• Journal of Microbiology and Biotechnology
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• v.1 no.1
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• pp.31-36
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• 1991

Yeast expression plasmids containing an appropriate leader sequence and bovine $\beta$-casein cDNA were constructed to produce $\beta$-casein for the study of its functional characteristics. Two kinds of expression systems for $\beta$-casein were constructed using pCGYl444 as a precursor plasmid. This plasmid is a yeast-E. coli shuttle vector which contains the chelatin promoter. The plasmid pISB202 contains the invertase leader sequence and $\beta$-casein gene. The plasmid pDEB303 contains the original bovine $\beta$-casein leader sequence gene. These two plasmids were introduced into S. cerevisiae AB116 which is a strain deficient in the major yeast proteinases. Each clone was grown in minimal media for 24 h before induction by $CuSO_4$. The cells were thus grown under expression conditions. Both strains harbouring pISB202 and pDEB303 expressed bovine $\beta$-casein. The $\beta$-casein was detected using immunochemical staining after western blot. Secretion of $\beta$-casein was detected in the culture broth. The estimated amount of secreted $\beta$-casein was approximately 50 ${\MU}g$/l.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.370-374
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• 1997

Commercial Sikhye was fermented by Saccharomyces cerevisiae for 10 day at 29$^{\circ}C$. Sucrose was hydrolyzed into glucose and fructose by invertase from the yeast, and the glucose and fructose were converted into ethanol by the yeast. Commercial Sikhye wine was found to contain 6.6% of ethanol, 0.32$\mu$mol/ml of amino acid, 226$\mu\textrm{g}$/ml of protein, and 2.5ml 0.1N NaOH of acidity, respectively, and its pH was 3.21. Limit dextrin in commercial rice Sikhye wine showed both signal of $\alpha$-1, 4- and $\alpha$-1, 6- glucosidic linkage with its estimation ratio of 25:1 by 1H-NMR analysis. The taste of rice Sikhye wine was similar that of wine.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.478-481
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• 2000

The INU2 gene encoding an endoinulinase of Aspergillus ficuum was expressed by the Kluyveromyces marxianus INU1 promoter in a SUC2-deleted Saccharomyces cerevisiae to produce the endoinulinase free of an exoinulinase and an extracellular invertase in the culture medium. When inulin was included in the medium, a recombinant yeast strain produced the sufficient amount of the enzyme to make a halo around its colony. An expression of endoinulinase was dependent on the culture temperature and shaking. The highest expression of endoinulinase was observed at $30^{\circ}C$, and 150rpm.

• Journal of Microbiology and Biotechnology
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• v.9 no.5
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• pp.576-581
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• 1999

Effects of signal sequences, protein sizes and dissolved oxygen on the secretion of human lysozyme from a recombinant yeast were experimentally characterized. The systems consisted of Saccharomyces cerevisiae host SEY2102 that was transformed with two different plasmids. These plasmids were identical with an exception to the plasmid pMC614, which contained the native yeast MFα1 sequence and the plasmid pMC632 with the non-native rat α-amylase signal sequence. The expression of human lysozyme was controlled by the ADHI promoter. The native yeast MFαl signal sequence was more efficient than the non-native rat α-amylase signal sequence in directing the secretion of human lysozyme. Lysozyme secreted with the α-amylase signal was retained inside the cells and released to the medium very slowly, thereby causing a lower cell growth rate and a decreased product secretion rate. Lysozyme was secreted more efficiently than invertase, which is an order of magnitude bigger in molecular size compared to lysozyme, which was under the direction of the MFαl signal sequence, suggesting that protein sizes may affect the secretion efficiency. When expressed in anaerobic conditions in the medium where the ADHI promoter was derepressed, the amount of lysozyme secreted was about twice higher than that of the aerobic culture. However, the secretion rates were identical. This result showed that the dissolved oxygen level may affect the efficiency of protein secretion only, and not the secretion rate of the product protein.

