• Korean Journal of Microbiology
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• v.11 no.4
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• pp.157-166
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• 1973

Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.663-669
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• 2013

To improve the use of ginseng flower-buds, antioxidant activities of ginseng flower-buds fermented using a variety of useful microorganisms were analyzed. Non-fermented grape pomace was used as a control, while fermentation was carried out using Bacillus subtilis (BS), Lactobacillus plantarum (LP), Lactobacillus casei (LC), Candida utilis (CU), Saccharomyces cerevisiae strain CHY1011 (Y1), Saccharomyces cerevisiae strain ZP 541 (Y2), and a mixed-strain culture with LP, LC, and CU (M). The total polyphenol content of ginseng flower-buds was highest in the control compared to the other fermented ginseng flower-buds. DPPH radical and ABTS radical scavenging activity were also highest in fermented group by BS. The FRAP value (10 mg/mL) was highest in the control group but did not show a significant difference in the fermented group by BS. The highest reducing power activity was in the fermented group by LC compared to the other group, including the control. Therefore, the fermentation of ginseng flower-buds using various microorganisms, shows that fermentation with the Bacillus subtilis strain increases antioxidant activity. More research of its effects on other physiological activities will be needed.

• Food Science and Biotechnology
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• v.18 no.3
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• pp.771-775
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• 2009

Antimicrobial activity of garlic (pH 6.0) heated at $120^{\circ}C$ reached its maximum at 45 min of heating and maintained the level for the rest of heating time (300 min) when tested against Candida utilis ATCC42416. The principal antimicrobial compound was allyl alcohol (AA), a highly volatile compound without sulfur in its molecule. The concentration of AA in heated garlic gradually increased to over 2,000 ppm for the first 90 min and stayed at the level without appreciable changes in spite of further heating. Other antimicrobial compounds secondary to AA were lowly volatile sulfur compounds including diallyl polysulfides (diallyl trisulfide, diallyl tetrasulfide, and diallyl pentasulfide) and heterocyclic sulfur compounds (4-methyl-1,2,3-trithiolane, 5-methyl-1,2,3,4-tetrathiane, and 6-methyl-1,2,3,4,5-pentathiepane). When the pH of the garlic extract was lowered before heating, considerably more secondary antimicrobial sulfur compounds were formed and the antimicrobial activity was stronger than the pH unadjusted garlic. Lowly volatile sulfur compounds contributed a significant part of antimicrobial activity of heated garlic only during the early period (45-120 min) of heating regardless of pH treatment.

• Microbiology and Biotechnology Letters
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• v.3 no.3
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• pp.141-146
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• 1975

The pre-hydrolyzed residue of Chestnut-bur (1) was treated with 74％ H$_2$SO$_4$, solution at 3$0^{\circ}C$ for 40minutes. Then the solution was diluted to 5％ with distilled water and kept for another 40 minutes under steam pressure of 1.5kg/㎤ to complete the post-hydrolzation. In the resulting hydrolyzate, which showed 49.3％ in saccharification rate, Candida utilis was grown and found that 62.5％ of the reducing sugar had been converted to the yeast cells.

• Korean Journal of Microbiology
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• v.18 no.1
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• pp.20-28
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• 1980

Thirty species of wild yeasts were ioslated and identified from two hundred strains collected from flowers by enrichment techniques using steptomycin. Among them, twnety three species could assimilate methanol and three species, Candida incommunis, cryptococcus aerius and Hansenula ciferrii which showed good biomass yield were selected. These three species assimilated methanol as carbon and energy source without mixture of vitamin and yeast extract. The species grown on methanol media were confirmed to have all essential amino acids in their cellular constituents. The content of total amino acids are as followings ; Candida incommunis : 42.5%, Hansenula ciferrii : 39.9%. Of the essential amino acids lysine and threonine which are usually lacking in grain protein were as much as flour's. The experiments on the growth conditions for the higher biomass yield showed the result that the optimum concentration of methanol ans temeprature wre defined as 1.3% and $30^{\circ}C$ in each species.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.361-366
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• 1996

