• Korean Journal of Microbiology
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• v.32 no.1
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• pp.34-39
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• 1994

The gene encoding ${\alpha}$-amylase of Schwanniomyces castellii was cloned in Saccharomyces cerevisiae. The 5.0-kilobase insert was shown to direct the synthesis of ${\alpha}$-amylase. Southern blot analysis confirmed that this ${\alpha}$-amylase gene was derived from the genomic DNA of Sch. castellii. Immunoblot analysis showed that ${\alpha}$-amylase production from S. cerevisiae transformant was less than that of donor strain. The ${\alpha}$-amylase secreted from S. cerevisiae transformant was shown to be indistinguishable from that of Sch. castellii on the basis of molecular weight and enzyme properties.

• The Journal of Natural Sciences
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• v.15 no.1
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• pp.79-88
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• 2005

There are five isoforms of thiol peroxidase in yeast. Each isoform was named after its subcellular localization such as cytoplasmic TPx I, cTPx II, cTPx III, mitochondrial TPx (mTPx), and nuclear TPx (nTPx). Recently, we reported that unlike other TPx null mutants, cTPx IInull mutant showed a slow-growth phenotype. This observation suggests that cTPx II might be involved in yeast cell growth. In this study, for a first step toward to investigate the physiological function of cTPx II in yeast, we have identified a novel interaction between cTPx II and various proteins by using the yeast two-hybrid system.

• Journal of Microbiology and Biotechnology
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• v.5 no.4
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• pp.224-228
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• 1995

Fed-batch fermentations were conducted to produce human lipocortin-I (LC1), a potential anti-inflammatory agent, from recombinant Sacchromyces cerevisiae carrying a galactose-inducible expression system. The cell growth, expression level of LC1, and the plasmid stability were investigated under various LC1 induction modes performed by three different galactose feeding strategies. Galactoe was fed to induce the expression of LCl from the beginning (initial induction) of culture or when the cell concentration reached 120 OD (mid-phase induction) or 300 OD (late induction). Among the three galactose-induction modes tested, the initial induction mode yielded the best result with respect to a final expression level of LC1. Fedbatch fermentation with initial induction mode produced LC1 at a conentration of 220 mg/l, which corresponded to 1.38- and 1.53-fold increases over those produced by mid-phase and late induction modes.

• Applied Biological Chemistry
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• v.28 no.3
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• pp.196-201
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• 1985

Several interesting aromas could be produced from the cultures of Saccharomyces cerevisiae depending on the amino acids used as sole nitrogen source. The yeast produced a fusel oil odor in leucine-medium, an aroma of traditional Korean rice wine in aspartic acid-medium and a floral note in phenylalanine-medium, respectively, Ethanol, iso-amyl alcohol, iso-butanol and n-propanol were found as major volatile con stituents in all the above three cultures. In addition to these compounds, phenethyl alcohol was present as major volatiles both in the aroma concentrates of the phenyl alanine and aspartic acid cultures, and phenethyl acetate only in the phenylalanine culture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1017-1021
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• 2004

To isolate a mutant which overproduces threonine and tryptophan, mutants of Saccharomyces cerevisiae were screened after UV and EMS mutagenesis. Hydroxynorvaline, a Thr analogue was used for selection of a Thr-overproducing mutant after UV mutagenesis. Among 31 mutants, TC 5-1 was selected as the strain candidate, based on amino acid analysis. TC 5-1 was then treated by EMS mutagenesis for Trp overproduction. Eight mutants were selected using fluorotryptophan for Thr and Trp overproducing strains. Amino acid analysis results showed that TC 6-1 was the best strain since it had the highest amount of Thr and Trp among mutants.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.399-405
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• 1999

Intergeneric hybrids between Saccharomyccopsis fiburigera KCTC 7393 and Saccharomyces cerevisiae KCTC 7049 (tyr-, ura-) were obtained by nuclear transfer technique. Nuclei isolated from the wild type S. fiburigera strain were transfered into auxotrophic S. cerevisiae mutants and new strains showing an increased starch degrading capability were selected. Maximum production of protoplasts was obtained from the treatment with 0.1 % Novozym 234 at $30^{\circ}C$ for 90 min, and most effective osmotic stabilizer for the isolation of protoplasts was 0.6 M KCl at pH 5.8. The frequency of protoplast regeneration was 14.64% under the conditions. Genectic stability, conidial size, DNA content, and nuclear stain suggested that the fusants were aneuploidy. The specific activity of ${\alpha}-amylase$ was observed to increase about $1.2{\sim}1.9$ folds.

