• Journal of Microbiology and Biotechnology
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• v.4 no.1
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• pp.30-35
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• 1994

A varient strain of budding yeast, Hansenula anomala B-7 which had been identified to be highly resistant to cadmium ions, were observed by transmission electron microscopy. It was shown that the cells accumulated excess amounts of cadmium ions throughout inside the cell rather than on the cell surface. The cell growth in response to cadmium or heat shock stress has also been investigated. It was observed that the cells precultured in the presence of 500 $\mu$ g/ml of Cd ions grew slower than those precultured at 1, 000 $\mu$ g/ml of the metal ions, when they were cultivated in the media containing 1, 000 $\mu$g/ml of the metal ions. Heat shock, however, stimulated the cell growth transiently, when the cells were allowed to grow in the presence of 1, 000 $\mu$g/ml of the metal ions. But the cells given heat shock for more than 100 min received permanent damage to growth. Effects of both stresses on budding rate was also examined. It revealed that the stresses did not change the budding ratio much, which was contradictory to that observed from the same budding yeast, Saccharomyces cerevisiae. Furthermore, the cells treated with 1, 000 $\mu$g/ml of the metal ions not only induced, but also switched off the expression of several new proteins. Some of the cadmium stress-inducible proteins were estimated to be also induced by heat shock stress.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.