• Journal of KIISE:Software and Applications
• /
• v.33 no.2
• /
• pp.143-153
• /
• 2006

Microarray which enables us to obtain hundreds and thousands of expression of gene or genotype at once is an epoch-making technology in comparative analysis of genes. First of all, we have to measure the intensity of each gene in an microarray image from the experiment to gain the expression level of each gene. But it is difficult to analyze the microarray image in manual because it has a lot of genes. Meta-gridding method and various auto-gridding methods have been proposed for this, but thew still have some problems. For example, meta-gridding requires manual-work due to some variations in spite of experiment in same microarray, and auto-gridding nay not carried out fully or correctly when an image has a lot of noises or is lowly expressed. In this article, we propose Hierarchical Grid Alignment algorithm for new methodology combining meta-gridding method with auto-gridding method. In our methodology, we necd a meta-grid as an input, and then align it with the microarray image automatically. Experimental results show that the proposed method serves more robust and reliable gridding result than the previous methods. It is also possible for user to do more reliable batch analysis by using our algorithm.

• Korean Journal of Poultry Science
• /
• v.32 no.3
• /
• pp.211-217
• /
• 2005

This study was carried out to investigate the effects of Saccharomyces cerevisiae (wild yeast mutant), Saccharomyces cerevisiae hFeHLC (ferritin containgig yeast) and chelated Fe diets on the Productivity and egg qualify of laying hens. A total of 245 'Brown Tetra' layers 35 weeks aged was randomly alloted to seven dietary treatments : 1) control diet no iron added, 2) diet supplemented $0.1\%$ wild yeast mutant (YM03), 3) diet supplemented $1.0\%$ wild yeast mutant (YM03), 4) diet supplemented $0.1\%$ ferritin with yeast (YF04), 5) diet supplemented $1.0\%$ ferritin with yeast (YF04), 6) diet supplemented $0.01\%$ chelated Fe and 7) diet supplemented $0.1\%$ chelated Fe. The egg Production rate was significantly increased in layers 134 Fe supplemented diets (p<0.05). Egg weight was significantly reduced in layers fed $0.1\%$ chelated Fe diet (P<0.05). Fe content of egg yolk was significantly increased in $1.0\%$ YF04 and $0.1\%$ chelated Fe treatments (P<0.05). There were no significant differences in shape index, albumin index and yolk index of eggs of layers fed diets Fe supplementation (P>0.05). The haugh unit of eggs was significantly increased in layers fed YM03, YF04 and chelated Fe supplemented diets (p<0.05). TBA value of egg was significantly increased in different iron Fe treatments except of $0.1\%$ YM03 (P<0.05). The yolk cole. of eggs was significantly increased in $1.0\%$ YF04 diet (P<0.05).

• Microbiology and Biotechnology Letters
• /
• v.43 no.1
• /
• pp.56-64
• /
• 2015

It has been known for some time to the wine industry that non-Saccharomyces yeasts play an important role in increasing volatile components through the secretion of extracellular enzymes. The objective of this study was to investigate what types of enzymes are produced by 1,007 non-Saccharomyces yeast strains isolated from Korean fermented foods. Among 1,007 yeast strains, the 566, 45 and 401 strains displayed β-glucosidase, glucanase and protease activity, respectively. In addition, the 563 and 610 strains possessed tolerances against cerulenin and TFL, and the 307 strain was tolerant to 15% ethanol. Yeasts producing harmful biogenic amines and hydrogen sulfide were excluded from further study, and eventually 12 yeast strains belonging to the genera Wickerhamomyces, Hanseniaspora, Pichia, Saccharomyces were identified, based on the 26S rRNA gene sequences. Among the 12 strains, the 9 and 5 strains possessed glucose and ethanol tolerance, respectively. Yeasts belonging to the genus Saccharomyces produced more than 8% alcohol, but non-Saccharomyces yeasts produced only 3% alcohol.

• The Korean Journal of Mycology
• /
• v.19 no.2
• /
• pp.136-142
• /
• 1991

Colonial morphology of the various yeasts grown on the yeast morphology agar me­dium containing orange-yellow pigments extracted from the fruits of Gardenia jasminoides (GJPM) was investigated in hopes of the differential identification of yeasts on primary cultures. Colonies of Candida lusitaniae and Ca. guilliermondii on GJPM turned to prussian blue within three days of incubation and Ca. tropicalis and Ca. viswanathii turned to bluish gray but the latter species turned to deep blue after 7 days. Ca. krusei, Saccharomyces cerevisiae, and Torulopsis glabrata showed neutral gray, grayish green, and baby blue respectively after one or two weeks. However, the colonies of Ca. albicans and parapsilosis remained unchanged even after 20 days. Colonial color of Cryptococ­cus neoformans showing brown to purple brown was distinguishable not only from buff color of Cr. laurentii after one or two weeks incubation but also from those of Candida spp. Growth of certain species was promoted on GJPM. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts which were often encountered in sputum or other clinical specimens.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.1
• /
• pp.43-49
• /
• 2014

Panax ginseng C.A. Meyer has been used as a traditional medicinal ingredient and the ginseng flower-buds also proved to have good medicinal properties. In this study, in order to enhance immune activities of ginseng flower-bud, the ginseng flower-bud extract was being fermented by Bacillus subtilis KCTC 1022 (BS), Lactobacillus plantarum KCTC3 and Saccharomyces cerevisiae strain CHY1011 (SC). Mice were orally administered daily for two weeks at two different concentrations (100 and 200 mg/kg B.W.). Treatment samples were water extracts of ginseng flower-buds (FD), water extracts of fermented ginseng flower-buds (FM) and controls for saline solution. Cytokine production (IL-6, TNF-${\alpha}$) either stimulated with LPS or not stimulated with LPS was detected by the ELISA assay when using the cytokine kit. Cytokine was statistically increased at supplemented groups with LPS in both the 100 and the 200 mg/kg B.W. and treatment with FM significantly decreased the LPS-induced TNF-${\alpha}$ and IL-6 production more than the treatment with FD. The results of this study may suggest that supplementation with FM increases the immune function by regulating cytokine production capacity for activated macrophages.

