• KSBB Journal
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• v.5 no.4
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• pp.373-376
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• 1990

In ethanol fermentations with Saccharomyces sake, phosphatidylcholine-egg albumin as a supplement in fermentation media was much more effective in enhancing ethanol production than linoleic acid-ergosterol. It came from the differences in alcohol-tolerance between egg albumin and ergosterol. The egg albumin was supposed to function as a nutrient rather than to form protective layers around the cells against ethanol.

• Analyses & Alternatives
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• v.5 no.2
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• pp.3-38
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• 2021

Does Foreign Direct Investment (FDI) exacerbate income inequality in South Korea? If so, does rising income inequality come for the sake of economic growth? This study explores the impact of FDI on income inequality and growth in South Korea. To this end, we collect data on FDI and income inequality/economic growth at both national and provincial levels and empirically test their relationships in South Korea. The empirical results confirm our expectation that FDI magnifies income inequality. Furthermore, we fail to find a positive relationship between FDI and economic growth, implying that income inequality as a consequence of FDI does not come for the sake of economic growth in Korea. Findings suggest that more systematic research and nuanced policy design is necessary to circumvent the mechanisms at play that link the surge of FDI inflows and the exponential expansion of economic inequality.

• Proceedings of the Korea Society of Design Studies Conference
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• 2001.10a
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• pp.51.1-51
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• 2001

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.102-109
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• 1992

The microfloral changes of lactic acid bacteria during Kimchi fermentation at 5, 20 and $30^{\circ}C$ were compared by using various selective media, and the lactic acid bacterial strains were isolated and identified. The patterns of microfloral changes in each lactic acid bacterial group, leuconostoc, lactobacilli, streptococci and pediococci, were similar at different fermentation temperature, and the changes were accelerated by increased temperature. Among them, leuconostoc and lactobacilli showed high population, and at low temperature the number of leuconostoc were higher than at high temperature. Leuconostoc and streptococci were increased in number from the beginning, but they rapidly decreased after the optimum ripening period. Pediococci increased their number after streptococci, but they were rapidly decreased later. Lactobacilli were highly distributed throughout the whole fermentation period. However, they were slightly declined as the acidity increased. Those strains of leuconostoc, streptococci, pediococci and lactobacilli were identified as Luuconostoc mesenteroida subsp. musenteroides, Streptococcus fuecalzs, S, faeciurn, Pediococcus pentosaceus, Lactobacillus plarttarum, L. sake and L. brevis. Among lactobacilli, Id. sake and L. brmk, and L. plantarum were isolated mainly at the beginning and around the overripening period of fermentation, respectively.

• Korean Journal of Microbiology
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• v.52 no.2
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• pp.220-225
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• 2016

To improve antioxidant glutathione (GSH) content and saccharification ability in sake yeasts of Saccharomyces cerevisiae, the ${\gamma}$-glutamylcysteine synthetase gene (GSH1) from S. cerevisiae, glucoamylase gene (GAM1) and ${\alpha}$-amylase gene (AMY) from Debaryomyces occidentalis were co-expressed in sake yeasts for manufacturing a refreshing alcoholic beverage abundant in GSH from rice starch. The extracellular GSH content of the recombinant sake yeasts increased 1.5-fold relative to the parental wide-type strain. The saccharification ability by glucoamylase of the new yeast strain expressing both GAM1 and AMY genes was 2-fold higher than that of the yeast strain expressing only GAM1 gene when grown in the culture medium containing 2% (w/v) rice starch. It generated 11% (v/v) ethanol from 20% (w/v) rice starch and consumed up to 90% of the starch content after 7 days of fermentation.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.171-180
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• 1970

The yeasts in the soy sauce mash were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time. The results obtained were as follows: a) The number of ordinary and osmophilic yeasts in 1 ml. of the soy sauce mash showed a tendency to be increased from the mashing to the mature stages and to decrease in the aging stages: $127{\times}10^3$ immediately after mashing, $83{\times}10^3$ 1 month after, $356{\times}10^3$ 3 months after, $1250{\times}10^3$ 6 months after and $65{\times}10^3$ 2 years after mashing in the case of ordinary yeasts, and 0 after mashing, $40{\times}10^3$ 1 month after, $81{\times}10^3$ 3 months after, $358{\times}10^3$ 6 month after and $23{\times}10^3$ 2 years after mashing in the case of osmophilic yeasts. b) 50 strains of yeasts were isolated from the soy sauce mash optionally in process of fermentation period, and they were identified as 7 genera and 18 species: 10 strains of Saccharomyces rouxii, 1 strain of Saccharomyces marxianus, 3 strains of Saccharomyces rosei, 1 strain of Saccharomyces fermentati, 6 strains of Saccharomyces mellis, 1 strain of Saccharomyces acidifaciens, 1 strain of Saccharomyces pastori, 3 strains of Pichia polymorpha, 2 strains of Hansenula anomala, 1 strain of Hansenula saturnus, 2 strains of Hansenula suaveolens, 5 strains of Nadsonia fulvescens, 8 strains of Debaryomyces hasenii, 1 strain of Debaryomyces nicotianae, 1 strain of Debaryomyces kloeckeri, 2 strains of Torulopsis sake, 1 strain of Torulopsis holmii and 1 strain of Candida pelliculasa. c) Distribution of yeasts according to the fermentation period was as follows: i) Saccharomyces rouxii, Saccharomyces marxianus, Saccharoymces rosei, Pichia polymorpha, Debaryomyces hansenii, Torulopsis sake, Candida pelliculosa, Debaryomyces nicotianae, Nadsonia fulvescens, Hansenula suaveolens and Hansenula saturnus were found in the early stages of fermentation. ii) Saccharomyces rouxii, Saccharomyces rosei, Saccharomyces fermentati, Saccharomyces mellis, Saccharomyces pastori, Hansenula anomala, Saccharomyces acidifaciens and Debaryomyces hansenii appeared in the mature stages. iii) Saccharomyces rouxii, Saccharomyces mellis, Nadsonia fulvescenes, Dedaryomyces hansenii, Debaryomyces kloeckeri, Torulopsis sake and Torulopsis holmii were distributed in the aging stages. d) TTC white yeasts were found in abundance in the early stages of fermentation and TTC red yeasts appeared more than 50 per cent in the mature and aging stages. e) The yeasts belonging to Saccharomyces mellis and Saccharomyces pastori were classified as TTC red yeasts, Saccharomyces acidifaciens were reel pink, Hansenula saturnus Debaryomyces kloeckeri, and Torulopsis holmii were pink, Saccharomyces marxianus and Nadsonia fulvescens were white and the others were the same as the description in the previous report. Saccharomyces rouxii ware classified for the most part as TTC red yeasts, and while some of them were red pink. f) Species of yeasts in the soy sauce mash were similar to those in the soy sauce koji, but the latter were not osmophilic and in the former case, the osmophilic yeasts were increased in process of fermentation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.4
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• pp.401-408
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• 1985

