• Korean Journal of Microbiology
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• v.41 no.2
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• pp.146-151
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• 2005

To construct an amylolytic industrial strain of Saccharomyces cerevisiae, the glucoamylase cDNA gene (GAl) from Aspergillus awamori was expressed under the control of the alcohol dehydrogenase gene promoter (ADC1p) and integrated into the chromosomes of industrial S. cerevisiae. An integrative cassette lacking bacterial ampicillin resistance gene but containing the GA1 gene, $\delta$ sequences of Ty1 retrotransposon as target sites for homologous recombination and S. cerevisiae aureobasidin A resistance gene (AUR1-C) as the selection marker was constructed to obtain a strain eligible for commercial use. Industrial S. cerevisiae transformed with this 15-integrative cassette efficiently secreted glucoamylase into the medium and grew on starch as the sole carbon source. The transformants were mitotically stable for 100 generations in nonselective medium.

• Journal of Life Science
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• v.13 no.6
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• pp.933-942
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• 2003

CoenzymeQ is a quinone derivative with a long isoprenoid side chain. It transports electrons in the respiratory chain located in the inner mitochondrial membrane of eukaryotes and the plasma membrane of prokaryotes. It also functions as an antioxidant. Saccharomyces cerevisine coq mutants, that are deficient coenzyme Q biosynthesis fail to aerobically grow. They are not able to grow on non-fermentable carbon sources, such as glycerol, either The putative $coq^{-7}$ gene involved in coenzyme Q biosynthesis of Neurospora crassa was cloned and used for complementation of S. cerevisiae coq7 mutant. The predicted amino acid sequence of N. crassa COQ7 showed about 58% homology with Coq7p of S. cerevisiae. The growth rate of S. cerevisiae $coq^7$ mutant transformed with the N. crassa $coq^{-7}$ gene was restored to the wild-type level. The complemented 5. cerevisiae strain was able to grow with glycerol as a sole carbon source and showed less sensitivities to linolenic acid, a polyunsaturated fatty acid.

• Journal of Environmental Health Sciences
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• v.23 no.4
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• pp.21-25
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• 1997

A study on the removal of mercury by Saccharomyces cerevisiae and Aureobasidium pullulans was done, in which the model of adsorption isotherm and adsorption rate was proposed. The adsorption isotherm of mercury by S. cerevisiae was accorded with Langmuir model but A. pullulans was followed to Freundlich model. The amount of mercury removed by A. pullulans was higher than that of S. cerevisiae, but the adsorption rate of mercury by A. pullulans was slower than that of S. cerevisiae. In a rapid adsorption process, therefore, it is more useful to use S. cerevisiae as a biosobent.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.487-493
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• 1998

This study was attempted to investigate the changes of chemical components by different yeast strains during alcohol fermentation at $12^{\circ}C$. Saccharomyces cerevisiae, Saccharomyces cerevisiae+Schizosaccharomyces pombe, and Schizosaccharomyces pombe were inoculated in the Seibel grape must, respectively. Sch. pombe began to metabolize malic acid after 4 days fermentation actively and utilized approximately 54% of initial malic acid. Ethanol contents of S. cerevisiae, S. cerevisiae+Sch.. pombe and Sch. pombe were 11.5%, 11.2%, and 10.0%, respectively. The fermentability of Sch. pombe was slower than that of S. cerevisiae. The production of sulfite showed a positive linear relationship with the yeast growth (P<0.01). Sensory scores indicated that the wine samples fermented by S. cerevisiae and Sch. pombe were not significantly different in color, odor, after taste and overall acceptability. Especially, the taste of Sch. pombe was significantly better than that of S. cerevisiae (P<0.05).

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1160-1164
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• 2008

An novel amylolytic yeast, Saccharomyces cerevisiae HA 27, isolated from nuruk, displayed resistance against high sugar (50% glucose) and alcohol (15%). Maximal production of amylolytic enzyme by S. cerevisiae HA 27 was achieved on 9 days of cultivation at the optimal temperature $20^{\circ}C$ and pH 6.0. The activity of amylolytic enzyme produced by S. cerevisiae HA 27 was stable, even at $70^{\circ}C$, and over a broad pH range (4.0-11.0). Also, the amylolytic enzyme of S. cerevisiae HA 27 showed optimal activity in pH 5.0 at $50^{\circ}C$. S. cerevisiae HA 27 exhibited 6.2%(v/v) alcohol fermentation ability using starch as a carbon source.

