• Asian-Australasian Journal of Animal Sciences
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• v.17 no.9
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• pp.1309-1314
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• 2004

The red carotenoid, astaxanthin was studied to improve the meat quality of broiler chickens. Astaxanthin pigmented chickens and delayed oxidation of lipid in them. Two sources of astaxanthin were used to pigment broiler chickens in a five-wk feeding trial: biological astaxanthin (BA) from the red yeast, Xanthophyllomyces dendrorhous, and chemical astaxanthin (CA) from chemical synthesis. The concentrations of CA (45 mg/kg feed) and BA (22.5 mg/kg feed) were set to give similar levels of pigmentation. The colorimetric values (a and b) of breast muscles were significantly changed by astaxanthin (p${\leq}$0.01). Absorption and accumulation of BA were higher than those of CA, probably due to the high contents of lipids in the yeast (17%). Lipid peroxide formation in skin was significantly decreased by astaxanthin (p${\leq}$0.05). This result indicated that the production of lipid peroxides in the carcasses of broiler chickens during storage could be delayed by astaxanthin. Therefore, astaxanthin could be used as an antioxidant as well as a colorant for broiler chickens.

• BMB Reports
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• v.35 no.6
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• pp.562-567
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• 2002

In order to find the cellular interaction factors of the Heliothis armigera nuclear polyhedrosis virus capsid protein VP39, a Heliothis armigera cell cDNA library was constructed. Then VP39 was used as bait. The host actin gene was isolated from the cDNA library with the yeast two-hybrid system. This demonstrated that VP39 could interact with its host actin in yeast. In order to corroborate this interaction in vivo, the vp39 gene was fused with the green fluorescent protein gene in plasmid pEGFP39. The fusion protein was expressed in the Hz-AM1 cells under the control of the Autographa californica multiple nucleopolyhedrovirus immediate early gene promoter. The host actin was labeled specifically by the red fluorescence substance, tetramethy rhodamine isothicyanete-phalloidin. Observation under a fluorescence microscopy showed that VP39, which was indicated by green fluorescence, began to appear in the cells 6 h after being transfected with pEGFP39. Red actin cables were also formed in the cytoplasm at the same time. Actin was aggregated in the nucleus 9 h after the transfection. The green and red fluorescence always appeared in the same location of the cells, which demonstrated that VP39 could combine with the host actin. Such a combination would result in the actin skeleton rearrangement.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.971-978
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• 2014

Investigation of the quality characteristics of Takju brewing mashes prepared with several different yeasts was carried out during the 42-day brewing process, including examination of titratable acidity, amino acid content, sugar contents, alcohol contents, pH, reducing sugar, yeast population, lactic acid bacteria, and sensory evaluation. Fermivin yielded the highest titratable acidity, while la parisienne had the lowest. Fermivin also had the highest value of amino acid content (14.33%), while other yeasts shows period tended to increase over exclude Instaferm and Song chun. The amount of sugars in instaferm ($11.33^{\circ}Bx$) and instaferm red ($10.53^{\circ}Bx$) were higher than those in La parisienne red and Song chun ($9.57^{\circ}Bx$). The alcohol contents of instaferm was the highest value (15.20%) while the alchol content of the other yeasts tended to increase the fementation period. Fermivin had the highest pH at $12^{th}$ day among the yeasts(4.02), Instaferm red had the lowest pH among the yeasts (3.87) while safbrew wb-06 had the highest reducing sugar content(117.60 mg/mL). Instaferm obtained the highest preference in the sensory evaluation for all items.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.8
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• pp.5412-5418
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• 2014

The red seabream iridovirus (RSIV), which belongs to the iridoviridae, causes infectious fish diseases in many Asian countries, leading to considerable economic losses to the aquaculture industry. Using the yeast surface display (YSD) technique, a new experimental system was recently developed for the detection and identification of a variety of marine viruses. In this study, a coat protein gene of RSIV was synthesized based on the nucleotide sequence database and subcloned into the yeast expression vector, pCTCON2. The expression of viral coat proteins in the yeast strain, EBY100, was detected by flow cytometry and Western blot analysis. Finally, they were isolated from the yeast surface through a treatment with ${\beta}$-mercaptoethanol. The data suggests that the YSD system can be a useful method for acquiring coating proteins of marine viruses.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.195-205
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• 2015

This study was conducted to investigate the chemical characteristics of different treatments of Gochujang during fermentation at $28^{\circ}C$ C for 100 days, in an effort to improve its taste and organoleptic quality. All treatments of Gochujang saw no effects on total viable bacterial numbers, which kept constant level, during fermentation (2.7~3.22 log CFU/g). Yeast numbers did not change for all treatments in the 100 days of fermentation, but then decreased thereafter, yeast numbers increased during fermentation, showing a level of 0.45~0.42 mg% in the Gochujang with red chilli seed powder on the 100th day of fermentation. DPPH radical scavenging in the early stage of fermentation revealeda tendency to increase in conjunction with an increase in the amount of red chilli seed powder added. Sensory examinations, including taste and preference, of the manufactured Gochujang suggest that the optimal fermentation product results from the condition of 20% added red chilli seed powder.

