• Title/Summary/Keyword: yeast rice

Search Result 352, Processing Time 0.026 seconds

Fermentation and Sporulation Characteristics of Saccharomyces cerevisiae SHY111 Isolated from Korean Traditional Rice Wine

  • Kim, Seung-Hwan;Chung, Oon-Chan;Woo, Im-Sun;Shin, Jae-Ho;Rho, Dong-Hyun;Rhee, In-Koo;Park, Heui-Dong
    • Journal of Microbiology and Biotechnology
    • /
    • v.10 no.6
    • /
    • pp.776-783
    • /
    • 2000
  • Various alcohol yeast strains have been isolated from main mashes of Korean traditional liquors, and their genetic diversities were previously reported [23]. In this study, the strain SHY111, showing the highest alcohol production, was tested for its fermentation and sporulation characteristics. Additionally, its haploid cells were isolated and tested for their growth and fermentation patterns. The strain was identified as Saccharomyces cerevisiae based on its morphological and physiological characteristics. The sequences of the ITS(internal transcribed spacer) and 5.8S rDNA regions of S. cerevisiae SHY111 were found to be identical to those of S. cerevisiae that was obtained from through the yeast genome project. The maximum fermentation ratio obtained by the strain SHY111 (96.7%) was almost the same as that by S. cerevisiae Balyun No. 1 (96.5%) that was a little higher than that by S. cerevisiae KCCM11215(95.8%). The strain was induced for sporulation in a sporulation liquid medium using log phase cells grown in different types of pre-sporulation media, and its haploid cells were obtained by spore dissection using a micromanipulator. The majority of the spores formed a small colony on a YPD agar plate, and the haploid yeast cells derived from the strain SHY111 showed a variety of growth and alcohol fermentation patterns. It was proposed that the fermentation patterns were related to their growth phenotypes in the most haploid strains, but possible not in some strains.

  • PDF

Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts

  • Shim, Jae Min;Lee, Kang Wook;Yao, Zhuang;Kim, Hyun-Jin;Kim, Jeong Hwan
    • Journal of Microbiology and Biotechnology
    • /
    • v.26 no.9
    • /
    • pp.1533-1541
    • /
    • 2016
  • Samples of doenjang (a fermented soybean paste) were prepared with different types of salts; purified salt (PS), 3-year-aged solar salt (SS3), 1-year-aged solar salt (SS1), and bamboo salt (BS, 3rd processing product). For starter doenjang samples, selected starters comprising two bacilli, one yeast, and one fungus were inoculated, whereas for non-starter doenjang samples, microorganisms present in rice straw were inoculated after enrichment. The doenjang samples were fermented for 13 weeks at 25℃. During the fermentation period, SS and BS doenjang samples showed higher bacilli counts as well as much lower yeast counts than PS doenjang. At 13 weeks, yeast counts of starter doenjang samples were 7.75, 5.69, 6.08, and 4.74 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. For non-starter doenjang samples, counts were 7.17, 5.05, 5.92, and 4.54 log CFU/g for PS, SS3, SS1, and BS doenjang, respectively. SS and BS promoted growth of bacilli but inhibited growth of yeasts compared with PS. Debaryomyces hansenii was the dominant yeast in PS doenjang, whereas Candida guilliermondii and Pichia sorbitophila were dominant in SS and BS doenjang. In the sensory evaluation, SS and BS doenjang scored better than PS doenjang. In conclusion, SS and BS seem better than PS for production of high-quality doenjang.

Expression of Fungal Phytase on the Cell Surface of Saccharomyces cerevisiae

  • Mo, Ae-Young;Park, Seung-Moon;Kim, Yun-Sik;Yang, Moon-Sik;Kim, Dae-Hyuk
    • Biotechnology and Bioprocess Engineering:BBE
    • /
    • v.10 no.6
    • /
    • pp.576-581
    • /
    • 2005
  • Phytase improves the bioavailability of phytate phosphorus in plant foods to humans and animals, and reduces the phosphorus pollution of animal waste. We have engineered the cell surface of the yeast. Saccharomyces cerevisiae, by anchoring active fungal phytase on its cell wall, in order to apply it as a dietary supplement containing bioconversional functions in animal foods and a whole cell bio-catalyst for the treatment of waste. The phytase gene (phyA) of Aspergillus niger with a signal peptide of rice amylase 1A (Ramy1A) was fused with the gene encoding the C-terminal half (320 amino acid residues from the C-terminus) of yeast ${\alpha}-agglutinin$, a protein which is involved in mating and is covalently anchored to the cell wall. The resulting fusion construct was introduced into S. cerevisiae and expressed under the control of the constitutive glyceraldehydes-3-phosphate dehydrogenase (GPD) promoter. Phytase plate assay revealed that the surface-engineered cell exhibited a catalytically active opaque zone which was restricted to the margin of the colony. Additionally, the phytase activity was detected in the cell fraction, but was not detected in the culture medium when it was grown in liquid. These results indicate that the phytase was successfully anchored to the cell surface of yeast and was displayed as its active form. The amount of recombinant phytase on the surface of yeast cells was estimated to be 16,000 molecules per cell.

High sporulaling media for Piricularia oryzae Cavara (도열병균 분생포자형성을 촉진하는 배지)

  • CHUNG Hoo Sup;LA Yong Joon
    • Korean journal of applied entomology
    • /
    • v.1
    • /
    • pp.26-28
    • /
    • 1962
  • In an attempt to find a satisfactory medium which would facilitate abundant conidial production of Piricularia oryzae agar and liquid media containing various nutrients were tested as to the efficiency of conidial production. Among the media tested most number of conidia occurred on V-8 juice broth and tomato juice agar and the least on rice straw medium. Thus in conidial productivity, V-8 juice broth and tomato juice agar far exceeded the rice polish and yeast starch agar which were known to be best by previous workers.

