• YAKHAK HOEJI
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• v.44 no.2
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• pp.197-203
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• 2000

The enzymatic properties of $\beta$-galactosidases from Aspergillus oryzae, bovine liver and Saccharomyces pragilis have been studied using enzyme-linked lectin assay based on the RC $A_{120}$ and BS-II lectins which specifically bind to terminal galactose and GlcNAc residue, respectively. Asialofetuin, a monomeric glycoprotein with approximately 48 kDa in molecular weight, was used as a substrate. This glycoprotein contains three N-linked triantennary complex type carbohydrate chains with each of which terminating in Ga1$\beta$P1 longrightarrow4G1cNAc (74%). Their optimal pHs were 3.5 and 6.5 (A. oryzae), and 3.5~5.5 (bovine liver and S. fragilis) at 37$^{\circ}C$ during 24 hrs, and the effective concentrations were 0.9, 2.9, and 1.7 mg/ml, respectively The enzyme from A oryzae requires 100 mM N $a^{+}$ or $K^{+}$, while the enzyme from bovine liver requires $Ba^{2+}$ for activity. However all of the three $\beta$-galactosidases were inactivated by SDS and C $u^{2+}$. These results indicate that the hydrolysis of glycoprotein such as asialofetuin depends on the reaction conditions of $\beta$-galactosidases and some metal ions. ions.

• Microbiology and Biotechnology Letters
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• v.20 no.2
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• pp.219-224
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• 1992

The changes of yeast population were investigated in Mul-kimchi containing 3% salt, fermented at $15^{\circ}C$. The total viable count increased to the maximum at the optimum ripening period and then decreased rapidly. Among twenty-nine strains isolated at the optimum ripening period, the yeasts of genus Saccharomyces were predominant. The growth of five strains, Saccharomyces saitoanus Y17, Saccharomyces capensis Y29, Saccharomyces chevalieri Y13, Kluyveromyces fragilis Y2, Torulopsis candida Y9, was measured in mixed culture with each selected lactic strains, hctobaczllus plantarum Lp2, Pedzococcus pentosaceus PI, Leuconostoc mesenteroides Lu5. The results indicated that all the yeasts tested were inhibited significantly by lactic strains, however the sensitivity of yeast strains varied greatly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1587-1594
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• 2010

This study was designed to investigate the effect of Artemisia capillaris extracts on the intestinal microflora. In agar diffusion method, the solvent fractions of Artemisia capillaris showed growth inhibition against the intestinal microflora. In particular, the chloroform fraction of Artemisia capillaris had strong antibacterial activity against Clostridium perfringens, Clostridium difficile, Eubacterium limosum, and Bacteroides fragilis, but did not show antibacterial activity against Bifidobacterium bifidum and Lactobacillus acidophilus. Most chloroform fraction of Artemisia capillaris inhibitory activities were not reduced by heat treatment or pH variation against C. perfringens, C. difficile, E. limosum, and B. fragilis. MICs of the chloroform fraction were 1.25 mg/mL against C. perfringens, E. limosum and B. fragilis and 2.5 mg/mL against C. difficile. MBCs of chloroform fraction were 5 mg/mL against C. perfringens, E. limosum and 2.5 mg/mL against C. difficile, B. fragilis. The ethyl acetate fraction of Artemisia capillaris showed $3.08{\pm}0.03$ mg/10 mg total polyphenol and $1.91{\pm}0.03$ mg/10 mg total flavonoid contents. In vivo tests were performed to investigate the influence of Artemisia capillaris extract on the intestinal microflora in rats. The results showed the possibilities of utilizing Artemisia capillaris extracts as a functional food component to control intestinal microflora.

• Korean Journal of Agricultural Science
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• v.8 no.2
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• pp.171-178
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• 1981

In order to develope the suitable processing method of new alcohol fermented milk beverage, the lactic acid bacteria and the yeast were inoculated to various level of saccharide added milk. And the change of component and alcohol concentration in beverage were analysed and tested. The results obtained were summarized as follows: 1. By skim milk media was fermented by the 5 strains of lactic acid bacteria for 24 hours, most suitable acidity was appeared in the Str. lactis fermented beverage as 0.83% and the amino nitrogen contents was not much changed as 0.2mg/ml. 2. By the skim milk was added with 5% glucose, lactose and sucrose respectively and fermented by the Str. lactis and Cruyveromyces fragilis, the acidity and amino nitrogen contents in beverage were not changed significantly, but alcohol concentration was increased from 2.5% to 3.58%. 3. By the 5% to 15% sucrose added skim milk media was fermented by Cruyveromyces fragilis and Saccharomyces cerevisiae, the amino nitrogen concentration was not so much changed by increasing sucrose contents. And the alcohol concentration was increased from 2.12% to 8.15% by Cruyveromyces fragilis fermentation and from 0% to 7.45% by S.accharomyces cerevisiae fermentation. 4. Sensory evaluation was better in the Cruyveromyces fragilis fermented beverage than Saccharomyces cerevisiae fermented beverage. 5. The contents of moisture, crude protein, ash and the concentrate of alcohol of Str. lactis and Cruyveromyces fragilis fermented skim milk beverage were much similar to koumis.