• Microbiology and Biotechnology Letters
• /
• v.14 no.2
• /
• pp.125-131
• /
• 1986

In order to obtain the optimum conditions for intact yeast cell transformation in the various yeast host-vector systems, 3 yeast plasmid vectors, YRp7, YEpl3 and YIp5 were introduced into 5 yeast hosts, Saccaromyces cervisiae Dl3-1A, DKD-5D, DBY-746, MC-16 and S2022D with various transformation conditions, and plasmid stabilities in all the transformants were also observed. The highest transformation frequencies in all the host-vector system were obtained in the 16 hour Cultured cell (5.4 $\times$ 10$^6$ - 2.4 $\times$ 10$^8$cells/$m{\ell}$) treated with 0.1-0.2 M lithium chloride in 0.1 M tris-HCl (pH 7.6), 35% polyethylene glycol 4000, and heat-shocked at 42$^{\circ}C$ for 5 minutes after 60 minutes of induction. The intact cell transformation got more transformation frequency in DKD-5D (YRp7) and DBY-746 (YEpl3) than protoplast transformation, but reverse tendency was observed in DKD-5D (YEp13) and Dl3-lA (YRp7). The transformants, D13-1A (YRp7) and DKD-5D (YRp7) were very unstable in selective medium, with 80 to 85% of the transformants losing the plasmid after 70 generations, but the transformants, DKD-5D (YEpl3) and DBY-746 (YEpl3) were quite stable, with 35% of the transformants losing the plasmid.

• Journal of Life Science
• /
• v.20 no.2
• /
• pp.269-274
• /
• 2010

An antifungal antibiotic-producing strain, BCNU 2003, was isolated from forest soil in Korea. The morphological and physiological characters, and 16S rRNA sequences analysis of strain BCNU 2003 identified this strain as Bacillus genus. The Bacillus sp. BCNU 2003 showed strong antifungal activities against Aspergillus niger, Trichophyton mentagrophytes and Trichophyton rubrum with inhibition ranging from 62.05 to 63.49% by using dual culture technique. Bacillus sp. BCNU 2003 produced a maximum level of antifungal substances under aerobic incubation at 28oC and pH 6.5-7.2 for 6 days in LB broth. Ethyl acetate extract of the cultured broth showed strong antifungal activity and a broad antifungal spectrum against various pathogenic fungi. The minimum inhibitory concentration (MIC) values for its active extracts ranged between 0.0625 mg/ml and 1 mg/ml. In addition, Bacillus sp. BCNU 2003 was determined to have the ability to produce enzymes such as amylase, protease, gelatinase and catalase.

• The Korean Journal of Mycology
• /
• v.40 no.4
• /
• pp.224-228
• /
• 2012

In order to screen interactor(s) of the Aspergillus nidulans ${\alpha}$-COP of COPI vesicle, we performed the yeast two hybrid screening by using the gene for A. nidulans ${\alpha}$-COP as a bait and identified ${\varepsilon}$-COP of the COPI vesicle as an interacting protein. The A. nidualns gene for the ${\varepsilon}$-COP was designated $aneA^+$ ($\underline{A.}$ $\underline{n}$idulans $\underline{e}$psi-lone-COP), which encoded 296 amino acid residues with high level of identity with orthologs from other fungi. Domain analyses with yeast two-hybrid system suggested that the interaction between ${\alpha}$-COP and ${\varepsilon}$-COP relied on the C-terminus of both proteins, and that the N-terminal WD domian of ${\alpha}$-COP and the TPR region of ${\varepsilon}$-COP were not essential but required for the enhancement of the interaction. These results indicate that the interaction mode between ${\alpha}$-COP and ${\varepsilon}$-COP of COPI vesicle is evolutionarily well conserved in eukaryotes.

• Applied Biological Chemistry
• /
• v.16 no.2
• /
• pp.78-84
• /
• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• Korean Journal of Food Science and Technology
• /
• v.13 no.3
• /
• pp.181-187
• /
• 1981

The changes in the chemical composition of yeast extracts during autolysis and their effect to the sensory quality were studied with baker's yeast, Saccharomyces cerevisiae. The amounts of extracted solids, proteins, amio-N. amino acids, especially glutamic acid, alanine and lysine, increased by the autolysis time up to 48 hrs. The results of sensory evaluation made by the multiple paired comparision test and Duncan's test indicated a significant difference is taste by the time of autolysis. In the profile test, the flavor character notes expressed by the panel were 17 different characters, 11 in aroma and 6 in taste. The character notes and the intensity of flavor changed with the time of autolysis. The sharp and beany flavor of the extracts which was autolyzed for 4 hours turned into meaty and worty flavor by 48 hours of autolysis. A proper arrangement of the flavor characters in the quantitative descriptive chart could provide a weighted value of the flavor grade. The aroma grade index and the taste grade index correlated to the amplitudes of the profile test.