• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.251-261
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• 1987

This study was attempted to increase the production of L-Threonine by Brevibacterium Flavum ATCC 14067, To select the strain which produce the highest threonine, mutants ere induced by N-methyl-N'-nitro-N-nitrosoguanidine treatment. The composition of media and cultural condition for its overproduction of threonine were also studied. In a threonine producer, strain B-13(Met-) was the strain producing the highest amount of threonige among methionine, lysine and isoleucine auxotrophs. The following results were obtained. 1. The wild strain and B-13(Met-) produced threonine 1.4mg/ml and 4.86mg/ml , respectively. 2. The optimum composition of medium for producing threonine by Brevibacterium Flavum B-13 was glucose 10%, ammonium sulfate 4%, potassium phosphate monobasic 0.2%, magnesium sulfate 0.05%, biotin $200{\mu}l$, thiamine $300{\mu}l$. Addition of nicotinic acid also led to increase L-threonine production. 3. In addition of organic nutrients to the fermentation medium, peptone n'ere effective and addition of methionine $100{\mu}g/ml$ produced the highest amount of L-Threonine. Aspartic acid and homoserine were also effective when these amino acid were added to the fermentstion medium. 4. Cultural conditon on threonine production by B-16 were investigated. The optimum pH was 7.0-8.0. The highest amount of threnine was produced after 4 days of cultural period.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.315-321
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• 1999

This study has been performed to deveope a yeast strain having high ${\alpha}$-amylase production ability using nuclear transfer method. Hybrids formed between the strains of Saccharomyces 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 mutants S. cerevisiae and selected the hybrids showing an increased starch degrading capability were selected (MN-16). This transformant grew best and produced maximal ${\alpha}$-amylase activity on the medium containing 2% (V/V) soluble starch. ${\alpha}$-Amylase from MN-16 was purified electrophoretically homogenety and its properties were investigated. The enzyme was purified about 10.6 fold with an overall yield 9.7% from the culture medium by ammonium sulfate fractionation. DEAE-Sephacel column chromatography, and Sephacryl S-200 column chromatography. The purified enzyme showed a single band on SDS-polyacrylamide gel electrophoresis. The molecular weight of the ${\alpha}$-amylase was estimated to be 53,000 daltons by SDS-PAGE and by gel permeation chromatography on Sephacryl S-200. The purified enzyme showed the maximum activity at pH 5.5 and 40${\circ}C$. The km value for soluble starch was 2.5㎎/㎖. The enzyme activity increased in the presence of $Ca^{2+}, Co^{2+}, EDTA, Mg^{2+}, Mn^{2+}, Zn^{2+}$, but inhibited by $Cu^{2+}, Fe^{2+}$, and $Ni^{2+}$

• Proceedings of the Zoological Society Korea Conference
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• 1998.10b
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• pp.113-113
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• 1998

In Saccharomyces cerevisiae UV irradiation and a variety of chemical DNA -damaging agents induce the transcription of specific genes, including several involved in DNA repair. One of the best characterized of DNA -damage inducible genes is PHRI, which encodes the apoenzyme for DNA photolyase. Basal-level and damage-induced expression of PHRI require an upstream activation sequence, UASPHRI. Here we report the identification of the UlvIE6 gene of S. cerevisiae as a regulator of UASPHRl activity. Surprisingly, the effect of deletion of UME6 is growth phase dependent. In wild-type cells PHRI is induced in late exponential phase, concomitant with the initiation of glycogen accumulation that precedes the diauxic shift. Deletion of UNIE6 abolishes this induction, decreases the steady-state concentration of photolyase molecules and PHRI mRNA, and increases the UV sensitivity of a rad2 mutant. The results suggest that UM E6 contributes to the regulated expression of a subset of damage-responsive genes in yeast. Furthermore, the upstream repression sequence, URSPHRI, is required for repression and damage-induced expression of PHRl. Here we show identification of YER169W and YDR096W as putative regulators acting through $URS_{PHRI}$. These open reading frames were designated as RPHI (YERl69W) and RPH2 (YDR096W) indicating regulator of PHRI. Simultaneous disruption of both genes showed a synergistic effect, producing a four-fold increase in basal level expression and a similar decrease m the induction ratio following treatment of methyl methanesulfonate(MMS). Mutation of the sequence ($AG_4$) bound by Rphlp rendered the promoter of PHRI insensitive to changes in RPHI or RPH2 status. The data suggest that RPHI and RPH2 act as damage-responsive negative regulators of PHRI. Surprisingly, the sequence bound by Rphlp in vitro is found to be $AG_4$ which is identical to the consensus binding site for the regulators Msn2p and Msn4p involved in stress-induced expression. Deletion of MSN2 and MSN4 has little effect on the induction$.$ ratio following DNA damage. However, all deletions led to a significant decrease in basal-level and induced expression of PHRI. These results imply that MSN2 and MSN4 are positive regulators of P HRI but are not required for DNA damage repression. [Supported by grant from NIH]om NIH]

