• Journal of Microbiology and Biotechnology
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• v.24 no.3
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• pp.408-420
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• 2014

Yeast surface-displayed antibody libraries provide an efficient and quantitative screening resource for given antigens, but suffer from typically modest library sizes owing to low yeast transformation efficiency. Yeast mating is an attractive method for overcoming the limit of yeast transformation to construct a large, combinatorial antibody library, but the optimal conditions have not been reported. Here, we report a large synthetic human Fab (antigen binding fragment) yeast surface-displayed library generated by stepwise optimization of yeast mating conditions. We first constructed HC (heavy chain) and LC (light chain) libraries, where all of the six CDRs (complementarity-determining regions) of the variable domains were diversified mimicking the human germline antibody repertoires by degenerate codons, onto single frameworks of VH3-23 and $V{\kappa}1$-16 germline sequences, in two haploid cells of opposite mating types. Yeast mating conditions were optimized in the order of cell density, media pH, and cell growth phase, yielding a mating efficiency of ~58% between the two haploid cells carrying HC and LC libraries. We constructed two combinatorial Fab libraries with CDR-H3 of 9 or 11 residues in length with colony diversities of more than $10^9$ by one round of yeast mating between the two haploid HC and LC libraries, with modest diversity sizes of ${\sim}10^7$. The synthetic human Fab yeast-displayed libraries exhibited relative amino acid compositions in each position of the six CDRs that were very similar to those of the designed repertoires, suggesting that they are a promising source for human Fab antibody screening.

• The Korean Journal of Mycology
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• v.43 no.1
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• pp.64-67
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• 2015

Several kinds of wild yeasts were isolated and identified from some cereals. A total of twenty six yeast strains were isolated from eleven kinds of cereals. Among twenty six yeast strains, Saccharomyces cerevisiae were five strains and Pseudozyma antarctica were four strains. Five species of Cryptococcus including Cryptococcus magnus were also isolated. Pseudizyma aphidis were isolated from black bean, and Saccharomyces cerevisiae, Cryptococcus flavescens, Cryptococcus magnus and Hannaella zeae were also isolated from glutinous millet.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.30-30
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• 2014

We isolated various yeasts from wild flowers in main islands, Jejudo, Ulleungdo and Yokjido of Korea and their yeasts were identified by comparison of their PCR-amplified D1/D2 regions of 26S rDNA using the BLAST database. Thirty two yeast strains of fourteen species were isolated from wild flowers of Jejudo. Forty eight yeast strains of twenty two species were isolated and identified from wild flowers of Ulleungdo, Korea. Sixty yeast strains belonged to twenty five species were isolated identified from wild flowers of Yokjido in Tongyeong, Korea. Only Metschnikowia reukaufii was overlapped from the three different islands areas. Two species overlapped from Jejudo and Ulleungdo: Pichia guilliermondii, Metschnikowia reukaufii. Seven species were overlapped from Ulleungdo and Yokjido: Cryptococcus albidus, Cryptococcus laurentii, Metschnikowia reukafii, Pichia scolyti, Rhodotorula glutinis, Rhodotorula graminis and Rhodotorula mucilaginosa. Four species were overlapped from Jejudo and Yokjido: Candida sp. Cryptococcus aureus, Metschnikowia reukafii and Pseudozyma sp.

• Korean Journal of Microbiology
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• v.22 no.1
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• pp.1-18
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• 1984

With 156 water samples collected from 39 locations in the Yeong San River estuary during the 12month period from March 1976 to February 1977, the seasonal distribution of yeast and the distributional pattern of yeast on salinity gradient have been investigated. An overall average number of yeast ranged from 52 to 487 viable cells (c.f.u.) per 100ml water sample. The highest count of yeast was obtained in spring while the lowest value came in summer. 933 yeast and one yeast-like fungus pertaining to 14 genera and 83 species were recovered, of which Candida were 29%, Debaryomyces 17.3%, Rhodotorula Glutinis were dominant forms in all locations as well as throughout the year. The population size of total aerobic bacteria, the amount of terrestrial imputs, and some of geographical and/or climatic factor appear to reflect the seasonal distribution of yeast as well as the composition of yeast species in an estuarine environ. Average number of yeast, species diversity, and particularly the number of fermentative and pseudomycelium-producing yeasts increased with decreasing salinity whereas nitrate-utilizing yeasts showed opposite trend, suggesting that salinity gradient can be used as a feasible detector for the distributional pattern of yeast in estuarine habitat.

