• The Korean Journal of Food And Nutrition
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• v.1 no.1
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• pp.3-6
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• 1988

For the purpose of the production of yeast cell protein from rice bran oil, it's assimillating yeast(E222) was isolating from soil and the resulting of identification was shown that it was belonging to Candida aibican species Total free amino acids from yeast cells were shown 0.05% per gram. Nine other species of amino acids as well as glycine, glutamic acid, alanine, leucine and aspartic acid were produced from yeast cells.

• Korean Journal of Microbiology
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• v.7 no.3
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• pp.125-134
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• 1969

The effect of heat treatment on membrane permeabilities of yeast's cells was studied, the amounts of efflux out of yeast cells were put to analysis, and fraction survival was also counted by viable plate counting method. Effects of nutritional substances on thermally injured yeast cells were also investigated under the highlight of reabsorption mechanism, then the relationship between permeability and surviving action in injured yeast cells are discussed.

• Journal of Life Science
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• v.11 no.1
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• pp.19-23
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• 2001

To develop the effective microbial screening method, pyrolysis mass spectrometry (PyMS) fingerprinting was evaluated as a tool that discriminate various yeast strains. The target yeast strains were isolated from industrial wastewater. Seventeen environmental isolated yeast strains were examined by pyrolysis mass spectrometry and sequencing analysis of the large subunit rRNA gene D1/D2 region. The PyMS results were compared with those of sequencing analysis. Taxonomic correlations were observed between the PyMS data and the sequencing results. It was concluded that PyMS provides a rapid, reliable and cost-reducing method for discrimination of the yeast strains.

• Korean Journal of Poultry Science
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• v.18 no.3
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• pp.167-181
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• 1991

In order to study the effects of dietary yeast (Saccharomyces cerevisiae) products on the performance of broiler chickens, tow feeding trial using Arbor Acres strain were conducted. In experiment 1, 200 hatched male broiler chickens were divided into groups of 10 birds each and four groups were given each of the five dietary treatments : control, 0.25% yeast culture supplemented (YC-0.25%), 2.5% yeast culture supplemented(YC-2.5%), 0.05% live yeast supplemented(LY-0.05%) and 0.1% live yeast supplemented(LY-0.1%) . In experiment 2, 240 hatched broiler chickens(120 birds in each sex) were assigned to 2$\times$3(sex$\times$feed) factorial design Dietary treatments were control, 0.1% live yeast supplementation in finisher diet(LY-Finisher) , and 0.1% live yeast supplementation in whole period (LY-Whole). Results of experiment 1 showed that weight gain, feed intake and mortality were not significantly different among treatments. However, weight .gain of YC-0.25% and LY-0.1% tended to be greater than other treatments after 3wks of age Feed efficiency of LY-0.05% was poorer than those of control, YC-0.25% and LY-0.1% . Although nutrients availabilities were not significantly different among treatments, availiabilities of Ca and P were greater in yeast products supplemented groups than in control group. The number of Lactobacillus spp., Streptococcus spp . and yeast in small intestine tended to be greater in supplemented groups while that of Coliforms bacteria tended to be greafter in control group. In experiment 2, there were significant effects of factors (feed and sex) and interaction on growth rate. LY-Whole groups showed best weight gain in male while LY-Finisher groups did best in female broiler chickens. Feed intake and mortality were significantly higher in male broiler chickens. Feed$\times$sex interaction had a significant effect on feed efficiency. LY-Whole groups showed best feed efficiency in male while LY-Finisher did best in female broiler chickens. Availabilities of dry matter, Ca and P were higher in male than in female broiler chickens. Availabilities of Ca and P were higher in live yeast supplemented groups than in control groups. Live yeast supplemented groups tended to have greater number of Lactobacillus spp . and yeast in the small intestine and Stre))tococcu spp. in the small intestine and cecum, and lesser number of Coliforms bacteria in the small intestine The pH of small intestinal contents tended to be higher in live yeast supplemented groups.