• Journal of Microbiology and Biotechnology
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• v.26 no.10
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• pp.1708-1716
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• 2016

Glucose dehydrogenase (GDH) is an oxidoreductase enzyme and is used as a biocatalyst to regenerate NAD(P)H in reductase-mediated chiral synthesis reactions. In this study, the glucose 1-dehydrogenase B gene (gdhB) was cloned from Bacillus thuringiensis subsp. kurstaki, and wild-type (GDH-BT^WT) and His-tagged (GDH-BT^N-His, GDH-BT^C-His) enzymes were produced in Escherichia coli BL21 (DE3). All enzymes were produced in the soluble forms from E. coli. GDH-BT^WT and GDH-BT^N-His showed high specific enzymatic activities of 6.6 U/mg and 5.5 U/mg, respectively, whereas GDH-BT^C-His showed a very low specific enzymatic activity of 0.020 U/mg. These results suggest that the intact C-terminal carboxyl group is important for GDH-BT activity. GDH-BT^WT was stable up to 65℃, whereas GDH-BT^N-His and GDH-BT^C-His were stable up to 45℃. Gel permeation chromatography showed that GDH-BT^WT is a dimer, whereas GDH-BT^N-His and GDH-BT^C-His are monomeric. These results suggest that the intact N- and C-termini are required for GDH-BT to maintain thermostability and to form its dimer structure. The homology model of the GDH-BT^WT single subunit was constructed based on the crystal structure of Bacillus megaterium GDH (PDB ID 3AY6), showing that GDH-BT^WT has a Rossmann fold structure with its N- and C-termini located on the subunit surface, which suggests that His-tagging affected the native dimer structure. GDH-BT^WT and GDH-BT^N-His regenerated NADPH in a yeast reductase-mediated chiral synthesis reaction, suggesting that these enzymes can be used as catalysts in fine-chemical and pharmaceutical industries.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.22-31
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• 1999

Saccharomyces fermentati and Leuconostoc mesenteroides were isolated from a traditional kimchi, and then the Leu. mesenteroides was mutated to the acid-tolerant mutant Leu. mesenteroides M-l00. In the result of growth properties in MRS broth with various pHs adjusted with HCl and acid solution (latic acid:acetic acid=1:2), an acid-tolerant mutant Leu. mesenteroides M-100 showed more increased ability for growth than its wild strain at various temperatures. The strains were used as starters for the fermentation of kimchi. The experiments were performed with classified experimental groups (Group I, control kimchi; Group II, addition of YK-19 only; Group III, addition of M-100 only; Group IV, addition of mixture of M-100 and YK-19), and their pH, total acidity, reducing sugars content, organic acid productivity, organoleptic tests, and microfloral changes were compared. As a result, in pH and acidity, the optimal ripening period of Group IV was about 13.5 days (i.e. from the 8.5 to 22 days of fermentation). This result indicates that the optimal ripening period of Group IV was about 1.5 times longer than that of Group I. Furthermore, Group IV was edible to 28 days of fermentation. In addition, high contents of succinc acid was observed in Group IV. Group IV was also highly ranked on the organoleptic test. During the fermentation of kimchi, the number of Leuconostoc sp. in group I reduced after 7 days; however, the number of Leuconostoc sp. in Group II, III, and IV decresed after 14 days of fermentation. An especially high number of Leu. sp. was observed in Group IV, and this gave better flavor of kimchi than any other during the whole fermentation period. Citric acid, tartaric acid, succinic acid, fumaric acid, and lactic acid were detected in the kimchi, and a significant increase in the concentration of lactic acid during fermentation was observed in the all experimental groups.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.46-54
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• 1997