• KSBB Journal
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• v.26 no.5
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• pp.439-442
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• 2011

1,2-propanediol (1,2-PD) is a commodity chemical that is currently produced from petrochemical derivatives. Saccharomyces cerevisiae is well characterized and a successful industrial microorganism to enable the improvement of the 1,2-propanediol production by metabolic engineering. A recombinant S. cerevisiae M3G3 was used to produce 1,2-propanediol. S. cerevisiae M3G3 is the diploid strain that contains 3 copies of mgs (methylglyoxal synthase) and gldA (glycerol dehydrogenase). S. cerevisiae M3G3 was cultivated at various culture conditions by changing culture temperature, glucose concentration, and inducer concentration. Also the effect of induction time was studied to optimize the production of 1,2-propanediol. Batch and fed-batch cultivation of S. cerevisiae M3G3 was performed by using a 5 L jar fermenter. The highest concentration of 1,2-propanediol in batch cultivation was 0.86 g/L and it was further improved to 1.33 g/L in fed-batch cultivation.

• The Korean Journal of Mycology
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• v.49 no.2
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• pp.243-248
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• 2021

In this study, screening of potent non-pathogenic wild yeast with high anti-dementia butyrylcholinesterase (BChE) inhibitory activity and production condition of a BChE inhibitor were described. Among 36 non-pathogenic wild yeasts, Saccharomyces cerevisiae WJSL 0113 showed the highest BChE inhibitory activity of 85.2%. The specific BChE inhibitor was maximally produced when S. cerevisiae WJSL 0113 was cultured at 30℃ for 48 h in a yeast extract-peptone-dextrose medium.

• KSBB Journal
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• v.26 no.6
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• pp.569-571
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• 2011

Reduction of 3-chloro-4-fluoropropiophenone by Saccharomyces cerevisiae as a whole cell biocatalyst was optimized. Effects of glucose, S. cerevisiae and 3-chloro-4-fluoropropiophenone concentrations on conversion of reduction reaction was investigated. Optimum concentrations of glucose, S. cerevisiae and 3-chloro-4-fluoropropiophenone were 100, 40 and 20 g/L, respectively. At optimum condition, 100% of conversion was achieved in 12 hours of reaction.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.744-748
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• 2004

Effects of Monascus anka and Saccharomyces cerevisiae on wine brewing were investigated. Alcohol dehydrogenase activity in cell-free extracts of M. anka was 56.89% as compared to 100% of S. cerevisiae. Although initial fermentation was low, M. anka exhibited very similar fermentation pattern and ethanol production to those of S. cerevisiae. Acidity and reducing sugar content of red wine produced by M. anka were higher than those of S. cerevisiae-produced one. During fermentation, color value increased, whereas turbidity decreased in both red wine. M. anka-produced wine showed higher color value than S. cerevisiae-produced one. During fermentation, phenolic compounds known as antioxidants of red wine decreased. Total phenolic content (1608.01 mg/L) of M. anka-produced red wine was significantly higher than that (1337.60 mg/L) of S. cerevisiae-produced one (p<0.05). These results suggest quality of red wine could be improved using M. anka.

• Microbiology and Biotechnology Letters
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• v.25 no.3
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• pp.266-270
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• 1997

From persimmon fruits, about 40 yeast strains were isolated and tested for their ability of alcohol fermentation were tested. Among them, two strains, RCY14 and RCY15, showing the highest alcohol fermentibility were selected for further investigations. They were identified as Saccharomyces cerevisiae and Saccharomyces kluyveri based on their morphological, cultural and physiological properties. Their optimum condition for the alcohol fermentation in YPD-15% glucose was pH 6.0, 30$circ$C and 120 rpm of shaking speed. The alcohol yields of S. cerevisiae RCY14 and S. kluyveri RCY15 in a persimmon juice were 94.54 and 96.81%, respectively. Although the alcohol yields of both strains were not very high in YPD-15% glucose, they were much higher in a persimmon juice as compared to those of S. cerevisiae Balyon-1, S. cerevisiae 701 and S. cerevisiaein W3 which are being used in the industrial alcohol fermentation.