• The Korean Journal of Mycology
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• v.35 no.1
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• pp.1-10
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• 2007

The cell wall is essential for the survival and osmotic integrity of fungal cells. It is the framework to which biologically active proteins such as cell adhesion molecules and hydrolytic enzymes are attached or within which they act. Recently it was shown that mutations in ${\alpha}-COP$, a subunit of COPI vesicle, is responsible for the thermo-sensitive osmo-fragile phenotype of fungi, such as Saccharomyces cerevisiae and Aspergillus nidulans, and suggested that ${\alpha}-COP$ may play a crucial role in translocation of protein(s) of the ${\beta}-1,3-gulcan$ synthase complex and cell wall proteins, thus may contribute to the maintenance of cell wall integrity. In this review, we summarized the relationship between the intra-cellular protein translocation machinery, especially the ${\alpha}-COP$ of COPI vesicle, and cell wall biogenesis in fungi. We also discussed potential use of secretory mutants in basic and applied research of the fungal cell walls.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.171-177
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• 2004

The endoxylanase (642 bp; 213 amino acids) and $\beta$-xylosidase (1,602 bp; 533 amino acids) genes from Bacillus sp. were amplified by PCR and separately inserted into the downstream of the yeast ADH1 promoters, resulting in the pAEDX-1 (7.63 kb) and pAEX (8.47 kb) plasmids, respectively. When the yeast transformants, S. cerevisiae SEY2102 harboring pAEDX-1 or pAEX, were grown on YPD medium, the total activities of the enzymes were approximately 9.8 unit/ml for endoxylanase and 2.9 unit/m1 for $\beta$-xylosidase. When the three kinds of xylan from oat spelts, birch wood, and corncob were hydrolyzed by treating with recombinant endoxylanase and $\beta$-xylosidase, it was found that xylose, xylobiose, and xylotriose were produced. To efficiently hydrolyze xylan, various reaction conditions such as amount of enzymes, substrate type, substrate concentration, temperature, and reaction time were examined. The optimized conditions for the hydrolysis of xylan were as follows: amount of endoxylanase, 10 units; amount of $\beta$-xylosidase, 10 units; temperature, $50^\circ{C}$; substrate type, oat spelts xylan; substrate concentration, 6%; reaction time, 1 h. Under the optimal condition, xylose was mainly produced from oat spelts xylan by cooperative action of endoxylanase and $\beta$-xylosidase.

• Korean Journal of Microbiology
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• v.44 no.2
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• pp.105-109
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• 2008

We studied on the function and localization of fission yeast Schizosaccharomyces pombe Nup97p, which is homologous to nucleoporin Nic96p in budding yeast Saccharomyces cerevisiae. There was no effect on growth and $poly(A)^{+}$ RNA distribution of cells when nup97 gene was overexpressed. However, the haploid ${\Delta}nup97::kan^{r}$ null mutants confirmed extensive $poly(A)^{+}$ RNA accumulation in the nucleus, abnormal DNA distribution, and cessation of growth when nup97 expression was repressed. We determined the subcellular localization of Nup97 tagged at the N terminus or the C terminus with GFP. Both fusions complemented growth defect of ${\Delta}nup97::kan^{r}$ null mutants. An integrated version of the nup97-GFP fusion was constructed at the nup97 locus. Nup97-GFP fusions expressed from its own promoter was localized at the nuclear periphery with a punctate appearance. These results suggest that Nup97p in fission yeast is also nucleoporin, which is involved in mRNA export.

• Food Science and Preservation
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• v.8 no.4
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• pp.412-418
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• 2001

This study was carried out to set up alcohol fermentation condition for uncooked brown rice. Response surface methodology(RSM) was applied to optimize and monitor of the alcohol fermentation condition with uncooked brown rice. The optimal yeast strain for fermentation of uncooked brown rice was S. cerevisiae GRJ. The polynomial equation for alcohol contents, brix pH and total acditiy showed 0.8828, 0.8409, 0.9431 and 0.9280 of R$^2$, respectively. Optimum range of uncooked alcohol fermentation for maximum alcohol contents were 0.34%(w/w) of enzyme concentration and 350%(w/w) of added water content, respectively. Predicted values at optimum alcohol fermentation condition agreed with experimental values.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.417-424
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• 1989

The volatile constituents of Mugwort seeds were extracted by simultaneous steam distillation-extraction apparatus, and analyzed by combined GC and GC-MS. Of the 73 compounds identified from Mugwort seed extract, the main volatile compounds were campher (14.242%), borneol(12.812%), 1.8-cineol(6.437%) and terpinen-4-ol(1.185%) comprising about 35%. Effect of the volatile constituents (champher, borneol, 1.8-cineol, terpinen-4-ol and essential oil) on the growth of Microorganism (B. subtilis, E. coli, S. cerevisiae, L. mesenteroides, L. Plantarum, A. oryzae). Of the volatile compounds had a antibiological effect, terpinen-4-ol was the most effective in volatile compound.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.941-946
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• 2002

