• 미생물학회지
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• 제53권4호
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• pp.235-241
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• 2017

본 연구는 포도의 과피에서 분리한 효모 Pichia의 생리활성 증진효과를 연구하기 위한 것이다. 두 균주는 18S rRNA 염기서열분석에 근거하여 Pichia manshurica GU-3와 Pichia terricola GU-4로 각각 동정되었다. 주사전자현미경 분석을 통해 YPD 배지에서 배양한 두 분리세균은 세포표면에 출아와 출아흔적을 가지고 있었으며 전형적인 타원형을 보여주었다. 단일 및 혼합 Pichia 배양의 생리활성을 비교 관찰한 결과, 72시간 배양한 후, 혼합배양에서 tyrosinase억제, ACE 억제, 항산화 최대활성은 각각 81.7%, 45.9%, 42.7%로 나타났다. Superoxide dismutase-유사활성은 혼합배양에서 약 30%로 측정되었다. 이 연구를 통해서 혼합배양된 Pichia 종들은 생리활성을 증진시켰으며, 생리활성을 가지는 산물 개발의 가능성을 가지는 것으로 입증되었다.

• Applied Biological Chemistry
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• 제37권5호
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• pp.315-319
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• 1994

Pichia stipitis CBS 5776을 이용하여 볏짚 가수분해물의 fermentability를 조사하고 가수분해시 고체 강력산인 Nafion과 재래식 황산에 의한 가수분해물을 비교 검토하였다. 볏짚의 Nafion 가수분해물은 산 가수분해물보다 세포 증식 및 발효에 대한 저해 수준이 낮았으며 3.2 g/l 이상의 Pichia stipitis inoculum을 사용하면 Nafion 가수분해물의 발효에서 에탄올 생산이 가능하였다.

• Journal of Microbiology and Biotechnology
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• 제13권5호
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• pp.800-808
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• 2003

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

• Journal of Microbiology and Biotechnology
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• 제14권1호
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• pp.22-28
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• 2004

Livestock industry requires alternatives of antibiotics to prevent environmental pollution and to maintain public health. We herein report on an effective method to reduce ammonia from livestock manure, and confirmed environmentally-friendly livestock production by adding three types of yeast probiotics, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, into the feed stuff, separately and/or mixed, and these three types of yeasts were administered to the Hy-line brown layers for 8 weeks. Compared with control, the laying performance, the egg quality, and the number of intestinal lactic acid producing bacteria of the treated group were improved and/or increased significantly. Pichia anomala SKM-T potently reduced ammonia production from poultry manure, and the other strains were also able to reduce the ammonia from it. The optimum condition for the reduction of ammonia with Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 was obtained by using the augmented centroid-simplex design. The ratio of optimum condition was Pichia farinosa SKM-1:Pichia anomala SKM-T:Galactomyces geotrichum SJM-59=0.295:0.209:0.080, and the estimate was -123.36 (p=0.0l38). An ability to reduce the ammonia production from livestock manure was maintained at $30^{\circ}C$ for 15 weeks.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.430-438
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• 1996

The eleven strains, which could be used lactic and acetic acids as carbon sources, were isolated from kimchi and identified; the strains were facultative microorganisms which could be grown at low temperature (10$\circ$C) and around pH 3.2. As results of morphological, biochemical and physiological tests, 5 species of 3 genera were identified as Debaryomyces coudertii, Pichia edia, Pichia chambardii, Pichia haplophilia and Saccharomyces fermentati. Each strain was grown in basal media. In acidic resistance and acid utilization test, Saccharomyces sp. YK- 17 and Saccharomyces fermentati YK-19 were grown well in basal and YM media containing 0.3% lactic acid. And two strains were grown in basal and YM media containing O.3% lactic acid and 0.6% acetic acid. Since strain YK-19 was grown better at 10$\circ$C than that in 25$\circ$C, strain YK-19 was known to be a psychrophilic strain.

• 한국미생물·생명공학회지
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• 제35권3호
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• pp.184-190
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• 2007

대략 2 kb의 크기를 가진 Pichia pastoris phosphoglycerate kinase gene (PGK1)의 프로모터부분을 266bp의 작은 크기로 최소화하여 P. pastoris에 있어 episomal의 새로운 항시적 발현벡터를 제조하였다. P. pastoris의 새로운 항시적 발현벡터를 개발하기 위하여 기존의 Pichia발현벡터인 pGABZB의 GAP프로모터부분을 연속적으로 일정 부분이 절단된 PGK1프로모터에 beta-galactosidase유전자가 결합된 부분으로 치환하였다. LacZ유전자를 reporter유전자로 사용하였을 때에 PGK1프로모터의 발현세기는 다른 항시적 프로모터인 GAP프로모터 보다는 낮았지만 TEF1프로모터 보다는 높았다. 본 논문에서 PGK1 프로모터의 불필요한 부분을 제거함으로서 Pichia에서 외래발현을 위한 새로운 episomal발현벡터인 pPGKZ-E를 제조하였으며 이 것은 P. pastoris에 있어 발현세기를 선택할 수 있는 발현벡터선택의 폭을 넓게 하였다.

• Food Science and Biotechnology
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• 제14권4호
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• pp.493-497
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• 2005

Probiotics are generally excreted within a few days if their ingestion in feces at the same rate as or even more quickly than a transit marker (meaning not clear). Ability of probiotics to adhere to intestine prolongs their persistence in gastrointestinal tract, allowing them to exert healthful effects longer. Hydrophobicities, zeta potentials, Alcian blue-binding capacities, and sedimentation profiles of Pichia farinosa SKM-1, P. anomala SKM-T, and Galactomyces geotrichum SJM-59 were determined to evaluate characteristic properties of cell surfaces responsible for adhesion. Results of intestinal Caco-2 cell line in vitro and murine intestine in vivo studies revealed these strains exhibit adhesive properties regardless of their cell surface hydrophobicity.

• 한국미생물·생명공학회지
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• 제20권1호
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• pp.91-95
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• 1992

Xylose와 cellobiose를 모두 발효할 수 있는 효모를 선발한 결과 Pichia stipitis CBS 5775와 5776이 가장 우수하였다. P.stipitis CBS 5776은 glucose, xylose 및 cellobiose에서 각각 0.4, 0.36 및 0.23g/g substrate의 에탄올 수율을 나타내었다. 혼합당에서의 발효 결과 glucose는 xylose와 cellobiose 이용에 대하여 catabolite regulation을 일으켜서 glucose가 다 소비된 후에 다른 기질이 소비되었다. 그러나 xylose와 cellobiose는 동시에 소비되었다. 혼합기질에서의 에탄올 수율은 단일기질에서의 각각의 수율의 합과 거의 유사하였다.

• Journal of Microbiology and Biotechnology
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• 제19권9호
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• pp.966-971
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• 2009

Peroxidase from Coprinus cinereus (CiP) has attracted attention for its high specific activity and broad substrate spectrum compared with other peroxidases. In this study, the functional expression of this peroxidase was successfully achieved in the methylotrophic yeast Pichia pastoris. The expression level of CiP was increased by varying the microbial hosts and the expression promoters. Since a signal sequence, such as the alpha mating factor of Saccharomyces cerevisiae, was placed preceding the cDNA of the CiP coding gene, expressed recombinant CiP (rCiP) was secreted into the culture broth. The Mut Pichia pastoris host showed a 3-fold higher peroxidase activity, as well as 2-fold higher growth rate, compared with the $Mut^s $ Pichia pastoris host. Furthermore, the AOX1 promoter facilitated a 5-fold higher expression of rCiP than did the GAP promoter.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.