• The Korean Journal of Mycology
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• v.45 no.4
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• pp.259-269
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• 2017

In order to investigate the diversity of yeasts from major rivers (the Daejeoncheon, Gapcheon and Yudeungcheon) located in Daejeon city, we isolated wild yeasts by plating diluents of samples collected during the summer and winter of 2016 onto yeast extract-peptone-dextrose (YPD) medium, then identified them using Basic Local Alignment Search Tool (BLAST) analysis to compare the nucleotide sequences of the PCR amplicons for the D1/D2 domain of 26S rDNA. In total, we isolated 191 yeast strains belonging to 104 species from 148 soil or water samples from the rivers and their junctions. Candida spp. (45 strains) including Candida tropicalis (22 strains) were the most abundantly isolated strains from the Daejeoncheon. Candida spp. (16 strains) including Candida vartiovaarae (8 strains) and Candida spp. (18 strains) such as Candida sake (4 strains) were also the dominant isolates from the Gapcheon and Yudeungcheon, respectively. In conclusion, Candida spp. and Cryptococcus spp. were the most dominant strains, corresponding to 42% and 7% of the 191 yeast strains isolated in this study, respectively.

• Textile Coloration and Finishing
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• v.33 no.4
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• pp.191-201
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• 2021

In this study, an eco-friendly indigo reduction system(scale up reduction, use of buffer solution, and pH control) using baker's yeast(Saccharomyces cerevisiae) was applied for natural indigo(Polygonum tinctorium) dyeing of Hanji fabric and Hanji-mixture fabric(Hanji/Cotton, Hanji/Silk). The effect of concentration of baker's yeast, repeat dyeing, and bath reuse was investigated in terms of dye uptake indicating reduction power. And the oxidation-reduction potential(ORP) was monitored. We also evaluated color properties and colorfastness according to the color strength. The yeast concentration did not significantly affect the maximum reduction power. However, the highest yeast concentration was effective in improving the initial dye uptake, and its the reduction retention power was the most excellent. Even on the last reduction day, the effect of increasing the dye uptake by repeat dyeing was observed. And it was confirmed that the reduction bath could be reused for up to 30 days by supplementing yeast at the end of reduction. For all the fabrics used, deeper and darker PB color were obtained by repeat dyeing. As dyeing was repeated, purplish tint got stronger on the Hanji/Silk fabric compared to other fabrics. Regardless of the composition of Hanji fabrics and color strength, washing and dry cleaning fastness were relatively good with above rating 4-5, and fastness to rubbing and light were acceptable with a rating 3-4 ~ 4-5. The eco-friendly natural indigo dyeing process using niram and baker's yeast would offer global marketability and diversity of Hanji product as a sustainable high value-added material.

• Journal of Species Research
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• v.9 no.3
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• pp.204-209
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• 2020

In 2019, as a subset study to discover indigenous yeast species in Korea, a total of 20 yeast species were isolated from soil samples collected in Pochoen-si. Among them, eight strains were unreported species. From the high 26S rRNA gene sequence similarity and formation of a robust phylogenetic clade with the closest species, it was determined that each strain belonged to independent and predefined yeast species. The 20 strains were assigned to the genera Aureobasidium (1 strain) and Meyerozyma (1 strain) of the phylum Ascomycota and Cystofilobasidium (2 strains), Filobasidium (1 strain), Naganishia (2 strains), Bullera (3 strains), Leucosporidium (9 strains) and Sampaiozyma (1 strain) of the phylum Basidiomycota. There is no official report of the following species in Korea: Leucosporidium creatinivorum (4 strains), Leucosporidium escuderoi(2 strains), Leucosporidium golubevii(1 strain) and Leucosporidium intermedium (2 strains). Basic biochemical characteristics, colony and cell morphology are also described in the species description section.

