• Korean Journal of Microbiology
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• v.16 no.1
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• pp.1-10
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• 1978

In order to isolate and identify of the yeasts in Chinese cabbage Kimchi, was propared and fermented by traditional methods. 40 strains of the yeast were isolated from the Kimchi juice. As the results of the serial experiemnts on morphological, cultural and physiological properties, according to the methods of Lodder, Irzuka, Barnett and Hasegocwa, 13 species of S genera were identified as the followings ; Brettanomyces claussenii, Candida bogoriensis, C.cacaoi, C.guilliermondii, Citeromyces matritensis, Kluyveromyces vaeronae, Pichia membranaefacience, Rhodtorula glutinis, Saccharomyces bayanus, S, cerevisiae, S. pretoriensis, S. italicus, and Torulopsis salmanticensis.

• Korean Journal of Microbiology
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• v.26 no.3
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• pp.270-277
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• 1988

Microorganisms isolated from soil (150 strains), fungi (39 strains), yeasts (9 strains) and Streptomyces species (39 strains) were assayed for L-phenylalanine ammonia-lyase(PAL) activity. 17 strains of fungi and 46 strains of soil isolates were proved to produce PAL, Aspergillus panamensis, Penicillium varioti and 11 soil isolates showed comparatively large PAL activity. When PAL activity was assayed with cell-free extracts of these 13 strains and 7 strains of Rhodotorula and Rhodosporidium geni, Rhodosporidium toruloides (IFO 0559) showed the highest PAL activity with 0.333 units per g of the wet cell weight.

• The Microorganisms and Industry
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• v.20 no.2
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• pp.46-48
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• 1994

The aim of the sutdy is to collect a variety of wild yeasts from different regions in Korea and in different seasons and to account for the natural patterns of regional and seasonal variation that they display. From the specimens collected in this study, more useful strains are expected to be discovered, which can be cultivated and utilized fro industrial development. The study attempts to determine the degree to which utilizable yeasts can be applied in brewing, confectionary, baking, the manufacture of medicine, and as feed yeast. Such findings would contribute not only to the development of academic research, but would also be important in obtaining raw material that can be applied in our daily lives and in industrial development in response to the demands of the times.

• 우유
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• s.43 winter
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• pp.42-45
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• 1990

• Mycobiology
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• v.48 no.3
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• pp.195-203
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• 2020

Marine yeasts have tremendous potential in industrial applications but have received less attention than terrestrial yeasts and marine filamentous fungi. In this study, we have screened marine yeasts for amylolytic activity and identified an amylase-producing strain PH-Gra1 isolated from sea algae. PH-Gra1 formed as a coral-red colony on yeast-peptone-dextrose (YPD) agar; the maximum radial growth was observed at 22 ℃, pH 6.5 without addition of NaCl to the media. Based on the morphology and phylogenetic analyses derived from sequences of internal transcribed spacer (ITS) and a D1/D2 domain of large subunit of ribosomal DNA, PH-Gra1 was designated Sporidiobolus pararoseus. S. pararoseus is frequently isolated from marine environments and known to produce lipids, carotenoids, and several enzymes. However, its amylolytic activity, particularly the optimum conditions for enzyme activity and stability, has not been previously characterized in detail. The extracellular crude enzyme of PH-Gra1 displayed its maximum amylolytic activity at 55 ℃, pH 6.5, and 0%-3.0% (w/v) NaCl under the tested conditions, and the activity increased with time over the 180-min incubation period. In addition, the crude enzyme hydrolyzed potato starch more actively than corn and wheat starch, and was stable at temperatures ranging from 15 ℃ to 45 ℃ for 2 h. This report provides a basis for additional studies of marine yeasts that will facilitate industrial applications.

• Microbiology and Biotechnology Letters
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• v.44 no.4
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• pp.529-534
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• 2016

Bioethanol was produced using the separate hydrolysis and fermentation (SHF) method with macroalgal polysaccharides from the seaweed, Undaria pinnatifida as biomass. This study focused on the pretreatment, enzymatic saccharification, and fermentation of yeasts in co-culture. Ethanol fermentation with 14.5% (w/v) seaweed hydrolysate was performed using the yeasts, Saccharomyces cerevisiae KCTC 1126 alone, Pichia angophorae KCTC 17574 alone, and their co-cultures with the yeasts either adapted to mannitol or not. Among the combinations, the co-culture of non-adapted S. cerevisiae and P. angophorae adapted to mannitol showed high bioethanol production of 12.2 g/l and an ethanol yield ($Y_{EtOH}$) of 0.41. Co-culture in the SSF process was employed in this study, to increase the ethanol yields of 35.2% and reduction of 33.3% in fermentation time. These results provide suitable information on ethanol fermentation with marine seaweeds for bioenergy production.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.233-239
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• 2000