• Korean Journal of Environmental Agriculture
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• v.32 no.3
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• pp.240-243
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• 2013

BACKGROUND: Several yeast species have potential applications in biotechnology and the identification of such yeast species is of great interest. The first step in the identification of yeasts is the establishment of an effective isolation method. Thus, we compared the efficacy of different yeast media in the isolation of yeast associated with Aloe vera and Aloe saponaria. METHODS AND RESULTS: In this study, we spread homogenized A. vera and A. saponaria leaves onto 4 different yeast selective media containing chloramphenicol, streptomycin, Triton X-100 and L-sorbose. We observed high selectivity for yeast and many colonies on media. We isolated 67 yeast strains from A. vera and 42 yeast strains from A. saponaria. We used phylogenetic analysis to identify the yeast isolates based on ITS region sequencing and performed sequence analysis on representative isolates from each agar plate. Further, we compared the sequences obtained with reference sequences. The yeast species isolated from A. vera were as follows: 56 isolates of Meyerozyma, 9 isolates of Cryptococcus, and 1 isolate each of Rhodotorula and Sporobolomyces. Those isolated from A. saponaria were as follows: 41 isolates of Rhodosporidium and 1 isolate of Sporobolomyces. CONCLUSION(S): All the isolates obtained using large agar plate containing chloramphenicol, streptomycin, Triton X-100 and L-sorbose were identified as yeast. Therefore, we concluded that this method is useful for selective screening of yeast species.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.5
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• pp.639-646
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• 2015

The effects of Saccharomyces cerevisiae supplementation ($6.6{\times}10^8cfu$) and anhydrous ammonia treatment (3%) of wheat straw (WS) were investigated on in-situ dry matter (DM) degradability, and on rumen fermentation and growth performance of lambs. Rumen-fistulated Menemen sheep fed a diet with and without live yeast were used to assess the DM degradability characteristics of WS and ammonia-treated wheat straw ($WS_{NH3}$). Twenty-six yearling Menemen male lambs were fed in four groups. Lambs of control group (WS) received untreated WS without supplemental yeast, whereas other three groups were fed WS treated with anhydrous ammonia ($WS_{NH3}$ group), untreated WS and yeast (WS+YEAST group) or WS treated with anhydrous ammonia and yeast ($WS_{NH3}$+YEAST group). Supplemented live yeast (4 g/d) was added in the diet. Lambs were offered untreated or ammonia treated WS ad-libitum and concentrate was fed at 1% of live body weight. The degradability of the water-insoluble (fraction B) was significantly increased by all of the treatment groups. Potential degradability (A+B), effective DM degradability's (pe2, pe5, and pe8) and average daily weight gain increased only in $WS_{NH3}$+YEAST group (p<0.05). Voluntary DM intake was not increased by the treatments (p>0.05), but voluntary metabolizable energy and crude protein intake were increased by $WS_{NH3}$ and by $WS_{NH3}$+YEAST (p<0.05). Average daily rumen pH was not affected by any of the treatments, but average daily $NH_3$-N was significantly higher in the $WS_{NH3}$ and $WS_{NH3}$+YEAST groups, and total volatile fatty acids were significantly higher in the WS+YEAST and $WS_{NH3}$+YEAST groups. In conclusion, the improvement of feed value of WS was better by the combination of ammonia-treatment and yeast supplementation compared to either treatment alone.

