• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.84-85
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• 2003

조개류의 먹이생물인 미세조류를 대체할 수 있는 효모를 개발하기 위하여 빵효모 (Saccharomyces cerevisiae), Candida utilis, Klyveromyces fragilis 3종류의 효모를 대상으로 그 먹이효율을 실험하였다. 이들 3종류의 효모를 세포벽을 75, 50, 25% 제거한 것과 세포벽을 제거하지 않은 효모로 구분하여 Artemia를 대상으로 먹이효율을 조사한 후 가장 좋은 먹이효율을 보인 C. utilis를 조개류의 대표적 먹이생물인 Isoch교sis galbana 와 함께 진주담치 유생을 대상으로 먹이효율을 조사하였다. Artemia 실험결과 빵효모보다 C. utilis, K. fragilis가 높은 생존율과 성장을 보였으며 세포벽을 제거한 것이 제거하지 않은 것보다 유의적으로 높은 생존율을 보였다. Artemia의 생존율은 75%와 50% 세포벽을 제거한 것이 25%에 비해 유의적으로 높은 생존율을 보였다. 성장은 유의적이지는 않지만 전체적으로 세포벽을 많이 제거할수록 성장과 생존율은 높은 경향이었다. 이와같이 Artemia의 경우는 세포벽을 제거한 C. utilis가 더 좋은 먹이효율을 보인 것은 Artemia는 효모의 세포벽을 소화시키지 못하기 때문으로 판단 할 수 있다. 진주담치 유생의 먹이로 C. utilis를 공급한 경우 성장에 있어서 세포벽을 제거한 효모를 50% 대체한 실험구의 먹이효율이 가장 좋았으며 세포벽을 벗기지 않은 효모의 경우 I. galbana에 비해 낮은 결과를 보였다. 진주담치 유생에 있어서도 세포벽을 제거한 C. utilis를 공급한 것은 대조구인 I. galbana와 생존율에 있어 유의성이 없었다. 그리고 25% 세포벽을 제거한 것을 공급한 실험구는 유의적으로 낮은 생존율을 보였다. 각장 성장의 경우 75% 세포벽을 제거한 것은 대조구인 I. galbana와 유의성이 없었다. 세포벽을 제거한 C. utilis와 I. galbana를 1:1로 혼합하여 공급한 실험의 경우 생존율에 있어서는 세포벽을 50%, 75% 제거한 C. utilis를 50% 첨가한 실험구는 대조구인 I. galbana 100%를 공급한 것과 유의적인 차이가 없었다. 그러나 성장의 경우는 I. galbana 에 세모벽을 75% 제거한 C. utilis를 1:1로 혼합한 실험구에서 각장 179.3 $\mu\textrm{m}$, 각고 150.3 $\mu\textrm{m}$로 가장 높았고 대조구인 I. galbana 100%와는 유의적인 차이를 보였다.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.230-240
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• 2016

Information on the effects of different yeast species on ruminal fermentation is limited. This experiment was conducted in a $3{\times}4$ factorial arrangement to explore and compare the effects of addition of three different live yeast species (Candida utilis 1314, Saccharomyces cerevisiae 1355, and Candida tropicalis 1254) at four doses (0, $0.25{\times}10^7$, $0.50{\times}10^7$, and $0.75{\times}10^7$ colony-forming unit [cfu]) on in vitro gas production kinetics, fiber degradation, methane production and ruminal fermentation characteristics of maize stover, and rice straw by mixed rumen microorganisms in dairy cows. The maximum gas production (Vf), dry matter disappearance (IVDMD), neutral detergent fiber disappearance (IVNDFD), and methane production in C. utilis group were less (p<0.01) than other two live yeast supplemented groups. The inclusion of S. cerevisiae reduced (p<0.01) the concentrations of ammonia nitrogen ($NH_3$-N), isobutyrate, and isovalerate compared to the other two yeast groups. C. tropicalis addition generally enhanced (p<0.05) IVDMD and IVNDFD. The $NH_3$-N concentration and $CH_4$ production were increased (p<0.05) by the addition of S. cerevisiae and C. tropicalis compared with the control. Supplementation of three yeast species decreased (p<0.05) or numerically decreased the ratio of acetate to propionate. The current results indicate that C. tropicalis is more preferred as yeast culture supplements, and its optimal dose should be $0.25{\times}10^7$ cfu/500 mg substrates in vitro.

• 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.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.549-553
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• 2010

Yeast strains with good sensory properties were selected, and those yeasts were subjected to mutation to develop high glutathione producing yeasts. In addition, the antiradical activity and flavoring effect of the yeast extract were evaluated. A total of 68 strains were screened, and three strains of Saccharomyces utilis, four strains of Candida utilis, and one strain of Zygosaccharomyces rouxii were selected based on the flavoring effect. Among them, a random mutation was elicited against SEM-Y8, resulting in a high flavoring effect and growth rate. The glutathione production by SEM-Y8 increased 2.0-fold following the mutation, and the DPPH radical quenching effect of the SY8-M2-1-derived extract increased 3.2-fold compared to that of the wild type. The sensory properties of the SY8-M2-1-derived extract were better than those of garlic or onion extract in umami and mouthfulness. Thus, the SY8-M2-1 extract could be used as a functional flavoring material with improved antiradical activity.

