• Korean Journal of Veterinary Research
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• v.36 no.2
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• pp.463-470
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• 1996

The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.169-172
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• 2000

Studies on extraction of red pigment was performed to provide the basic information for the utilization of red pigment as s new source of natural food colorant. A bacterium isolated from marine resources were carried out the test for excretion of red pigment. One strain of a marine bacterium, KSR-97 showed a high production of red pigment on the medium of colloidal chitin, peptone-yeast extract with minerals. In physicochemical and sensory properties in aqueous solution of red pigment was investigated at various condition of pH, temperature, concentration of ethanol and stability of storage. Potent antioxidative of red pigment was separated by thin layer chromatograpy, silica gel chromatography and reverse high performance liquid chromatography using ODS hypersil column.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.206-215
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• 2009

This experiment was carried out to evaluate performance and carcass characteristics of 40 crossbred young bulls ($Zebu{\times}European$) finished in a feedlot under two roughage sources (Bermuda grass hay or sorghum silage) with or without the addition of yeast (Saccharomyces cerevisae). The bulls were 20 months old, their initial average weight was 356 kg and they were allocated into four groups of ten animals. The experimental diets were Bermuda grass, Bermuda grass+yeast, sorghum silage and sorghum silage +yeast. Animal performance and carcass characteristics were not influenced by roughage source or yeast addition. The average daily weight gain was 1.50 kg, dry matter intake (DMI) was 11.1 kg/d, DMI as percentage of liveweight was 2.60% and feed dry matter conversion was 7.70. The mean dressing percentage was 52.0% and hot carcass weight was 268 kg. Carcass conformation was classified between good-minus to good. Carcass length (137 cm), leg length (72.9 cm) and cushion thickness (26.6 cm) were not influenced by treatments. The average fat thickness was 3.80 mm and the Longissimus muscle area was 66.9 $cm^{2}$. The classification of color, texture and marbling were slightly dark red to red, fine and slight-minus to light-typical, respectively. The mean percentage of bone, muscle and fat in the carcass was 15.5%, 62.3% and 22.5%, respectively. Yeast addition increased ${\gamma}$-linolenic fatty acid (0.15 vs. 0.11%) deposition. Bermuda grass hay increased deposition of ${\alpha}$-linolenic (0.49 vs. 0.41%), arachidonic (2.30 vs. 1.57%), eicosapentaenoic (0.41 vs. 0.29%), docosapentaenoic (0.80 vs. 0.62%), docosahexaenoic (0.11 vs. 0.06%) and n-3 fatty acids, and reduced n-6: n-3 ratio in meat, when compared to sorghum silage treatments. The treatments had no effect on saturated fatty acids (49.5%), polyunsaturated fatty acids (11.8%), n-6 fatty acids (9.87%), n-3 (1.61%) and PUFA:SFA ratio (0.24). Monounsaturated fatty acid levels were higher on sorghum silage (40.7 vs. 37.7%). The addition of yeast caused higher n-6: n-3 ratio (7.28 vs. 5.70) than treatments without yeast.

• IMMUNE NETWORK
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• v.6 no.2
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• pp.86-92
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• 2006

Background: Germanium compounds are increased to use in nutrient foods and medicines in terms of antibiotics to microbes, anticancer, modulation of immune system and neutralizing heavy metal toxins. Geranti Bio-Ge Yeast, containing stable organic germanium and bound to the yeast protein was developed by Geranti Pharm. LTD. and the modulation effect in the immune system was examined in vivo and in vitro. Methods: The compound, Geranti Bio-Ge Yeast, was fed to female Balb/c mice (each group has 10 mice) for 4 weeks and the yeast powder and steamed red ginseng powder were used as control during the same feeding time points. During 4 weeks there was no symptom to be considered, and after 4 weeks feeding all mice were sacrificed to check the changes of related immune cells and subsidiary responses (i.e. cell counting, FACS, MTT, LDH, PFC assay). Results: In pre-post comparison, B cell population was increased in the group of Geranti Bio-Ge Yeast in a dose dependent manner (100 to 800 mg/kg). However, the population of T cell, dendritic cell and macrophage was not comparably changed in all doses. The ability of cytokine production and proliferation was almost same level as shown in control group. In contrast, PFC assay informed that the compound increase the antibody production ability when fed over 200 mg/kg implying that the increase of PFC number might be due to the increase of B cells. Conclusion: Over the entire study, we concluded that the compound, Geranti Bio-Ge Yeast has better potential in immune response in terms of B cell proliferation than that of positive control, red ginseng, and the compound can be one of the future candidates for a new supplementary source improving immune system activity.

