• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.434-439
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• 1995

Chinese radish juice(CRJ) was used as a culture medium for the production of Candida utilis ATCC 42416 biomass. Soluble solid and total sugar contents of Chinese radishes were in the range between 5.5 and $8.8^{\circ}$Brix and 3.5 and 6.5%, respectively. Since sugar in radishes are in readily usable forms, pretreatm ent procedures were not necessary after the extraction of juice from fresh radishes. In shake flask experimetns, C. utilis ATCC 42416 grew well in CRJ and completed growth in 24 hrs at $30^{\circ}C$ and 200 rpm. Maximum cell dry weight obtainable from a liter of CRJ(1.0% sugar $DCRJ{\times}5$) was 21.5g, when the yeast was grown on CRJ diluted 5 times or more with tap water to make sugar content to be eual to or less than 1.0%. Supplementation of 5-fold diluted CRJ with some nutrients did not greatly influence the growth rate, yeast biomass production, or cell protein content significantly, indicating that CRJ itself was a good substrate for the production of biomass by C. utilis ATCC 42416.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.233-238
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• 1995

CDP-choline is known as an intermediate of lecithin biosynthesis, and as an important drug for nervous diseases of the brain, For the bioconversion of CMP and choline to CDP-choline, ATP is required as an energy source. In these studies, the biosynthetic reaction of CDP-choline was coupled with ATP regenerating system by glycolysis. As a microorganism containing the highest conversion activity of CMP and choline to CDP-choline, Candida utilis ATCC 42416 was selected. The optimum reaction condition were 50mM choline chloride, 20mM CMP, 100mM potassium phosphate (pH8.0), 300mM glucose, 50mM MgSO4, 10% dried cells with shaking incubation at 3$0^{\circ}C$. The reaction was thus performed for 10 hours under the above optimum conditions. The concentration of CDP-choline was 16mM(80% in conversion ratio).

• Applied Biological Chemistry
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• v.51 no.3
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• pp.183-187
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• 2008

Alkyl thiosulfi(o)nates, analogs of allyl-2-propene-1-thiosulfinate isolated from Allium sativum and having antibacterial activity, were chemically synthesized and their biological activities were investigated. Alkyl thiosulfinates were prepared by oxidation of corresponding disulfides with organic peroxy acid, while alkyl thiosulfonates could be obtained by oxidation of the alkyl thiosulfinates using sodium periodate. All synthetic thiosulfi(o)nates showed antibacterial activity against Staphylococcus aureus B33 and antifungal activity against Candida utilis ATCC42416. Further more synthetic alkyl thiosulfonates displayed antioxidant activity and have also prevention effect of platelet aggregation induced by collagen in rat.

• 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.