• Applied Biological Chemistry
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• v.13 no.1
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• pp.1-27
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• 1970

The process of the forced aging of flue-cured tobacco leaves were studied extensively from various scientific points of view. The Flue-cured tobacco leaves were inoculated and fermented with nicotine resistant Hansenula yeast, or the leaves were subjected under simple forced aging. The above two processes of forced aging were studied from the summarized points of microbiology, physics, chemistry, and biochemistry, and the resulted products ware compared in their physical, chemical and biochemical quality determining factors with that of raw material tobacco leaves (dried-tobacco leaves) and 2 years aged high quality tobacco leaves. The summary results were as follows. 1) The Korean flue-cured tobacco leaves, were forcedly aged under the basic optimum aging condition, temperature $40^{\circ}C$, moisture contents 18%, relative humidity 74%. It was found that this aging condition was the best in bringing the quality of forcedly aged tobacco leaves to the utmost state. 2) Under this optimum temperature and moisture condition of forced aging in about 20 days the forcedly aged tobacco leaves both with yeast inoculation and without yeast inoculation showed the equivalent tobacco qualities comparable with that of more than 2 years aged tobacco leaves. 3) The forcedly aged tobacco leaves both with and without yeast inoculation under $40^{\circ}C$ temperature and $74^{\circ}C$ relative humidity achieved the necessary quality determining physical and chemical changes in about 20 days. 4) The microbial changes during the forced aging were as follows. The population of yeasts and bacteria increased until to 15 days of aging, then decreased thereafter. Whereas the molds grew continously until the end of fermentation. 5) The tobacco quality determing physico-chemico-properties of yeast inoculated aged and simple forcedly aged tobacco leaves, progressed as the follows in time. As the forced aging progresses, swelling and combustibility properties were improved. The pH, total reducing materials, total sugars, alkaloids contents decreased. The contents of organic and ether extractable materials increased. The total nitrogen, protein, crude fiber, ash contents showed no changes. The color properties, excitation purity, luminance, main wave length, showed equivalent changes comparable with that of 2 years aged tobacco leaves. 6) The changes in chemical components in yeast treated and simple forcedly aged tobacco leaves during $15{\sim}20{\;}days$ of forced aging were as follows. The following chemical components decreased as the aging. Sugars-sucrose. rhamnose, glucose. Pigments-chlorophyll, carotenes, xanthophyll and violax anthine. Polyphenols-rutin, chlorogenic and, coffeic acid. Organic acids-iso-butylic, crotonic, caprylic, galacturonic, tartaric, succinic, citric acid. Alkaloids-nicotine, nornicotine. The following components increased as the forced aging progressed. Sugars-frutose, maltose, raffinose. Amino acids-proline, cystine. Organic acids-formic, acetic, propionic, n-butyric, iso-valeric, n-valeric, malic, oxalic, malonic, ${\alpha}-ketoglutaric$, fumaric, glutaric acid. 7) During the forced aging of tobacco Leaves the oxygen-uptake decreased gradually. The enzyme activities of polyphenol oxidase, ${\beta}-amylase$ ${\alpha}-amylase$ decreased gradually. The activities of the enzymes, catalase, and invertase increased once then decreased at the later stage.

• Microbiology and Biotechnology Letters
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• v.31 no.3
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• pp.211-215
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• 2003

