components for 24 hours at 37$^{\circ}C$ and pH 7. Fructan was obtained by precipitation from the cultured medium by adding alcohol (alcohol ratio of 1:3) after removing the enzyme by centrifuging. Fructan exhibited almost same moisturizing effect as hyaluronic acid and cell proliferation effect on human fibroblast and keratinocyte as well. Moreover, on cell proliferation test on bio-artificial skin constructed by 3-dimensional(3-D) culture after inducing primary skin inflammation with 0.5％ sodium lauryl sulfate (SLS), the 3-D artificial skin treated with 0.01 mg/ml, 0.05mg/ml of Fructan exhibited higher cell proliferation than the 3-D artificial skin treated with SLS only. On anti-inflammation test on 3-D artificial skin evaluated by measuring secreted quantity of interleukin-1$\alpha$ (IL-1$\alpha$) which is a pre-inflammatory mediator induced by SLS, the quantity of IL-1$\alpha$on the 3-D artificial skin treated with 0.01 mg/ml, 0.05mg/ml of Fructan was less than the one on the 3-D artificial skin treated with SLS only. As a result of these studies, Fructan has anti-inflammation effect against inflammatory reaction by a skin irritant as well as cell proliferation effect in bio-artificial skin. Fructan was also evaluated as a safe material without any toxicity in safety tests using fibroblasts and animals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.800-806
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• 2007

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.296-301
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• 2009

In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.

• Food Science and Preservation
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• v.16 no.1
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• pp.122-127
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• 2009

This study was to separate wild yeast from the Houttuynia Cordata Thunb(HC) extracts fermented in traditional way and investigate the characteristics of fermentation from the HC extracts. As a result, the longer the cultivation time, the more the contents of alcohol in $15^{\circ}Brix$ sugar solutions increased. When it reached to 90 hours since it cultivated, it ranked HCE 12%, HCD 11.2%, and HCA 10.5% in order. As for HCF, HCG, HCB, and HCC), this study has shown that the contents of alcohol were from 7.5% through 8.5%. As a result of selecting germ strains like HCE and HCD with the highest alcohol-genicity in the sugar solutions as separated yeast from HC and of comparing and reviewing the existing Saccharomyces germ strains and fermentation power in the medium of HC(Juice extraction of HC : Distilled water(1:1), this study has found out that 'pH' decreased from $4.09{\sim}4.12$ before fermentation through $3.57{\sim}3.78$ after fermentation. And, the sugar concentration decreased from $15.00{\sim}15.19^{\circ}Brix$ through $7.75{\sim}9.57^{\circ}Brix$ before fermentation. Also, the acid value increased from $0.138{\sim}0.210%$ before fermentation through $0.282{\sim}0.45%$ after fermentation. In addition, as the contents of alcohol became $3.6{\sim}4.6%$ after fermentation, isolates HCD and HCE from HC had higher value rather than ones of DJ97, YJK, R12, and RCY separated from persimmons, apples, and grapes. The result value of color was minimum $4.75{\pm}1.44$ and maximum $6.85{\pm}1.63$, and HCE marked the highest record among the items of sensory evaluation. The overall acceptability was in normal level like minimum $3.95{\pm}1.17$ and maximum $5.00{\pm}1.41$. It is considered as it could lower sensory evaluation because the acceptability of flavor was not satisfied. After all, the significance(p<0.05) among the germ strains was not recognized in aspects of color, flagrance, flavor, and overall acceptability.