Acceptable fish noodles of better nutritional and sensory values than conventional noodle made only wheat flour were prepared by mixing wheat flour and ground tile fish (Branchioste gus japonicus). In oder to mask a distinctive fish odor, various herbs and spices, such as ginger (Zingiber officinale), curry (Chalcas koenigii), nutmeg (Myristica Pagrans), garlic (Ailium sativum), black pepper (Piper nigrum), lemon (Cirtus limon) or sodachi (Citrus sudachi) were added to the basic tile fish noodle. Also, for the purpose of enhancing eating qual ify and nutritional value of basic noodle were combined some agricultural or fishery products of Cheju island, citrus fruits; danyooja (Citrus danyooga), hagul (C. natfudaidai), medical plants; angelica utilis (Angelica keiskei), ginseng (Panax ginseng), cactus (Opuntia dillenii), vegetable; carrot (Daucus carota), dropwort (Oenanthe jnvanica), seaweeds; fusiforme (Hizkia fusiforme), gulfweed (Sargaceae hlvelium). The optimal mixing ratio for preparing the basic tile fish noodle amounted to ground tile fish 135 g: tile fish stock 139 $m\ell$: wheat flour 450 g: salts 10 g. The mixture of curry powder (2.5 g) and nutmeg powder (2.5 g) was proved to be the most effective combinations for masking unfavorable fish odor. The optimal amounts of materials to be added to the prepared basic noodle were 25 g citrus zest and 80m1 citrus juice for citrus fruits noodles, and ca. 140 g puree for noodles from medical plants, vegetables and seaweeds, respectively. The preference score obtained from consumer preference test, on a 9-point scales, were in oder of i) danyooja > carrot, angelica, ginseng > fusiforme, ii) hagul > dropwort, cactus > gulfweed. The shelf-life of tile fish noodle based on bacterial counting was estimated to be 7-days at 5$^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.3 no.2
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• pp.69-72
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• 1975

Isolation of the toxic substance which was produced by Streptentyces sp. and it's biorhemical characterestics and toxicity to fishes were reported in the previous paper. The present report includes antibiotic activity of the substance, inhibitory activity of the substance on the succinic dehydrogenase of fishes, and its effect on the blood corpuscles of a rabbit. An evident antibiotic activity of this substance was observed on Candida yeasts, but n$ot^1$on molds or bacteria. The substance inhibited the growth of Candida japonica and C. utilis to the 50％ at the concentrations of 7.5 and 10.2ug per ml, respectively. The activity of succinic dehydrogenase obtained from various organs of Cyprinous carpio L. was also found to be inhibited by this substance. Original activities of the enzymes from tht brain, kidney, and liver, were inhibited by 75.4％, 38.2％, and 26.2％, respectively, but not the enzymes from the heart and spleen. Neither leukopenia nor leukocytosis was detected after the intravenous administration of the substince to the rabbit at the level of 6 mg per 2 kg body weight.

• Preventive Nutrition and Food Science
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• v.6 no.1
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• pp.10-15
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• 2001

Antimicrobial activities of volatile flavor, water and methanol extracts from Agastache rugosa were investigated. The volatile flavor extract was obtained from A. rugosa by simulataneous distillation-extraction (SDE) method. Antimicrobial activity was investigated by disc diffusion method against several microorganisms, four species of Gram positive, three species of Gram negative and tow species of yeast. The volatile flavor extracts had strong antimicrobial activity againstc. utilisand S. cerevisiae. During the growth period, a difference in antimicrobial activity among volatile flavor extracts from A. rugosa was not shown. The water extract of above 10 mg/disc showed antimicrobial activity. Methanol extracts from A. rugosa harvested in June showed antimicrobial activity against tested Gram positive and Gram negative bacteria, showed weak antimicrobial activity against the bacteria from those harvested in July and August. In particular, antimicrobial activity against V. parahaemolyticus was stronger than that against other bacteria. Water and methanol extracts did not inhibit yeast. C. utilis and S. cerevisiae. To further elucidate the effective components, volatile flavor extracts was analyzed by GC/MS. harvested in June, the components included 8 phenols (93.031%), 18 terpenes (5.230%), 12 alcohols (1.300%) 8 alkanes (0.181%), 1 ester (0.056%), 2 ketones (0.033%), 2 aldehydes (0.011%) and 1 pyrrole (0.007%). In July, the components included 6 phenols (94.366%), 19 terpenes (3.394%), 11 alcohols (2.045%), 1 ester (0.039%), 2 ketones (0.028%), 1 furan (0.005%) and 1 aldehyde (0.005%). And in August, the components included 7 phenols (95.270%), 19 terpenes (2.951%), 13 alcohols (1.399%), 1 ester (0.063%), 2 aldehydes (0.016%), 2 ketones (0.011%), 1 alkane (0.006%), 1 acid (0.005%) and 1 pyrrole (0.005%). The major component of volatile flavors was estragole, a phenolic compound.