• Microbiology and Biotechnology Letters
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• v.13 no.4
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• pp.367-370
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• 1985

To find the bases for the preservation of red ginseng extract, the oamophilic yeast was isolated from the spelled red ginseng extract. The isolated yeast was identified as a strain of Candida parapsilosis.

• Preventive Nutrition and Food Science
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• v.15 no.3
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• pp.233-238
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• 2010

The aim of this study was to determine microbiological contamination of fresh-red pepper and packaged-red pepper powder commercially available in South Korea. Thirty-seven fresh-red peppers were collected from 5 farms and 31 packaged-red pepper powders were purchased from retail markets in South Korea. Foodborne pathogens (Escherichia coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus), total viable counts, Enterobacteriaceae, coliforms, yeast and mold, and Aspergillus flavus were determined. Detection percentage of contamination of Bacillus cereus in fresh-red pepper was 8.1%, which was lower than the 39% of detection rate in packaged-red pepper powder. The contamination level of Bacillus cereus was 1～3 log CFU/g in packaged-red pepper powder. Escherichia coli was detected in 5.4% of fresh-red pepper samples and was not detected in packaged-red pepper powder. Enterobacteriaceae and coliforms were detected in both of fresh-red pepper and packaged-red pepper powders. Foodborne pathogens, except Bacillus cereus and Escherichia coli, were not detected.

• Food Industry And Nutrition
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• v.14 no.2
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• pp.25-32
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• 2009

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.51-53
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• 2008

To utilize edible red algae paper for food packaging, red algae paper coated with green tea extract or catechin was prepared and microbial growth in bread wrapped with the paper was determined during storage. The paper coated with green tea extract or catechin had antimicrobial activity against Escherichia coli. Packaging of bread with the red algae paper coated with green tea extract or catechin decreased the populations of total aerobic bacteria and yeast and mold after 2 days of storage by 0.41 and 0.63 log CFU/g, respectively, compared to the control. These results suggest that bread can be packaged by edible red algae paper coated with green tea extract or catechin, resulting in inhibit microbial growth during storage.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.203-208
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• 2003

In wine making, to perform yeast culture effectively that is the most important factor, 5 (Montrachet, Pasteur Champagne, Epernay II, prise de Mousse, Lalvin W15) representative active dry yeasts were selected. These are results about physicochemical properties. As a consequence of examining the survival rate in both 17% ethanol solution and 200ppm sulfite solution after 72 hours, Lalvin W15 strain was the highest among the 5 representative active dry yeasts. Moreover, in 1% citric acid solution, the survival rate of Pasteur Champagne after 72 hours was the highest one. As a result of experiment of red wine that is fermented by 5 different active dry yeasts, the highest one of total acidity was must of Lalvin W15. And then, the must of the Epernay II contains the highest ethanol content. Regarding of the content of organic acid, the wine that is fermented by Prise de mousse was the highest one and the order could be explained by Tartaric > Malic > Citric.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.2
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• pp.167-173
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• 2014

Red yeast rice (RYR) is the product of fermented yeast by Monascus strains on rice, and has recently become a popular dietary supplement as a traditional food in Asia. RYR contains monacolin K substances known to inhibit cholesterol synthesis as efficiently as statin drugs. To determine the optimal rice cultivar for manufacturing RYR, 7 rice cultivars (Goami, Goami2, Sangjuchalbyeo, Seolgaeng, Saegyejinmi, Yeonghojinmi and Chilbo) were fermented using two Monascus strains (M. ruber KCTC6122 and KCCM60141 of M. ruber) in this study. The monacolin K content of Sangjuchalbyeo were 47.24 ppm on KCTC6122 cultures and 117.03 ppm on KCCM60141 cultures, respectively. Other cultivars, especially Goami and Goami2, which had less content of monacolin K could not seem to ferment normally because those didn't show red color. These results imply that Sangjuchalbyeo can be optimal rice cultivar as a commercial RYR which is well fermented rice and has high content of monacolin K.