In order to optimize the quality of pine sprout tea, its chemical properties were analyzed and the yeasts associated with the quality of pine sprout tea during the storage were isolated and identified. In proximate composition moisture content was 20.13%, but other components except sugar were relatively low. Sugars such as glucose(30.15%), fructose(19.57%), and sucrose(9.27%) were major sugars which contained up to 76.73%. Total vitamin C and soluble tannin contents were 11.31 mg% and 68.31 mg%, respectively. Thirteen kinds of free amino acids were detected, but they were contained only in trace. In fatty acid composition 64.69% of fatty aids composed mainly of saturated fatty acids and major fatty acids were oleic acid, palmitic acid, and tricosaenoic acid. Among 8 mineral elements detected, calcium content was highest with 79.00 mg% and followed by potassium(45.16 mg%) and magnesium(8.93 mg%). The sweetness of pine sprout tea was gradually decreased from $70^{\circ}\;Brix\;to\;63^{\circ}\;Brix$ and 3.2% of ethanol at the initial concentration was increased to 6.0% during the storage of 40 days. The yeasts associated with the quality and alcohol formation of pine sprout tea during the storage were identified by Biolog MicrostationlTM system, as Zygosaccharomyces rouxii, Kluyveromyces lodderae, Kluyveromyces wickerhamii, and Pichia fluxuum.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.354-357
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• 2005

The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were incubated in an aerobic condition. In experiment 2, aerobically or anaero bically incubated K7 was used for investigating the in vitro degradability of yeast, the effect of yeast on the in vitro degradability of forage, and the degradability of yeast by pepsin and pronase treatment. The in vitrodegradability of bakers' yeast was significantly (p<0.05) higher than those of sake yeasts. The in vitro degradability of anaerobically incubated yeast was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of bakers' yeast by pepsin treatment was significantly (p<0.01) higher than that of the sake yeasts. The degradability of bakers' yeast by pronase treatment was slightly higher than that of the two sake yeasts, while the degradability of anaerobically incubated yeast by both enzymes, respectively, was significantly (p<0.01) higher than that of aerobically incubated yeast. The degradability of forages was increased significantly (p<0.05) by the addition of yeasts. The degradability of roughage by sake yeast tended to be higher than that by the bakers' yeast. The degradability of roughage was significantly (p<0.05) higher by anaerobically incubated yeast than by aerobically incubated yeast. Given the above results, it seems that in vitro degradability of yeast and the magnitude of the increment of roughage degradation differ among the yeast strains and their incubation conditions.

• The Korean Journal of Mycology
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• v.44 no.1
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• pp.1-7
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• 2016

This study focused on isolation and identification of wild yeasts from soils in fields near mountains and elucidation of its yeast distribution. Several kinds of yeasts were isolated from various soils of Daejeon metropolitan city and Chungcheongnam-do in Korea and identified by BLAST search of nucleotide sequences of internal transcribed spacer (ITS) region including 5.8S rRNA and D1/D2 region of 26S rDNA. Ninety-seven strains of 20 species from 61 soil samples were isolated, of which Cryptococcus podzolicus (11 strains), Debaryomyces hansenii (6 strains), and Trichosporon asahii (6 strains) were dominant species.

• The Korean Journal of Mycology
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• v.46 no.3
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• pp.315-323
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• 2018

The goal of this study was to isolate wild yeasts from the fields of medicinal plants and investigate its tyrosinase inhibitory activities. Wild yeasts isolated from soil in the ginseng and Korean angelica fields of Geumsan, Chungcheongnam-do, Korea were identified by comparing the nucleotide sequences of the D1/D2 domain of 26S rDNA. In total, 43 yeast strains belonging to 21 species were isolated from 50 soil samples obtained from two medicinal plant fields. From the ginseng field, six strains of Rhodotorula glutinis and four strains of Sampaiozyma ingeniosa were isolated, out of which Rhodotorula glutinis strains were dominant. In the Korean angelica field, six strains of Cyberlindnera saturnus, three strains of Piskurozyma taiwanensis, and three strains of Saitozyma podzolica were isolated, out of which Cyberlindnera saturnus strains were dominant. We prepared cell-free extracts of the isolated wild yeasts and their tyrosinase inhibitory activities were investigated. Among 43 yeast strains, cell-free extracts of Naganishia globosa G1-7 showed the highest tyrosinase inhibitory activity (28.0%).