• Mycobiology
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• v.44 no.2
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• pp.99-104
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• 2016

Candida spp. is an invasive infectious fungus, a major risk factor that can increase morbidity and mortality in hospitalized patients. In this study, 2,508 Candida spp. were isolated from various clinical specimens collected from university hospitals from July 2011 to October 2014. They were identified in order to determine isolation frequencies and characteristics by specimen, gender, age group, year, season, and month. The strain-specific isolation rate of Candida spp. is in the order of Candida albicans (1,218 strains, 48.56%), Candida glabrata (416 strains, 16.59%), Candida utilis (305 strains, 12.16%), Candida tropicalis (304 strains, 12.12%), and Candida parapsilosis (116 strains, 4.63%) and these five species accounted for more than 94% of the total strains. Of the specimens, Candida spp. were most frequently isolated from urine-catheter, followed by urinevoided, blood, sputum, other, open pus, vaginal discharge, Tip, ear discharge, bronchial aspiration and bile, in that order. Looking at the age distribution, the detection rate of patients in their 60s and older was significantly higher at 75.8% (1,900/2,508). The detection rate of patients in their 20s and younger was shown to be very low at 2.55% (64/2,508). By year, the detection rate of non-albicans Candida spp. showed a tendency to gradually increase each year compared with C. albicans. As isolation of Candida spp. from clinical samples at the specie level can vary depending on characteristics of the patient, sample, season, etc., continual studies are required.

• Cross-Cultural Studies
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• v.26
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• pp.95-121
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• 2012

Ce travail est de rechercher la vie litteraire d'Eug?ne Ionesco ? l'?poque de la Roumanie(1921~1937). Ionesco fait partie d'une cat?gorie d'?crivains(Mircea Eliade, Emil Cioran, Tristan Tzara, Pana?t Istrati, etc) qui sont n?s en Roumanie et ont commenc? leur carri?re dans leur pays d'origine pour la continuer et l'achever en France. Eugen Ionescu devient Eug?ne Ionesco. Ce dernier repr?sente d?j? dans les ann?es 30 une personnalit? hors du commun. C'est un homme qui a deux patries, deux racines : une roumaine, une autre fran?aise. Sa vie est a ?t? marqu?e par ses publications des l'adolescence. Ils font l'objet de ce livre-portrait d'Eugen Ionescu, po?te et critique, ?crivain de langue roumaine. L'?tude de la jeunesse roumaine d'Ionesco nous m?ne sur un terrain p?rilleux, celui de la biographie, plus pr?cis?ment des ann?es d'adolescence, de jeunesse et d'apprentissage d'un ?crivain qui a masqu? cette p?riode de sa vie. Nous avons pr?fer? tracer une biographie intellectuelle plutot qu'?num?rer des d?tails anecdotiques. La projection d'Ionesco dans son oeuvre est le r?cit de ses propres aventures intellectuelles. Une part importante de notre travail est consacr?e ? l'anlayse d'un livre de critique Nu(Non) de jeune Ionesco. Nous avons utilis? le texte de la version fran?aise publi?e en 1986 pour ce travail. Pour Ionescu le Roumain, le po?te Ionesco, ?l?gies pour des ?tres minuscules, nous avons consult? une th?se d'Ecaterina Cleynen-Serghieve La jeunesse litt?raire d'Eug?ne Ionesco et puis l'?tude de Gelu Ionesco sur la carri?re roumaine d'Ionesco. Nous nous sommes aussi r?f?r?s ? divers documents comme Notes et contre-notes(1966), D?couvertes(1969), Journal en miettes et Pr?sent pass?, Pass? pr?sent(Mercure de France), et les entretiens avec Claude Bonnefoy pour comprendre la personnalit? d'un jeune ?crivain roumain.