• Journal of Microbiology and Biotechnology
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• v.1 no.3
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• pp.212-219
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• 1991

Four species of yeast, Saccharomyces cerevisiae, Candida utilis, Saccharomycopsis flbuligera, and Schwanniomyces castellii were evaluated for their ability to bioconvert potato processing waste water into microbial protein and the resulting single-cell proteins were evaluated as protein sources for rainbow trout, using in vitro analyses. The studies indicated that Schwanniomyces castellii, which utilizes starch dircetly and converts it into cell mass efficiently, was suitable for the bioconversion. In the single-stage continuous bioconversion, the yield S. castellii cell mass, which contained approximately 37% protein, was 77%, at dilution rate 0.25 $h^{-1}$. Reduction of total carbohydrate was 81%. During batch fermentations, cell mass yield was about 72% and total carbohydrate reduction was 81%. Among the yeasts tested, S. castellii possessed the most fragile cell wall and had a favorable amino acid profile for salmonid fish; protein score of 86% (Met). In an in vitro pepsin digestibility test 80% digestibility (23~38% above control) was observed when cells were pre-heated in a steam bath for 30 min. Results presented should be regarded as being preliminary in nature because they were derived from single experiments.

• 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.

• 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 Microbiology and Biotechnology
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• v.25 no.2
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• pp.178-184
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• 2015

This work aims to utilize wastes from the potato starch industry to produce single-cell protein (SCP) with high lysine content as animal feed. In this work, S-(2-aminoethyl)-_L-cysteine hydrochloride-resistant Bacillus pumilus E1 was used to produce SCP with high lysine content, whereas Aspergillus niger was used to degrade cellulose biomass and Candida utilis was used to improve the smell and palatability of the feed. An orthogonal design was used to optimize the process of fermentation for maximal lysine content. The optimum fermentation conditions were as follows: temperature of 40℃, substrate concentration of 3%, and natural pH of about 7.0. For unsterilized potato starch wastes, the microbial communities in the fermentation process were determined by terminal restriction fragment length polymorphism analysis of bacterial 16S rRNA genes. Results showed that the dominant population was Bacillus sp. The protein quality as well as the amino acid profile of the final product was found to be significantly higher compared with the untreated waste product at day 0. Additionally, acute toxicity test showed that the SCP product was non-toxic, indicating that it can be used for commercial processing.

• ALGAE
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• v.26 no.4
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• pp.343-350
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• 2011

Fermentation and enzyme-assisted extraction (EAE) improve nutritional and functional properties of foods by increasing the extraction of active compounds, ingestion rates, and body absorption. In this study, we investigated whether applying the EAE process improves the extraction and isolation efficiency of a polysaccharide from fermented Ecklonia cava (FE), which inhibited NO production in lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results showed that the FE using the fungi Candida utilis and two different bacteria, namely Lactobacillus brevis and Saccharomyces cerevisiae increased protein and carbohydrate contents in comparison with those in non-fermented E. cava (NE). Aqueous extracts of fermented E. cava increased extraction yields and carbohydrate content, compared with the aqueous extract of NE. In addition, treating LPS-stimulated RAW 264.7 cells with aqueous extracts resulted in reduced NO production compared to that in LPS-treated cells. Ten EAEs of L. brevis-fermented E. cava (LFE) improved NO inhibitory effects in LPS-activated RAW 264.7 cells and the Viscozyme extract (VLFE) from the resulting extracts showed the highest NO inhibitory effect. We found that the >30 kDa fraction of VLFE led to markedly high inhibition of LPS-induced NO production as compared to that in the <30 kDa fraction. The crude polysaccharide isolated from >30 kDa fraction (VLFEP) consisted of fucose and markedly decreased NO production induced by LPS stimulation. VLFEP could be useful as an anti-inflammatory agent to suppress macrophage activation.

• Korean Journal of Food Science and Technology
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• v.27 no.1
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• pp.74-79
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• 1995

Autoclaved juices of common vegetables including cabbage were growth inhibitory to various microorganisms. Sensitivity of microorganisms to antimicrobial action of autoclaved vegetable juices was different depending on microbial strains. Lactic acid bacteria and Gram negative bacteria were less sensitive while non-lactic Gram positive bacteria and yeasts were very much sensitive to antimicrobial action of autoclaved cabbage juice(ACJ). Staphylococcus aureus and Candida utilis whose growth were completely inhibited in ACJ could grow in ACJ diluted with distilled water. This suggests that microorganisms were not able to grow in ACJ because of growth inhibitory compounds produced during heating but not because of the lack of nutrients. Cabbage juice heated at $100^{\circ}C$ for up to 30 min was not inhibitory while that heated at $121^{\circ}C$ for 5 min was. Heating temperature was an important parameter in generating growth inhibitory compound in heated cabbage juice.