• 한국균학회지
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• 제21권2호
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• pp.140-145
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• 1993

Yeast strains were isolated from healthy women(36 isolates), infertile women(15 isolates) and women suffering from local morbidity(82 isolates). On the basis of 37 different physiological and morphological characteristics, the isolated 133 yeast strains were assigned to 10 species belonging to 5 genera. Four pathogenic species were identified. They were Candida albicans, Candida parapsilosis, Candida tropicalis and Trichosporon beigelii. Candida albicans was the dominant species, whereas Saccharomyces cerevisiae prevailed among the saprophytic species. The percentage occurrence as well as the pattern of yeast species differed in the diagnostic groups. It was higher in the women suffering from local morbidity than in the healthy and infertile women. Moreover, a wider spectrum of species was isolated from this group. Women with intrauterine contraceptive devices showed the highest percentage of yeast occurrence which reached 50% of those tested. Five different antifungal agents were tested fro their effects on the growth of the isolated yeast species in vitro. Nystatin was the most effective against the isolated yeast species, followed by pyrithion zink and ciclopiroxolamine, whereas micronazole and clotrimazole, showed a lesser effect.

• 미생물학회지
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• 제8권2호
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• pp.53-64
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• 1970

In order to study ecology of microorganisms during Takju brewing, microflora changes were examined fromm the start to the sixth day of Takju fermentation in 24 hours intervals. Takju made from rice, flour and dried sweet potato in a liter volume open container at the laboratory and a sanple of Takju brewing factory were studied for their microflora and their changes during fermentationl together with a sample of Kokja. Results obtained were as follows ; 1. The followings were the identified microorganisms in Kokja. The molds ; Absidia spinosa, Aspergillus parasiticus. The yeasts ; Candida melinii, Candida Solani, Hansenula anomala. The bacteria ; Luctobacillus casei, Leuconostoc mesenteroides, Bacillus subtilis, Bacillus pumilus. 2. Torulopsis inconspicua, Lactobacillus casei, Leuconotoc mesenteroides, Bacillus subtilis, Bacillus pumilus were isolated from main mash of laboratory-made Takju samples. The yeast, Torupsis inconspicua which was not present in Kokja and, probably of a contaminant yeast, dominated the yeast flora of Takju mash of rice, flour and sweet potato of labotatory brewing. The laboratory brewing lost also always showed large population of lactic acid bacteria flora. 3. None of the wild yeasts which were present in Kokja appeared in Takju mashes. The Kokja appears to be of no use as the yeast source for Takju fermentation. Also the Kokja appears to be of not so effective amylolytic and proteolytic enzyme sources considering the microflora characteristics. Probably the major role of Kokja in Takju fermentation may be to contribute in taste formation. 4. Inoculation of Sacharomyces cerevisiae into the mash to the level of $10^7$ ml at the start of fermentation greatly changed the ecological aspects eliminating conditions of rather slow rising of natural contaminant yeast populaiton and fermentation which might give rise to prosperity of lactic acid and Bacillus bacteria that would be avoidable. 5. Examination of microflora of the large factory scale Takju fermentation showed the quite similar pattern of microflora and their changes to that of the cultured yeast-inoculated laboratory batch Takju fermentation. The cultured yeast dominated as the only predominant microflora, and the lactic acid bacteria flora were completely suppressed and aerobic bacteria, greatly. Probably this may be the regular microflora pattern of normal Takju fermentation. The role of lactic acid bacteria and aerobic bacteria in Takju fermentation may not be clear yet from this experiment alone.

• 한국균학회지
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• 제41권1호
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• pp.47-51
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• 2013

국내 자연환경의 효모 균총을 확인함으로써 유용한 효모자원을 확보하기 위한 연구의 일환으로 대전 계족산, 충남 오서산 그리고 전북 백암산 지역에 서식하는 야생화들을 채집하여 이들로부터 효모들을 분리, 동정하였다. 대전의 계족산에서 수집한 야생화로부터는 10종에 속하는 12균주의 효모들을 분리하였고, 충남의 오서산에서 수집한 야생화로부터는 10종의 효모들 17균주를 분리하였다. 또한 전북 백암산의 야생화로부터 모두 24종에 속하는 38균주의 효모들을 분리하였다. 계족산, 오서산, 그리고 백암산에서 모두 발견된 효모는 Cryptococcus 속, Pseudozygoma 속, Rhodotorula 속, Sporobolomyces 속에 속하는 9종의 효모들이었다. 특히 3개 지역에서 수집한 야생화들로부터 Cryptococcus 속에 속하는 Cryptococcus aureus만이 모두 분리되었는데, 이 결과는 각 지역마다 독특한 효모 다양성을 보이고 있음을 시사하는 것이다.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.20-25
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• 1997

