• KSBB Journal
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• v.21 no.5
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• pp.376-383
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• 2006

Pine needle(Pinus densiflora sieb, et zucc) extract has been used to improve cardiovascular disorders, detoxification of nicotine, the infirmities of age and curing diseases of unidentified symptoms. It has various useful components including amino acids, vitamin C, terpenoids and chlorophyll. In this study we have identified 8 different yeast strains that are developed spontaneously causing self fermentation in the extract. The self-fermented pine extract(SFPE) inhibited the growth of some bacterial strains like E. coli, Bacillus subtilis and Staphylococcus aureus. The SFPE($0.2{\mu}{\ell}/ml{\sim}0.3{\mu}{\ell}/ml$) showed 90% NBT superoxide scavenging activities which is similar for all tested samples of different ages. The 7 years old SFPE(0.15 mg/ml and 0.3 mg/ml) caused relaxation of spontaneous contraction and relaxation rhythm of thoracic arterial tissues from rat. Therefore, SFPE has useful effects such as antibacterial, antioxidant and improved blood circulation and could be a good source of functional food development.

• Microbiology and Biotechnology Letters
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• v.36 no.4
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• pp.291-298
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• 2008

The cardiovascular angiotensin I-converting enzyme inhibitory activity, fibrinolytic activity and bbb-secretase inhibitory activity of four kinds of red wine were investigated during fermentation and post-fermentation. After 10 days of fermentation, the antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activities of all the red wines ranged from 38.6% to 58.8%. However, the ACE inhibitory activities increased with the prolongation of the post-fermentation period; moreover, in the Vitis hybrid red wine, the ACE inhibitory activity reached its highest value, 76.9%, after 120 days of post-fermentation. During the fermentation and post-fermentation of all the red wines, fibrinolytic activity was weak or not detected. After 10 days of fermentation, Vitis labrusca B red wine exhibited the greatest antidementia $\beta$-secretase inhibitory activity of 54.8%, though $\beta$-secretase inhibitory activity decreased significantly to less than 10% during 120 days of post-fermentation. In conclusion, we obtained a highly valuable Vitis hybrid red wine that was fermented for 10 days at $25^{\circ}C$ with Vitis hybrid and S. cerevisiae K-7 and then post-fermentation for 120 days at $4^{\circ}C$.

• Microbiology and Biotechnology Letters
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• v.17 no.1
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• pp.1-7
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• 1989

To enhance the capability of starch fermentation of the transformant TSD-14, the heat treated protoplasts of TSD-14 were fused with the protoplasts of C. tropicalis (lys$^-$) in the presence of 30% (w/ v) PEG and 20 mM CaC1$_2$. Fusants were selected by nutritional complementation on minium medium and the fusion frequency was 4.4$\times$10$^{-5}$. All fusants tested were possessed of complemented traits concerning carbon compound assimilation, and the cell volumes of the fusants were approximately 1.5 times larger than the parental strains. The fusants were genetically very stable, and were able to hydrolyze alpha 1,4-glucosidic linkage as well as alpha 1,6-linkage of starch contrary to one of parents TSD-14, The most promising fusant FSC-14-75 produced 8.7% (v/v) of ethanol from 15% liquefied potato starch medium, but the result was enhanced to 9.3% (v/v) by addition of 0.3% peptone. The corresponding fermentation efficiency was 86.0%.

• Korean Journal of Agricultural Science
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• v.2 no.2
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• pp.445-450
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• 1975

These experiments were carried out to obtain useful yeast for Korean grape wine brewing. The 213 strains of yeasts were isolated from grapes sampled in Daejeon city and suburbs and then 3 strains among the isolated yeasts were selected as useful strains and identified. The results obtained as follows; 1. The 3 strains of W-49, W-50 and W-127 selected as useful yeasts were clarified to grape wine mash rapidly. 2. In the mashes clarified after storage of 45 days, the value of optical density of the case of W-50 strain was highest and the color was very thick, compared with the case of another strains. 3. In the pannel test of the grape wines, the case of W-49 and W-50 strains were best, the case of the W-127 strain and control yeast, Hb were similar each other as next order. 4. Among 3 strains selected as useful yeasts it were identified that the strains of W-49, W-50 selected as useful strains were Saccharomyces cerevisiae and the strain of W-127 was Saccharinyces pretoriencis by the Ladder manual. 5. All of these useful yeasts were appeared red color on TT C stain.