• Journal of Environmental Health Sciences
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• v.17 no.1
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• pp.120-128
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• 1991

Saccharomyces cerevisiae was immobilized by incubating iron oxides with calcium alginate, and by polyacrylamide entrapment to use repeatedly for the conversion of glucose to ethanol. Magnetic and non-magnetic immobilized yeast and polyacrylamide immobilized yeast were compared with the native yeast a batch-fermentation of ethanol from glucose. Three kinds of immobilized yeast tended almost identically, having ethanol productivity as well as the final yield about the same to what was found for the native yeast. The long-term operational stability of three kinds of immobilized yeast were significant difference according as immobilized yeast activation or non-activation before ethanol fermentation. In the non-activation they lost their activity of fermentation rapidly in the beginning stage an slower at a later stage. On the other hand, in the activation with nutrient media, their activities were increased to some extent and stable in the later stage. The cell count of three kinds of immobilized yeast after activiation by incubating nutrient media, increased by a factor of about 45 to 48, whereas the fermenting capacity increased by a factor of 174 to 178. In the prearation of immobilized biocatalysts, magnetic matter does not seem to have any adverse affect on the properties of the microorganism. The immobilized biocatalysts by utilizing magnetic matter have some advantages, especially in application of viscous media or insoluble particle-containing media, for this work was linked with microbial utilization of environmental wastes and elimination of envirnmental pollutant.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.1
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• pp.85-90
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• 2005

A downstream process was developed for the production of yeast extract from brewer's yeast cells. Various downstream processing conditions including clarification, debittering, and the Maillard reaction were considered in the development of the process. This simple and economic clarification process used flocculating agents, specifically calcium chloride ($1\%$). After the clarification step, a Maillard reaction is initiated as a flavor-enhancing step. By investigating the effects of several operation parameters, including the type of sugar added, sugar dosage, glycine addition, and temperature, on the degree of browning (DB), giucose addition and reaction temperature were found to have significant effects on DB. A synthetic adsorption resin (HP20) was used for the debittering process, which induced a compositional change of the hydrophobic amino acids in the yeast hydrolysate, thereby reducing the bitter taste. The overall dry matter yield and protein yield for the entire process, including the downstream process proposed for the production of brewer's yeast extract were 50 and $50\%$, respectively.

• Microbiology and Biotechnology Letters
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• v.1 no.1
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• pp.3-11
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• 1973

The biochemical characteristics of Astradix -P, isolated from Astragalus membranaceus Bunge as yeaststatic substance, were reported on a previous paper. And on this report, some relation to the nitrogen metabolism of yeast was studied. Inorganic or organic source of nitrogen easily uptaking yeast did not show any antagonistic action to the inhibitory action of Astradix -P on the yeast growth. Especially an organic nitrogen source, arginine, histidine and lysine, classified to basic amino acid, was reacted as an antagonistic substance to the sample. But, ornithine, a basic amino acid, did not show any antagonistic action to the sample. In the mixed media containing neutral and acidic amino acids as a nitrogen source, yeast growth was inhibited strongly. If the basic amino acid was added to the same mixed media, the yeast growth was not inhibited by Astradix-P therefore, the antagonistic action of basic amino acid to the Astradix-p was readily observed. The yeast static action of Astradix-P was partially related to the isoelectric point of amino acid as a nitrogen source. Yeast cells which propagated under the media containing growth inhibitor, Astradix -p, did not bring any remarkable denaturation of cell structure by electro-microscopic observation.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.101-108
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• 2013

This study investigated the functional nutrition of red yeast rice to added beurre mani$\acute{e}$ in the production of brown sauce. We added X to Y at levels of 0%, 5%, 10%, 15% and 20% and investigated the effects on the viscosity, water content, turbidity, pH, sugar level, reducing sugar, color, and sensory quality characteristics of the resultant brown sauce. The viscosity of Brown sauce was increased with increasing red yeast rice beurre mani$\acute{e}$ while water content and turbidity were decreased. pH was between 4.57~4.91. Sugar level and reducing sugar were increased with increasing red yeast rice powder content. L and a were increased with increasing red yeast rice powder content, and b was decreased. In sensory testing, visual appearance and flavor were highest for brown sauce preparations containing 15% and 20% X. Aftertaste and taste scored the highest for additions of 10% and 15%. For general preference, a 15% addition of X resulted in the highest score. Based on the results, it seems that red yeast rice powder, 15% red yeast rice powder added brown sauce has the highest the general preference.