In order to investigate bacterial sanitary condition of fish and shellfish, we examined the normal flora in the 25 species of commercial fish and shellfish, and also proportional change of normal flora by storage period and temperature. Isolated 334 wereisolated in the normal fish and shellfish and predominant genera were Pseudomonas (25.2%), Staphylococcus(10%), Acinetobacter (7.2%), Vibrio (6.9%), Micrococcus (5.4%), Aeromonas (5.2%), and Enterobacter (5.2%). In accordance with storage period and temperature, Pseudomonas grew on high ratio at 1$0^{\circ}C$ steadily, but Proteus had increased proportionally at 2$0^{\circ}C$ and 3$0^{\circ}C$. Additionally, Yeast, and Micrococcus had decreased by period.

• 미생물학회지
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• 제8권2호
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• pp.69-76
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• 1970

1. The yeasts in the two samples of Nuruk (mold wheat) which one prepared at the College of Agriculture, Choong-Nam University (S) and the other purchased at a market(T), were examined and counted. The yeasts were differe entiated by the market (T), were examined and counted. The yeasts were differe entiated by the TTC(2,3,5-triphenyltetrazolium chloride)agar overlay technique that yields a varied shade of color. The results were : the population of yeasts in 1g of Nuruk S was about $6{\times}10^4$, 56.5% of which were TTC-pink yeasts, 16% TTC-red pink yeasts, 8% were TTC-red yeasts, and 16.5% TTC-white yeasts. In Nuruk T(1g), the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC0pink, 21% TTC-red pink, 23% TTC-red and 9% TTC-white. 2. During the fermentation of Takju (Korean Sake) employing the Nuruk S and T the yeast flora throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated all cultured. The strains ($1{\times}10^5$/ml) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of yeast flora was examined during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• 제17권6호
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• pp.830-835
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• 2004

An experiment of 10 weeks duration was carried out to study the influence of supplemental effective microorganism (EM) culture, yeast culture and enzymes on nutrient digestibility and gut microflora in rabbit gastrointestinal (GI) tract. Twenty four eight to nine weeks old, New Zealand White rabbits were allotted to four dietary treatments; a basal (control) feed, basal feed supplemented with either EM (1%), yeast culture or enzymes (400 ppm). Nutrient flow in digesta and their digestibility at ileum, caecum, colon and in the total tract as well as gut microflora distribution were studied. Feed dry matter was diluted from 92% to about 14% up to the ileum and about 95% of this water was reabsorbed by the colonic rectal segment followed by caecum (25%). EM and yeast improved protein digestibility at a lower rate than enzymes. Ileal, caecal, colonic and total tract digestibility of crude protein with enzymes were higher by 10.8, 9.4, 11.3 and 10.7%, respectively, as compared to the control. Yeast and enzymes increased crude fiber digestibility at ileum, caecum, colon and in the total tract by 8.5, 9.6, 9.0 and 8.3%, respectively, while EM improved them at a lower rate. Irrespective of treatments, total tract digestibility of crude protein (0.698-0.773) and fiber (0.169-0.183) were greater (p<0.05) than the ileal digestibility. Even though a post-caecal protein digestibility was observed, fiber digestion seemed to be completed in the caecum especially with yeast and enzymes. High precaecal digestibility of crude fiber (97%) and protein (95%) were observed even without additives probably due to caecotrophy. EM and yeast culture promoted the growth of lactic acid bacteria especially in the caecum but they did not influence gut yeast and mould. Present findings reveal that even though rabbits digest nutrients efficiently through hind gut fermentation, they can be further enhanced by EM, yeast and enzymes. Of the three additives tested, enzymes found to be the best.

• 생약학회지
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• 제38권4호
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• pp.363-371
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• 2007

Schizandrae Fruits has been used as a traditional Oriental medicine for treatment of many stress-induced diseases. In the present study, we investigated inhibitory activity of enzymatic hydrolysate of Schizandrae fructus (SC-EX) in growth of tested intestinal microorganism and activity of bowel inflammation related enzyme. SC-EX was added to the proteose peptone-yeast extract-fildes (PYF) media to investigation the effect on the growth of type culture of intestinal microorganism. The growth of lactic acid bacteria such as Bifidobacterium species and Lactobacillus species was accelerated by more than 3% concentration of SC-EX. But, growth of harmfulness bacteria such as E.coli, Clostridium sp. Staphylococcus sp. Streptococcus sp. was inhibited by more than 3% concentration of SC-EX. Also, SC-EX was exhibited a concentration-dependent inhibitory activity of the bowel inflammation related enzymes. The SC-EX was showed 76% and 92% inhibitory activity of 5-lipoxygenase and cyclooygenase at 5% additional concentration respectively. Our results indicated that SC-EX may possess improvement effect on the intestinal flora and Anti-inflammatory effect on the bowel.