• Korean Journal of Poultry Science
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• v.33 no.2
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• pp.113-119
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• 2006

This study was carried out to investigate the effects of dietary Saccharomyces cerevisiae (wild yeast mutant) and Saccharomyces cerevisiae hFeHLC (ferritin containing yeast) and chelated Fe on growth performance and body composition of broiler chicks. A total of 252 (1-day old) 'Ross' broiler chicks were allotted to seven dietary treatments: I) control without iron supplementation, 2) 0.1% wild yeast mutant (YM03), 3) 1.0% wild yeast mutant, 4) 0.1% ferritin containing yeast (YF04), 5) 1.0% ferritin containing yeast, 6) 0.01% chelated Fe and 7) 0.1% chelated Fe. The highest weight gain obtained from broilers fed 0.01% chelated Fe was 2,121g, the lowest weight gain obtained from broilers fed control diet was 2.087g. The growth performance results were not significantly different in weight gain, feed intake and feed conversion ratio of broilers diets containing wild yeast, ferritin containing yeast and chelated Fe supplementation and control diets (P>0.05). The lowest iron content in meat was for control 30.51 mg/dL and the highest Fe content was for 0.1% ferritin containing yeast 41.58 mg/dL, but these were not significantly different (P>0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.12
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• pp.1776-1783
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• 2006

Despite being a rich source of protein (28-34%), karanj (Pongamia glabra) cake is found to be bitter in taste and toxic in nature owing to the presence of flavonoid (karanjin), tannin and trypsin inhibitor, thereby restricting its safe inclusion in poultry rations. Feeding of karanj cake at higher levels (>10%) adversely affected the growth performance of poultry due to the presence of these toxic factors. Therefore, efforts were made to detoxify karanj cake by various physico-chemical methods such as dry heat, water washing, pressure cooking, alkali and acid treatments and microbiological treatment with Sacchraromyces cerevisiae (strain S-49). The level of residual karanjin in raw and variously processed cake was quantified by high performance liquid chromatography and tannin and trypsin inhibitor was quantified by titrametric and colorimetric methods, respectively. The karanjin, tannin and trypsin inhibitor levels in such solvent and expeller pressed karanj cake were 0.132, 3.766 and 6.550 and 0.324, 3.172 and 8.513%, respectively. Pressure-cooking of solvent extracted karanj cake (SKC) substantially reduced the karanjin content at a cake:water ratio of 1:0.5 with 30-minute cooking. Among chemical methods, 1.5% (w/w) NaOH was very effective in reducing the karanjin content. $Ca(OH)_2$ treatment was also equally effective in karanjin reduction, but at a higher concentration of 3.0% (w/w). A similar trend was noticed with respect to treatment of expeller pressed karanj cake (EKC). Pressure cooking of EKC was effective in reducing the karanjin level of the cake. Among chemical methods alkali treatment [2% (w/w) NaOH] substantially reduced the karanjin levels of the cake. Other methods such as water washing, dry heat, HCl, glacial acetic acid, urea-ammoniation, combined acid and alkali, and microbiological treatments marginally reduced the karanjin concentration of SKC and EKC. Treatment of both SKC and EKC with 1.5% and 2.0% NaOH (w/w) was the most effective method in reducing the tannin content. Among the various methods of detoxification, dry heat, pressure cooking and microbiological treatment with Saccharomyces cerevisiae were substantially effective in reducing the trypsin inhibitor activity in both SKC and EKC. Based on reduction in karanjin, in addition to tannin and trypsin inhibitor activity, detoxification of SKC with either 1.5% NaOH or 3% $Ca(OH)_2$, w/w) and with 2% NaOH were more effective. Despite the effectiveness of pressure cooking in reducing the karanjin content, it could not be recommended for detoxification because of the practical difficulties in adopting the technology as well as for economic considerations.

• Journal of Life Science
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• v.19 no.12
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• pp.1685-1689
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• 2009