• Journal of Microbiology and Biotechnology
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• v.4 no.4
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• pp.333-337
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• 1994

In order to develop the whey beverage, we examined the optimum conditions for alcohol fermentation by Kluyveromyces tragilis ATCC 46537. The optimum conditions for alcohol production by K. fragilis ATCC 46537 were as follows; pH 4.5, $30^{\cir}C$, with a supplement of 50 g/l of lactose. To develop a continuous production of alcohol from whey, we compared batch fermentation with continuous iermentation in conjunction with UF system. Batch fermentation produced 11.0 g/l of alcohol, whereas pseudocontinuous and continuous fermentation with UF system produced 8.5 g/l of alcohol. To increase the alcohol production, we added 50 g/l of lactose to both fermentations. Batch fermentation with lactose supplement produced 15.7 g/l of alcohol and continuous fermentation with lactose supplement in conjunction with UF system produced 15.0 g/l of alcohol. These results clearly demonstrate that the UF system can be used to increase the alcohol production from whey, supplemented with exogenous lactose.

• Mycobiology
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• v.39 no.3
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• pp.170-173
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• 2011

Kluyveromyces fragilis KCTC 7260 and Saccharomyces cerevisiae KCTC 7904, which both grew well in pear marc extract, were selected and their growth profiles and physiological functionalities were determined. Both of the selected yeasts established maximal growth by 20 hr of cultivation at $30^{\circ}C$ in pear marc extract. The cell-free extracts showed high antihypertensive angiotensin I-converting enzyme inhibitory activity of 68.9% and 52.1%, respectively. The extracts also displayed 9.2 U/mL and 12.0 U/mL of protease activity, respectively.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.119-124
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• 1983

To investigate the possibility of ethanol production from jerusalem artichoke tubers (Helianthus tuberosus L.), various yeast strains were evaluated for their potential in metabolizing carbohydrate from jerusalem artichoke tubers to ethanol. Among them, Kluyveromyces fragilis CBS 1555 showed the highest inulase activity and ethanol fermentability. On the batch kinetic analysis, K. fragilis also showed the highest in parameters for ethanol production and substrate utilization, although lower than Saccharomyces cerevisiae Y-10 in cell mass yield and ethanol production yield.

• Mycobiology
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• v.44 no.4
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• pp.310-313
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• 2016

While surveying the diversity of fungi of the order Mucorales, two isolates, EML-PUKI12-1 and EML-PUKI06-1, were obtained from the gut of soldier fly larvae inhabiting the bulrush at a pond located in the Chonnam National University Arboretum, Gwangju, Korea. The isolates were confirmed as Mucor irregularis and Mucor fragilis species, respectively, based on the morphological characteristics and phylogenetic analysis of rDNA internal transcribed spacer region. Such mucoralean species belonging to undiscovered taxa has not previously been described in Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.6
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• pp.882-887
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• 1996

Production of yeast diet has been carried out in batch fermenters under optimum culture conditions. The fermentation of Candida utilis on a $2\%$ complex medium resulted in 1.22 g/L/h productivity and $65\times10^8$ viable cells/ml, and the addition of $15{\mu}M$ zinc to the medium increased both the productivity and the number of viable cells just a little more. In the case of the fermentation of Kluyveromyces fragilis, the highest value of the biomass productivity, 1.94 g/L/h, was obtained on a $2.5\%$ fructose medium with $70\times10^8$ viable cells/ml, and $1\%$ peptone was found to be a growth factor in this fermentation. When $3.5\%$ NaCl was added to the given medium, both the biomass productivity and the number of viable cells decreased significantly in each fermentation, but this may be considered to preserve yeast diet long without osmotic lysis.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.129-133
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• 1990

The strain of Nuruk yeat No. 15 (NY-15) which ferments lactose in milk was Isolated from Nuruk and identified as Saccharomyces marxianus according to the API 20C profile index. The lactose hydrolysing ability of NY-15 was similar to that Saccharomyces fragilis ATCC 8583 which has ${\beta}-galactosidase$ activity. Its optimum growth temperature, pH and time for the production of maximum enzyme activity showed $28^{\circ}C$, 4.5 and 28hr, respectively. Galactose as well as sucrose as carbon sources, and urea as nitrogen source Increased the production of enzyme. In order to test the production of alcohol, NY-15 was inoculated in whey medium and whey medium added with sugar. In the former, NY-15 produced 2% alcohol and in the latter, it showed 12% alcohol production. The optimal medium pH for lactose hydrolysis of NY-15 is 4.5, whereas that of Saccharomyces fragilis ATCC 8583 is 3.5