  • PDF

탁주 발효에 대한 Nisin의 이용

  • Yoo, Jin-Young;Lee, Sung
    • Microbiology and Biotechnology Letters
    • /
    • v.25 no.2
    • /
    • pp.203-206
    • /
    • 1997
  • Takju is a traditional alcoholic beverage that has been prepared by fermenting the cooked rice and Nuruk (Korean-style bran koji). During fermentation. bacterial contamination is a problem which inhibits the growth of yeast and thus lowers the ethanol production from starch of rice, and causes souring. Major contaminants were known to be gram-positive acid producers at the early stage of fermentation. This problem would be solved if the contaminated bacteria could be controlled. Nisin, a GRAS-grade preservative, was added at the level of 500 iu/g as it retards the growth of the gram-positive bacteria. It was possible to control acid and ethanol production during fermentation. This process increased the ethanol production by 2 % comparing with control.

  • PDF

The Bibliographical Study on the Processing Methods of Kwahaju (과하주양조에 관한 문헌적 고찰)

  • 이성우;전정일;배상면
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.2 no.1
    • /
    • pp.17-33
    • /
    • 1992
  • Information about processing method of Kwahaju can get from the 41 kinds classical literature traditional yakju. The contents of those classical literature consist of sixty items about Kwahaju, number of art-less-brewed alcoholics and compounded alcoholics. Interpreted content was classified and analyzed. Selected 40 items, about Kwahaju among previous 60 items, compounded brewages, were distributed into two groups of alcoholics ; Seoul Kwahaju and Kimchun Kwahaju. Both group of alcoholics, grunded on the periodical conversion of processing method through four centuries were set one thing to another and analyzed. The materials used for Kwahaju, compounded alcoholics, were waxy rice mainley, regular rice, yeast(Nuruk), wheat, barley seedings and Soju, Kwahaju, usually, is brewed for worm or hot season and store up the alcoholics for summer. It should be reminded to be durable alcoholics, not soon pureficated out or needing repair.

  • PDF

Microbial Community Changes in the Soil of Plastic Film House as Affected by Anaerobic Fermentation of Rice Bran or Wheat Bran (쌀겨와 밀기울의 토양 혐기발효 처리가 시설 재배지 토양의 미생물상에 미치는 영향)

  • Kim, Hong-Lim;Weon, Hang-Yeon;Sohn, Bo-Kyun;Choi, Young-Hah;Kwack, Young-Bum
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.42 no.5
    • /
    • pp.341-347
    • /
    • 2009
  • Soil microbial community has been changed after the treatment of anaerobic fermentation using wheat bran or rice bran was applied to the soil. In the dilution plate technique, the number of anaerobic bacteria and fungi was higher in rice bran-treated soil than in non and wheat bran-treated soil, but of yeast was higher in wheat bran-treated soil than in non and rice bran-treated soil. Specially, the fungi were not detected in the wheat bran-treated soil. Identified by 16S rDNA sequencing, the number of aerobic bacteria was similar in all treatments, the dominant bacteria was the genus Bacillus. In the phospholipid fatty acid (PLFA) technique, both Gram-positive and Gram-negative bacteria change slightly in all treatments for 20 days of fermentation process but, after 20day, increased rapidly in wheat or rice bran-treated soil. In conclusion, the microbial communities structure was dramatically changed after the treatment of wheat or rice bran to soil.

Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration (젖산농도별 주모에 따른 막걸리의 품질 특성)

  • Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo
    • Food Science and Preservation
    • /
    • v.19 no.6
    • /
    • pp.933-938
    • /
    • 2012
  • The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.

Characterization and Volatile Flavor Components in Glutinous Rice Wines Prepared with Different Yeasts of Nuruks (누룩에서 분리한 효모를 이용한 찹쌀발효주의 이화학적 특성 및 휘발성 향기성분)

  • Kim, Hye-Ryun;Kwon, Young-Hee;Jo, Sung-Jin;Kim, Jae-Ho;Ahn, Byung-Hak
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.3
    • /
    • pp.296-301
    • /
    • 2009
  • In order to investigate the effect of different yeasts (La Parisienne (LP), Y18-2, Y54-3, Y90-2, Y90-9 and Y272-7) from nuruks on the quality of Glutinous rice wines, physicochemical properties and volatile flavor components were evaluated. Glutinous rice wines prepared with different yeasts were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acid, free sugar and volatile compounds. After fermentation for 17 days, the ethanol contents ranged from 13.40 to 14.50%, while the total acid levels were from 0.33 to 0.44%. The amino acid contents in six samples ranged from 0.13 to 0.18%, while soluble solid contents ranged from 12.1 to $14.7^{\circ}Bx$. The glutinous rice wine prepared with LP showed the highest level of coloring degree, soluble solid and reducing sugar among six samples. Organic acid contents of the glutinous rice wine prepared with LP had the highest levels of lactic acid and acetic acid, while the glutinous rice wine prepared with Y90-9 had the highest level of succinic acid. In all glutinous rice wines tested, the most abundant free sugars were glucose followed by maltose. Volatile flavor components in the glutinous rice wines were identified by using GC-MSD. Nineteen esters, ten alcohols, eight acids, one aldehyde and one miscellaneous compound were identified in the glutinous rice wines. Using relative peak area, it was found that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component, predominantly found in the range of 2.73-10.41%. Phenylethyl alcohol, isoamyl alcohol, ethyl oleate, ethyl linoleate and tetradecanoic acid ethyl ester were some of the major volatile components present through the fermentation, respectively. Overall, it was shown that different yeast strains from nuruks greatly affected chemical and volatile characteristics of the glutinous rice wines.