• Korean Journal of Microbiology
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• v.8 no.2
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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.

• Food Science and Preservation
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• v.15 no.2
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• pp.306-310
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• 2008

This study investigated the effects of 3 different strains of my yeast (Saccharomyces cerevisiae Montrachet (UCD #522), S. bayanus Pasteur Champagne (UCD #595), and S. cerevisiae Epernay (CEG) and two grape varieties (Tamnara and M.B.A) on the quality of red wines. During fermentation, sugar content decreased and alcohol content increased Addition of my yeast increased fermentation speed for both grape varieties. Sensory quality tests and tests with an electronic tongue showed that red wine made from M.B.A grapes was superior to that made from Tamnara grapes and that red wine made without the addition of my yeast was better than that made by using dry yeast.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.487-493
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• 2012

This study was performed to investigate the effects of a diet with a red yeast sweet potato supplement on fecal amount and lipid metabolism in male Sprague-Dawley rats fed a high-fat diet for 10 weeks. Rats were fed a high-fat diet (15% fat) with additional lard (7%) and cholesterol (1%) based on AIN-93G basal diet (7% fat) for 6 weeks during the first phase. In the second phase, which lasted 4 weeks, the rats divided into four experimental groups which were composed of a high-fat diet group as a control (CON), a high-fat diet with 5% white-fleshed sweet potato supplement group (WFSP), a high-fat diet with 5% red yeast sweet potato supplement group (RYSP), and a high-fat diet with 5% purple-fleshed sweet potato supplement group (PFSP). The fecal amount of group RYSP increased significantly during the second phase compared to the other groups (p<0.05). The fecal total cholesterol (TC) and triglyceride (TG) content of group RYSP were also highest among all experimental groups. The serum TC and TG were shown to have the lowest levels in the group RYSP, and LDL-cholesterol levels were significantly decreased in groups RYSP and PFSP than in group CON (p<0.05). These results indicate that supplementation with red yeast sweet potato seemed to be effective in increasing feces and fecal lipid excretion, and also in decreasing serum lipid levels in rats fed a high-fat diet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.766-772
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• 1999

In order to improve funtionality of kochujang, red ginseng powder(1, 2 and 5% red ginseng on the total weight basis) was added to the raw material of kochujang. Changes in moisture content, microflora and enzyme activities were investigated in control kochujang(Sunchang kochujang) and red ginseng added kochujang during fermentation at 25oC for 120 days. Kochujang samples fremented for 90 and 120 days were subjected to sensory evaluation test. As the fermentation progressed, the moisture content and titratable acidity were gradually increased whereas pH was decreased. However, red ginseng had no effects on those changes. Bacterial count was maintained at the level of 107 CFU/g during fermentation. The level of yeast count was 104 CFU/g at the early stage of fermentation and increaed to 107 CFU/g after 60 days of fermentation and then maintained at 107 CFU/g. Red-ginseng had no effects on bacterial and yeast counts of kochujang. Amylase activity was gradually reduced during fermentation. Amylase activity was increased until 60 days of fermentation and then reduced by 90 days of fermentation. Acidic protease activity was slightly reduced at the initial stage of fermentation and then rapid increased. Acidic protease activity was at the highest level after 120 days of fermentation. Red ginseng did not alter those enzyme activities of kochujang. There were no differences in sensory properties between kochujang samples fermented for 90 and 120 days of fermentation. The addition of red-ginseng did not affect such sensory properties of kochujang as color, odor, hot taste and salty taste, but overall preference appeared to be improved by red ginseng addition.

• Journal of Ginseng Research
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• v.22 no.4
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• pp.310-315
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• 1998

The effect of red ginseng saponins (total saponins, Rbl- and Rgl- fraction of saponins) on the induction of $\beta$-galactosidase in yeast, hccharomyces cereuisiae, was investigated to see that ginseng saponins would penetrate the cell membrane and have a function in a nucleus as steroid hormones do. To attain such a kind of purpose, a DNA fragment (685bp) containing GALI promoter was inserted into the sites of EcoRl and BamHl of polylinker region, upstream of lace gene of the plasmid YEp356 (7.966 Kb), and thus the resulting plasmid pGALl-lacZ is supposed to express $\beta$- galactosidase only in the presence of galactose. The plasmid pGALl -lacZ was introduced into yeast, Ky106 (a leu2 ura3 his3 trp 1 Iys2), and the growth of the transformed cells was much slower in the presence of galactose than glucose. The effects of saponins on the specific activity of P-galactosidase from transformed yeast cells were detected. No significant increase was observed in case of total saponins, but the Rbl- or Rgl- fraction of saponins gave much higher increase in the activity. Maximum increase was observed as 35% in 10-3% of Rbl and as 75% in 10-1% of Rgl. These data suggest that ginseng saponins might be able to enter the nucleus and stimulate transcription. However, further studies to find out the putative saponin receptor are needed to confirm this possibility. Key words : Red ginseng saponin, $\beta$-galactosidase induction, Saccharomyces cerevisiae.