Phytochelatins (PCs) are small polypeptides synthesized by PC synthase (PCS). They are present in various living organisms including plants, fission yeast, and some animals. The presumed function of PCs is the sequestration of cytosolic toxic heavy metals like cadmium (Cd) into the vacuoles via vacuolar membrane localized heavy metal tolerance factor 1 (HMT-1). HMT-1 was first identified in fission yeast (SpHMT-1), and later in Caenorhabdtis (CeHMT-1). Recently, its homolog has also been found in PC-deficient Drosophila (DmHMT-1), and this homolog has been shown to be involved in Cd detoxification, as confirmed by the heterologous expression of DmHMT-1 in fission yeast. Therefore, the dependence of HMT-1 on PC in Cd detoxification should be re-evaluated. I heterologously expressed SpHMT-1 in cytosolic PC-deficient yeast, Saccharomycea cerevisiae, to understand the dependence of HMT-1 on PC. Yeast cells expressing SpHMT-1 showed increased tolerance to Cd compared with control cells. This result indicates that SpHMT-1 is not strictly correlated with PC production on its function. Moreover, yeast cells expressing SpHMT-1 showed increased tolerance to exogenously applied glutathione (GSH) compared with control cells, and the tolerance to Cd was further increased by exogenously applied GSH, while tolerance in control cells was not. These results indicate that the function of SpHMT-1 in Cd detoxification does not depend on PCs only, and suggest that SpHMT-1 may sequester cytosolic GSH-Cd complexes into the vacuole.

• Korean Journal of Microbiology
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• v.37 no.2
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• pp.130-136
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• 2001

The killing effects of two types(one-phase reactor and two-phase reactor) of UV-TiO$_2$photocatalytic system on the microorganisms have been studied. The UV-lamp which emits maximum 39 watts at 254 nm was prepared in these system. Three types of $TiO_2$ coating method were adopted. One type is thin film coated form on the quartz tube in the reactor and another one is surface rough coated form on the glass bead. The other one is $TiO_2$-mixed alginate bead form. UV irradiation was carried out for 1 min. In case of one phase reactor, the bactericidal efficiencies of E. coli by $TiO_2$-coated quartz tube and $TiO_2$-coated glass bead were 63.2% and 89.9%, respectively. In the air-bubbling system, the bactericidal efficiency was 95%, however, the efficiency decreased to 90.6% in the non-bubbling system. In the $TiO_2$-mixed alginate bead system, bactericidal efficiency was 86%. When $H_2O$$_2$ was treated (10, 15, 20, and 25 mg/ι) to the $TiO_2$-coated glass bead reactor, bactericidal efficiency significantly increased according to the concentration of $H_2$$O_2$. Two phase reactor showed more elevated efficiency. E. coli was more sensitive to the reaction than S. cerevisiae.

• Applied Biological Chemistry
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• v.40 no.6
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• pp.472-477
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• 1997

The effects of roasting Cassia tora L. were investigated for proximate composition, color, volatile flavor profile, microbial growth and alcohol fermentation. While moisture, protein and fat contents decreased with increasing roasting temperature, fiber and ash contents increased. The L, a and b values of Cassia tora L. extracts decreased with increasing temperature, and only a small difference in total color difference$({\Delta}E)$ was observed. A little difference in major flavor components between raw and roasted treatment was found during roasting. Furfuryl alcohol, a major component of coffee flavor, was separated from Cassia tora L. extracts extracted with ethyl ether. The yeast growth was the highest on the water-extract of Cassia tora L. roasted at $160^{\circ}C$. With increased levels of water-extract at $160^{\circ}C$, S. cerevisiae grew rapidly for 24 hr incubation and the growth rate was higher than the unroasted control group. The growth rate of Bacillus subtilis was the highest in a treatment of 0.5% concentration. Little differences in ${\alpha}-amylase$ produced from Bacillus subtilis were observed among the treatment groups. The total alcohol content increased with increasing roasting temperature during alcohol fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.3
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• pp.249-254
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• 1988

This studies were carried out to investigate the effect of ing redients of Kimchi such as garlic, ginger and leek on the fermentation of Kimchi. The effect of ingredients on the growth of lactic acid bacteria isolated from Kimchi and on the fermentation of salted chinese cabbbage and Kimchi were also investigated. The lactic acid bacteria isolated from Kimchi were identified as Lactosaciffeg plantaruut, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococus cerevisiae. The growth of these oreanismg was inhibited by garlic or ginger. Inhibitory effect of ginger or was more significant than that of garlic in the broth medium extracted from chinese cabbage at $37^{\circ}C$. The fermentation of salted chinese cabbage was inhibited by addition of garlic or ginger at $25^{\circ}C$. The fermentation of salted chinese cabbage inhibited during only first days and accerlated thereafter by addition of garlic. The fermentation of mixed in gredients added Kimchi was inhibitedduring 1 to 2 days compared with that of ingredients not added Kimchi. The inhibitory effect of ingredients on fermentation was due to growth inhibition of the lactic acid bacteria at initial period of fermentation.