• Journal of Dairy Science and Biotechnology
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• v.35 no.3
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• pp.152-161
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• 2017

Cheese is an excellent substrate for yeast and mold growth. These organisms can cause cheese spoilage, resulting in significant food wastage and economic losses. In the context of cheese spoilage, the presence and effects of spoilage or pathogenic bacteria are well documented. In contrast, although yeasts and molds are responsible for much dairy food wastage, only a few studies have examined the diversity of spoilage fungi. This article reviews the spoilage yeasts and molds affecting cheeses in various countries. The diversity and number of fungi present were found to depend on the type of cheese. Important fungi growing on cheese include Candida spp., Galactomyces spp., Debaryomyces spp., Yarrowia spp., Penicillium spp., Aspergillus spp., Cladosporium spp., Geotrichum spp., Mucor spp., and Trichoderma spp.. In addition, several mold spoilage species, such as Aspergillus spp. and Penicillium spp., are able to produce mycotoxins, which may also be toxic to humans. There are many ways to eliminate or reduce toxin levels in foods and feeds. However, the best way to avoid mycotoxins in cheese is to prevent mold contamination since there are limitations to mold degradation or detoxifications in cheese. Chemical preservatives, natural products, and modified atmosphere packaging have been used to prevent or delay mold spoilage and improve product shelf life and food safety.

• Journal of Microbiology and Biotechnology
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• v.9 no.6
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• pp.744-750
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• 1999

Forty alcohol yeast strains were isolated from the main mashes (10 strains from each mash) for brewing of 4 different kinds of Korean traditional liquor (3 different types of Yakju and 1 Takju). Thirty-eight out of 40 strains were identified to be the same strain, Saccharomyces boulardii, by the Automated Bacteria, Yeast, and Fungi Identification System (Biolog Co., U.S.A.) based on the metabolic fingerprints. One strain that showed the highest ethanol production among the 38 strains in YPD medium, designated SHY 111, was selected and used for differentiating from other yeast type strains using the polymerase chain reaction (PCR). Amplified DNA, from transcribed internal spacers of SHY 111 chromosomal DNA, was found to be the same in both size and sequence as those of S. cerevisiae KCCM 11215 (formerly S. coreanus) and S. boulardii along with that of S. cerevisiae AB 972, which was used as a type strain for the yeast genome project. However, when PCR was carried out with the intron splice site primer, it resulted in the amplification of the SHY 111-specific DNA fragment which was about 200 bp in size. When PCR was carried out using the primer to test diversity of 40 isolated yeast strains, it was found that the PCR patterns were similar to each other except for the 200 bp bands derived from all the 10 strains from one Yakju, and 2 strains from another Yakju. These results suggest the strain identified as S. boulardii by the Automated Identification System to be a dominant strain for the fermentation of Korean traditional liquors.

• Journal of Microbiology
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• v.40 no.1
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• pp.55-62
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• 2002

Biodiversity af yeasts in various natural environments including soils, swamps and plants was investigated. By molecular identification methods based on the partial sequences of 265 rDNA, 69 isolates were assigned to 44 taxa including 27 known species. The remaining 17 taxa could potentially form new species. All of them were classified into Ascomycota, Hymenomycetes, Urediniomycetes and Ustilaginomycetes. Ascomycetous and ustilaginomycetous yeasts were generally isolated from flower samples, and hymenomycetous and urediniomycetous yeasts were generally isolated from soil samples. Distribution of yeast groups exhibited geographical variation. Yeast biodiversity of root sail also varied according to the associated plant species.