When Saccharomyces cerevisiae MTY62, a high-RNA content yeast, was cultivated by fed-batch mode feeding molasses and com steep liquor, the cell density less than 45g-DCW/L and the RNA content less than 140mg/g-cell were obtained, indicating that unknown compounds inhibiting the cell growth and RNA accumulation are contained in the molasses. Therefore, in order to obtain higher levels of cell density and RNA content, $Ca^{++}$, $Cu^{++}$and $K^{+}$ ions in molasses were removed by pretreatments of molasses with various agents such as IonClear BigBead, $Na_2$$HPO_4$, $H_2$$SO_4$, citric acid, $K_2$$HPO_4$, and EDT A. Among them, IonClear BigBead, $Na_2$$HPO_4$, and EDTA gave the highest $Ca^{++}$ removal efficiency of about 60-90%. In the batch culture with pretreated molasses, the cell concentration of 18.6g-DCW/I and RNA concentration of 3127 mg/I, maximum specific growth rate of 0.459$h^{-1}$ , and specific consumption rate of reducing sugar of 1.28g-sugar/g-cell-h were obtained, which are about 10%, 17%,47%, and 36% higher levels, respectively, over the batch culture with untreated molasses.

• Journal of Microbiology and Biotechnology
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• v.15 no.1
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• pp.99-104
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• 2005

Microbacterium laevaniformans levansucrase synthesized various hetero-oligosaccharides by transferring fructosyl residue from sucrose to various saccharides as acceptors. The acceptor specificity test showed that reducing saccharides were more favorable acceptors than nonreducing saccharides. The transfructosylated product, fructosyl galactose, was produced in the presence of D-galactose as an acceptor. The chemical structure of the resulting fructosyl galactose was analyzed by yeast invertase and NMR, and identified as O-$\alpha$-D-galactosyl-(1${\to}$2)-$\beta$-D-fructofuranoside. These results indicate that the main transfructosylation activity of the enzyme is to make nonreducing transferred products via a transfer of fructosyl residue to acceptor molecules having reducing group. When nonreducing sugars, such as methyl $\alpha$-D-glucoside and methyl $\alpha$-D-galactoside, were used as an acceptor, the transfer product was also formed in spite of the reducing group blocked with methyl group. The fact that no transfer product was formed with sugar alcohols as acceptors was suggested to be due to marked conformational difference of acceptors.

• Applied Biological Chemistry
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• v.8
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• pp.75-80
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• 1967

In order to investigate the change of enzyme activities during the fermentation of tobacco leaves, whole and cut leaves were treated for twenty days at $30^{\circ}C$ and $39^{\circ}C$ by the normal procedure and inoculation of yeast, respectively, and the activity of several enzymes was measured at proper intervals. 1) Alpha-amylase activity was steadily decreased with the progress of fermentation. 2) Invertase and catalase activities were steadily decreased until the mid of the period, and then increased again toward the end of the fermentation. The latter enzyme activity showed more marked change than the former. 3) Most of the polyphenol oxidase activity were decreased abruptly in the early stage of the fermentation, and thereafter leveled down slowly. 4) Peroxidase activity was detected throughout the fermentation but no remarkable change was observed. 5) Protease activtty was not detected through the fermentation period.

• KSBB Journal
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• v.10 no.4
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• pp.374-385
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• 1995

Nutritional requirements and cultural conditions for the production of extracellular gelatin-degrading proteolytic enzyme by Bacillus subtilis B0021 were investigated. Optimum carbon source for proteolytic enzyme production was salicin, but it was substituted by glucose for economical reason. The fermentation medium giving a maximum proteolytic enzyme activity was consisted of 1.5%(w/v) glucose, 2.5%(w/v) yeast extract, and 0.001%(w/v) manganese sulfate and 0.002%(w/v) ferrous sulfate. Proteolytic enzyme activity of B. subtilis B0021 was completely inhibited by 0.5%(w/v) tannic acid. Initial pH was optimal at 7.0 and the enzyme activity in the flask culture usually reached a maximal level after 36 hours of fermentation at $30^{\circ}C$. In the $5\ell$ fermentor fermentation at $30^{\circ}C$, enzyme activity was maximum at 36 hour of cultivation but after this enzyme activity was decreased rapidly. Initial viscosity of 45%(w/v) gelatin(2,800mPas) was decreased rapidly to 96%(mPas) after hydrolysis for 4hr at $40^{\circ}C$ by crude enzyme of B. subtilis B0021.