Sporulation in the fission yeast Schizosaccharomyces pombe has been regarded as an important model of cellular development and differentiation. S. pombe cells proliferate by mitosis and binary fission on growth medium. Deprivation of nutrients especially nitrogen sources, causes the cessation of mitosis and initiates sexual reproduction by malting between two sexually compatible cell types. Meiosis is then followed in a diploid cell in the absence of nitrogen source. DNA fragment complemented with the mutations of sporulation gene was isolated from the S. pombe gene library constructed in the vector, pDB 248' and designated as pDB (spo 5)1. We futher analyzed six recombinant plasmids, pDB (spo 5)2, pDB(spo 5)3, pDB(spo 5)4, pDB(spo 5)5, pDB(spo 5)6, pDB(spo 5)7, and found each plasmids is able to rescue the spo 5-2, spo 5-3, spo 5-4, spo 5-5, spo 5-6, spo 5-7, mutations, respectively. Mapping of the integrated plasmid into the homologous site of the S. pombe chromosomes demonstrated that pDB (spo 5)1, and pDB (spo 5)R1 contained the spo 5 gene. Transcipts of spo 5 gene were analyzed by Northern hybridization. Two transcripts of 3.2 kb and 25 kb were detected with 5 kb Hind III fragment containing a part of the spo 5 gene as a probe. The small mRNA (2.5 kb) appeared only when a wild-type strain was cultured in the absence of nitrogen source in which condition the large mRNA (3.2 kb) was produced constitutively. Appearance of a 2.5 kb spo 5-mRNA depends upon the function of the mei1, mei2 and mei3 genes.

• Korean Journal of Microbiology
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• v.37 no.1
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• pp.28-36
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• 2001

These studies were carried out to understand the mechanisms of genes which are related in cell cycle progression at G1/S phase. Mutants involved in cell cycle progression and regulation in Saccharomyces cerevisiae were isolated and characterized. To isolate new mutants, we screened the sensitivity to ciclopirox olamine (CPO) which inhibits the cell cycle traverse at or very near the G1/S phase boundary in HeLa cell and budding yeast. As results, we isolated 30 mutants and named cos(ciclopirox olamine sensitivity: cos27∼cos57) mutants. To determine the phenotype of mutants, we examined the sensitivity to methyl-methane sulfonate (MMS) and hydroxyurea (HU). Several mutants were sensitive to MMS and HU. According to these Phenotypes, cos mutants were grouped into four. Group I mutants are cos27, cos28, cos32, cos33, cos36, cos37, cos40, cos42, cos46, cos50, cos52 and cos53 which show MMS, HU sensitivities and might act at a checkpoint pathway during S phase. Group II mutants are cos43 and cos48 which show MMS sensitivities and might act at a checkpoint pathway during Gl or G2 phase. Group III mutants are cos35, cos47, cos54, cos55 and cos56 which show HU sensitivities and might act at a progress pathway during S phase. Finally, Group IV mutants are cos29, cos30, cos31, cos34, cos38, cos39, cos41, cos44, cos45, cos49, cos51 and cos57 which show only CPO sensitivities. Moreover, we examined the terminal phenotype of mutants under fluorescent microscope and then found one of S phase checkpoint related mutant(cos37). Furthermore, we constructed the heterozygote strain between mutant and wild type haploid strains to study their genetic analysis of cos mutants.

• Food Science and Preservation
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• v.24 no.5
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• pp.714-724
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• 2017

Soju is a Korean traditional distilled alcoholic beverage produced from mashes various crops and Nuruk which is cultured with wild microorganisms. This study was conducted to investigate rice-Soju brewing characteristics of yeasts isolated from Korean traditional Nuruk. The general components of rice (Hanarumbyeo) raw materials were 14.7 g of water, 6.8 g of crude protein, 0.9 g of crude lipid, 0.4 g of crude ash, and 76.5 g of carbohydrate in 100 g. Saccharifying and proteolytic activities in Hanarumbyeo ipguk (solid-state culture of Aspergillus luchuensis) were also determined. The alcohol content of the fermented wash from isolates was 15.37-16.58% (v/v), which is 16.7-36.0% higher than that of industrial yeasts (12.33-13.19%). Reducing sugar contents were 2.04-3.92 and 7.92-8.78 g/100 mL in the isolates and industrial yeasts, respectively. The isolated yeasts showed 25.2-52.7% higher yield of distillates (41% alcohol) compared to industrial yeasts. Forty-one components were detected in the rice distillated Soju (25% alcohol) and principal component analysis revealed differences between the isolated and industrial yeasts with respect to the contents of i-BuOH, isobutanal diethyl acetal, ethyl caprate, and tetradecanoic acid.