The yeast cell wall lytic action of the alkaline AL-protease, which was found out of the crude Zymolyase that a kind of yeast cell wall lytic $endo-{\beta}-1$, 3-glucanase produced from Arthrobacter luteus, was investigated with the viable cells of S. sake and it's cell wall preparation. AL-protease on the lysis of the viable yeast cells showed very low activities with the alone, but the lytic activities were highly increased with the combination of AL-protease and Zymolyase. On the stepwise treatment of the viable yeast cells with AL-protease and Zymolyase, the cells were lysed highly only by the course having a treatment with Zymolyase after pretreatment with AL-protease. Thus synergistic action of AL-protease was not observed with any some commercial enzymes, known as a type of alkaline and serine protease such as AL-protease, and was also found to be affected greatly by the culture conditions and species of the yeast tested. AL-protease caused the release of some peptide and a lot of sugar from the cell wall preparation, but could not lysed the cell wall more than 66%. Whereas Zymolyase could lysed the cell walls almost completely with alone. On the basis of these results, the synergistic action of AL-protease on the lysis of S. sake cells is hypothesized that at first AL-protease bind to the yeast cell surface layer consisting of mannan and protein, and then changes their conformation to facilitate the penetration of Zymolyase from the outside to the inside framework layer constituted of alkali insoluble ${\beta}-1,\;3-glucan$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.556-562
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• 1997

Depletion of nitrite by lactic acid bacteria isolated from Kimchi and the effects of pH and temperature on depletion of nitrite in Lactobacillus MRS broth were investigated. Depletion of nitrite by Lactobacillus plantarum and Lactobacillus sake was low in initial stage of growth but increased during growth at 15 and 2$0^{\circ}C$. L. plantarum and L. sake depleted than 90 and 75% of nitrite(250$\mu\textrm{g}$/$m\ell$) in 1 day of growth at 25 and 3$0^{\circ}C$, respectively, but depleted almost all of nitrite in 2 days. While the effect of Leuconostoc mesenteroides (150$\mu\textrm{g}$/$m\ell$) was lower compared to Lactobacillus(250$\mu\textrm{g}$/$m\ell$). In addition, even high concentrations(600 and 900 $\mu\textrm{g}$/$m\ell$) of nitrite was depleted at 2 days of growth by L. plantarum. pH of growing broth decreased as the increase of growth time and temperature, and depletion of nitrite in- creased as the decrease of pH of growing culture. However, pH of broth related with the decrease of depletion of nitrite at 25 and 3$0^{\circ}C$, but not at 15 and 2$0^{\circ}C$. Therefore, depletion of nitrite was greatly affected by growth temperature rather than by pH.

• Journal of Korea Society of Digital Industry and Information Management
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• v.10 no.2
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• pp.29-36
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• 2014

Finite failure NHPP software reliability models presented in the literature exhibit either constant, monotonic increasing or monotonic decreasing failure occurrence rates per fault. In this paper, proposes the Gompertz distribution reliability model, which made out efficiency application for software reliability. Algorithm to estimate the parameters used to maximum likelihood estimator and bisection method, model selection based on mean square error (MSE) and coefficient of determination$(R^2)$, for the sake of efficient model, was employed. Analysis of failure using real data set for the sake of proposing fixed shape parameter of the Gompertz distribution was employed. This analysis of failure data compared with the Gompertz distribution model of shape parameter. In order to insurance for the reliability of data, Laplace trend test was employed. In this study, the proposed Gompertz model is more efficient in terms of reliability in this area. Thus, Gompertz model can also be used as an alternative model. From this paper, software developers have to consider the growth model by prior knowledge of the software to identify failure modes which can was helped.