• Journal of Microbiology and Biotechnology
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• v.15 no.5
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• pp.965-970
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• 2005

In our previous study [14], we found that heat-shock exposure did not stimulate the neutral trehalase activity in Sacchromyces cerevisiae KNU5377, but did in ATCC24858. Consequently, the trehalose content in KNU5377 became 2.6 times higher than that in ATCC24858. Because trehalose has been shown to stabilize the structure and function of some macromolecules, the present work was focused to elucidate the relationship between trehalose content of these strains and thermal stabilities of whole cells, through differential scanning calorimetry (DSC), and to predict critical targets calculated from the hyperthermic cell killing rates. These analyses showed that the prominent DSC transition of both strains gave identical $T_m$ (transition temperature) values in exponentially growing cells, and that the $T_m$ values of critical targets was about $3^{\circ}C$ higher in KNU5377 than in ATCC24858. Both heat-shocked KNU5377 and ATCC24858 cells displayed similar shifts in their DSC transition profiles. On the other hand, the $T_m$ value of the critical target of KNU5377 was decreased by $2.1^{\circ}C$, which was still higher than ATCC24858 showing no changes. In view of these results, the intrinsic thermotolerance of KNU5377 did not appear to result from the stability of entire cellular components, but rather possibly from that of particular macromolecules, including critical targets, even though it should be investigated in more details. Although the trehalose levels in heat-shocked cells are significantly different, as described in our previous study [14], the overall pattern of thermal stabilities and their predicted critical targets in two heat-shocked strains seemed to be identical. These data suggest that the trehalose levels examined before and after heat shock of exponentially growing cells are not closely correlated with the stabilities of whole cells and/or critical targets in both yeast strains.

• KSBB Journal
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• v.25 no.2
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• pp.187-192
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• 2010

We designed the optimal operational strategy in repeated fed-batch ethanol fermentation using Sacchromyces cerevisiae ATCC 24858 in views of ethanol yield, specific ethanol production rate, and ethanol productivity, when the aeration rate were controlled at 0.0 and 0.33 vvm. Coincidentally, the time intervals of withdrawal-fill of culture medium (24 and 36 h) were investigated. Ethanol yield and ethanol productivity when the aeration was carried out at 0.33 vvm were superior to those when the aeration was not carried out. Additionally, those parameters when the time interval of withdrawal-fill of culture medium was 24 h were superior to those when time interval of withdrawal-fill of culture medium was 36 h. The total ethanol production reached at the greatest value, 703.8 g-ethanol, when the aeration was carried out at 0.33 vvm and the time interval of withdrawal-fill of culture medium was 24 h. In this study, we verified experimentally the necessity of designing the operational strategy for increasing ethanol production in terms of aeration rate and time interval of withdrawal-fill of culture medium in the repeated fed-batch ethanol fermentation.

• Journal of Food Hygiene and Safety
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• v.4 no.1
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• pp.37-44
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• 1989

The present work was to study the changes of nonvolatile amines and microorganism in fermentation of anchovy during 12 weeks with addition of various concentration of sodium chloride. Changes of histamine occured significantly during fermentation of anchovy with 10, IS, 20% salt and 10% mixed salts (5.0% NaCl+5.0% KCl). A maximum histamine content was observed in anchovy fermented for 6 weeks while the change of histamine content was not with addition of 20% sodium chloride. Tyramine was found at highest contents in the fermented anchovy of 10% mixed salts and increased markedly in all anchovy fermented for 8 weeks. Cadaverine content was higher in fermented for all fermentation periods than in raw. During fermentation cadaverine contents increased significantly in fermented with 10% mixed salts. In contrast with that, fermented anchovy with 20% sodium chloride had very low those content and high sodium chloride concentration had influenced on amine formation. Although the highest content of putrescine was observed in fermented for 8 weeks, those content was not changed significantly during fermantation. The growth of Microflora, Achromobacter, Aeromonas and Pseudomonas were found in the in itial fermantation and Micrococus, Pediococcus, Lactobacillus and Saccharomyces were found during all fermentation periods.

• The Korea Journal of Herbology
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• v.23 no.3
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• pp.103-112
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• 2008

Objectives : This research aimed to study the cytotoxicity and immuno modulating activity of fermented Artemisia argyi Lev. et Vant.(Compositae). Methods : Effect of fermented Artemisiae Argyi Folium extracts, which were fermented by Sacchromyces cerevisiae STV89(AFS), on cell viability, generation of ROS within cells, generation of NO and the level of cytokines($TNF-{\alpha}$ and IL-6) was measured using mouse macrophage RAW 264.7 cell. Results : 1. Result of MTT assay conducted to verify the cytotoxicity of fermented Artemisiae argyi folium extract illustrated that, when fermented Artemisiae argyi folium extract was processed for each concentration, there was no excessive induction of cytoxicity in the RAW 264.7 cell. 2. Fermented Artemisiae Argyi Folium extract increased the generation of H2O2 within RAW 264.7 cell as well as significantly increased inhibition of generation of H2O2 in macrophage induced by LPS. 3. Fermented Artemisiae Argyi Folium extract inhibited generation of NO in RAW 264.7 cell, and significantly inhibited increase in generation of NO of macrophage induced by LPS. 4. Fermented Artemisiae Argyi Folium extract, AFS has significantly reduced the increase in the generation of $TNF-{\alpha}$ above 10 ${\mu}g/mL$. 5. Fermented Artemisiae Argyi Folium extract, AFS has significantly reduced the increase in generation of IL-6 above 50 ${\mu}g/mL$. Conclusions : AFS fermented extract produced from Artemisiae Argyi Flium, have increased generation of ROS and reduced generation of NO in RAW 264.7 cell without excessively inducing cytotoxicity of RAW 264.7 cell. In addition, they displayed significant immuno modulating activities including inhibition of generation of $TNF-{\alpha}$ and IL-6 in macrophage, induced by LPS.