• Molecules and Cells
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• v.37 no.11
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• pp.833-840
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• 2014

Cullin4-RING ubiquitin ligase (CRL4) is a family of multi-subunit E3 ligases. To investigate the possible involvement of CRL4 in heat stress response, we screened T-DNA insertion mutants of putative CRL4 substrate receptors that exhibited altered patterns in response to heat stress. One of the mutants exhibited heat stress tolerance and was named heat stress tolerant DWD1 (htd1). Introduction of HTD1 gene into htd1-1 led to recovery of heat sensitivity to the wild type level, confirming that the decrease of HTD1 transcripts resulted in heat tolerance. Therefore, HTD1 plays a negative role in thermotolerance in Arabidopsis. Additionally, HTD1 directly interacted with DDB1a in yeast two-hybrid assays and associated with DDB1b in vivo, supporting that it could be a part of a CRL4 complex. Various heat-inducible genes such as HSP14.7, HSP21, At2g03020 and WRKY28 were hyper-induced in htd1-1, indicating that HTD1 could function as a negative regulator for the expression of such genes and that these genes might contribute to thermotolerance of htd1-1, at least in part. HTD1 was associated with HSP90-1, a crucial regulator of thermotolerance, in vivo, even though the decrease of HTD1 did not affect the accumulation pattern of HSP90-1 in Arabidopsis. These findings indicate that a negative role of HTD1 in thermotolerance might be achieved through its association with HSP90-1, possibly by disturbing the action of HSP90-1, not by the degradation of HSP90-1. This study will serve as an important step toward understanding of the functional connection between CRL4-mediated processes and plant heat stress signaling.

• Food Science and Preservation
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• v.16 no.1
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• pp.122-127
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• 2009

This study was to separate wild yeast from the Houttuynia Cordata Thunb(HC) extracts fermented in traditional way and investigate the characteristics of fermentation from the HC extracts. As a result, the longer the cultivation time, the more the contents of alcohol in $15^{\circ}Brix$ sugar solutions increased. When it reached to 90 hours since it cultivated, it ranked HCE 12%, HCD 11.2%, and HCA 10.5% in order. As for HCF, HCG, HCB, and HCC), this study has shown that the contents of alcohol were from 7.5% through 8.5%. As a result of selecting germ strains like HCE and HCD with the highest alcohol-genicity in the sugar solutions as separated yeast from HC and of comparing and reviewing the existing Saccharomyces germ strains and fermentation power in the medium of HC(Juice extraction of HC : Distilled water(1:1), this study has found out that 'pH' decreased from $4.09{\sim}4.12$ before fermentation through $3.57{\sim}3.78$ after fermentation. And, the sugar concentration decreased from $15.00{\sim}15.19^{\circ}Brix$ through $7.75{\sim}9.57^{\circ}Brix$ before fermentation. Also, the acid value increased from $0.138{\sim}0.210%$ before fermentation through $0.282{\sim}0.45%$ after fermentation. In addition, as the contents of alcohol became $3.6{\sim}4.6%$ after fermentation, isolates HCD and HCE from HC had higher value rather than ones of DJ97, YJK, R12, and RCY separated from persimmons, apples, and grapes. The result value of color was minimum $4.75{\pm}1.44$ and maximum $6.85{\pm}1.63$, and HCE marked the highest record among the items of sensory evaluation. The overall acceptability was in normal level like minimum $3.95{\pm}1.17$ and maximum $5.00{\pm}1.41$. It is considered as it could lower sensory evaluation because the acceptability of flavor was not satisfied. After all, the significance(p<0.05) among the germ strains was not recognized in aspects of color, flagrance, flavor, and overall acceptability.