Propolis was extracted using various concentrations of ethanol at different solvent-sample ratios. Volatile flavor components of propolis were detected by GC/MS, and the principal components were analysed. The content of total flavonoids (TF) in propolis extract increased 2 to 14% with increasing concentration of ethanol in the extraction solvent from 20 to 50%, but deceased slightly between of 60 and 70%. The 70% ethanol extract of propolis had the strongest antimicrobial activities to E. coli, L. plantarum and S. cerevisiae. Propolis ethanol extracts (2 to 14%) showed higher antioxidative activities when added oil to soybean oil during storage at $37^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.49 no.4
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• pp.501-509
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• 2021

The increasing demand for baked products has given a boost to research on isolation and selection of novel yeast strains with improved leavening activity. Twelve sourdough samples were collected from several localities of the Fez region in Morocco. The pH and total titratable acidity (TTA) values of these samples varied from 3.03-4.63 and 14-17.5 ml of 0.1 N NaOH/10 g of sourdough, respectively, while yeast counts ranged from 5.3 6.77 Log CFU/g. Thirty-two yeast isolates were obtained and evaluated for their leavening ability. Out of all isolates, four yeasts molecularly identified as Saccharomyces cerevisiae (three strains) and Kluyveromyces marxianus (one strain) showed highest specific volumes of 4.69, 4.55, 4.35 and 4.1 cm³/g, respectively. These strains were further assessed for their tolerance to high concentrations of salt, sugar, elevated temperatures, and low pH conditions. K. marxianus showed higher resistance than the S. cerevisiae. Thus, Moroccan sourdoughs harbor technologically relevant yeasts that could be used as potential starters for bread preparation.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.722-726
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• 2005

The use of isolated wine yeasts in winemaking processes is preferable to spontaneous fermentation. Selection criteria of wine yeast strains depend also on capacity and rate of fermentation and on alcohologenic capabilities. Our studies have described the dynamics of fermentation of wine musts by some isolated wine yeast strains of Saccharomyces genus: strains 6 and 8 of S. cerevisiae var. ellipsoideus (S. ellipsoideus) and strains 5 and 7 of S. bayanus var. oviformis (S. oviformis). All have high technological properties and all are adapted for the specific pedoclimatic conditions of some areas of Sibiu viticultural region. The selected strains were used as inocula to ferment Sauvignon, Muscat Ottonel, Rose Traminer, and Pino Gris musts in controlled laboratory conditions. It was found that higher initial oxygen concentration in must is necessary to accelerate the fermentation of all the wine yeast strains studied. In order to obtain quality wines, strains with considerable fermentative capacity, high alcohologenic capabilities, and a good conversion efficiency are recommended.

• Food Engineering Progress
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• v.15 no.1
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• pp.22-27
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• 2011

Changes in total nitrogen (T.N.) and total phosphate (T.P.) content in environmental waste water upon the reaction of biological purifying reagents were measured and the reaction rate was evaluated. The purification capacity of two biological purifying reagents composed of vegetable Lactobacillus fermentum (V.L.F.), Saccharomyces cerevisiae(S.C), and Bacillus subtilis(B.S.) were evaluated and compared with that of commercial water purification system operating by local government. After 18days of reaction, the mixture of V.L.F. and S.C. showed dramatic decrease of T.N.(36.21% of the initial value). The mixture of V.L.F., S.C., and B.S. showed faster reaction rate to decrease T.P. compared with that of the mixture of V.L.F. and S.C. The reaction constant of mixture of V.L.F. and S.C. was estimated to be 0.178 $day^{-1}$ by the curve fitting of the data of changes in T.N. during the reaction.

• Mycobiology
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• v.42 no.4
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• pp.427-431
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• 2014

Mitochondrial protein Nfu1 plays an important role in the assembly of mitochondrial Fe-S clusters and intracellular iron homeostasis in the model yeast Saccharomyces cerevisiae. In this study, we identified the Nfu1 ortholog in the human fungal pathogen Cryptococcus neoformans. Our data showed that C. neoformans Nfu1 localized in the mitochondria and influenced homeostasis of essential metals such as iron, copper and manganese. Marked growth defects were observed in the mutant lacking NFU1, which suggests a critical role of Nfu1 in Fe-S cluster biosynthesis and intracellular metal homeostasis in C. neoformans.