• Applied Biological Chemistry
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• 제39권4호
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• pp.255-259
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• 1996

된장의 발효 숙성 과정중 경시적으로 분리친 180주의 효모를 동정한 결과 Candida rugosa, Candida zelyanoides, Pichia farinosa, Sacccharomyces cerevisiae, Zygosaccharomyces rouxii 등 4속 5종으로 분리 동정되었다. 이들 효모 중 가스 및 알콜 생성능이 높은 효모는 S. cerevisiae와 Z. rouxii였으며, 특히 Z. rouxii는 속성 14일째 26%, 30일째는 76%의 분리빈도를 보여 된장의 발효숙성에 주로 분포되는 효모로 나타났다. 된장 발효숙성중의 효모수는 숙성초기부터 서서히 증가하여 숙성 14일 경과시 초기보다 약 30배 증가하여 최고수준에 이르렀으며, 이후 감소하기 시작하여 숙성 60일째는 숙성초기 효모수 보다 낮게 나타났다. 발효 속성중 에탄올은 숙성 30일째 1.87%가 생성되었고, 이후 60일째 까지 2.19%로 완만히 증가하였다. 가스생성은 숙성 14일의 시료 된장에서 가장 많았으며 보존중 최대 가스 생성량은 9.75ml/g이었으며 30일째의 시료 된장에서는 4.5ml/g로 가스 생성이 감소되었고, 숙성 45일과 60일째의 시료에서 가스생성이 억제된 것은 발효숙성시 생성된 에탄올로부터 기인되는 것으로 생각된다.

• 한국균학회지
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• 제43권4호
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• pp.267-271
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• 2015

제주도 토양에 서식하는 야생효모들의 분포 특성을 조사하기 위해, 동부지역 7곳, 서부지역 5곳에서 토양을 채취하여 효모를 분리한 후, 콜로니 PCR에 의해 증폭된 26S rDNA D1/D2 지역의 염기서열을 결정하여 BLAST를 이용하여 효모를 동정하였다. 동부지역에서 채집한 토양에서 12종에 속하는 20균주를, 서부지역에서 6종에 속하는 13균주를 분리하였다. 분리되는 효모 종은 강수량 차이를 보이는 지역에 따라서 현저한 차이가 있는 것을 알 수 있었다.

• 한국미생물·생명공학회지
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• 제40권2호
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• pp.111-116
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• 2012

구기자-맥문동 막걸리의 미생물 분포와 최적 저장 기간을 확립하기 위하여 먼저 구기자-맥문동 막걸리를 제조한 후 $4^{\circ}C$와 $20^{\circ}C$에 저장하면서 효모, 총 세균 그리고 젖산균의 생균 수 변화를 조사하였다. 발효가 완료되어 $4^{\circ}C$에서 15일간 저장하는 동안 효모 수는 큰 변화가 없었다. 하지만 30일간 저장한 후에는 약 62%가 감소되었다. $20^{\circ}C$에서 수행한 저장 실험에서는 15일간 저장한 후 초기 효모균수의 87%가 감소하였으며 30일간 저장한 후에는 약 95.2%가 감소되었다. 구기자-맥문동 막걸리의 DGGE 분석에 의해 S. cerevisiae와 미동정의 Saccharomyces sp.가 동정되었는데 $20^{\circ}C$에서 저장하였을 때Saccharomyces sp.가 더 빨리 사멸하였다. 저장 기간 중 총 세균 수와 젖산균의 변화 양상은 유사하였다. $4^{\circ}C$에서 저장 하였을 때 저장 15일 시점에서 총 세균 수는 약 64%가 감소하였으나 그 이후 저장 30일까지 총 세균수의 변화는 크게 없었다. $20^{\circ}C$에서 저장하였을 경우에는 초기 세균 수가 저장 15일 시점에서 총 세균수의 약 95%가 감소하였으며 그 이후 저장 30일 시점까지 총 세균수는 크게 변화하지 않았다. DGGE분석을 통해 발효 개시 시점에서는 W. cibaria가 우점균이었다가 점차 L. fermentum과 P. acidilactici가 증가하여 저장 기간 동안 이들이 우점균으로 존재 함을 확인하였다.