• Korean journal of food and cookery science
• /
• v.30 no.3
• /
• pp.307-316
• /
• 2014

This study was carried out in order to investigate the quality characteristics of baguette with different amounts of yeast and fermented rice bran sourdough(Control: Yeast 30 g + Fermented rice bran sourdough 0 g, A sample: Yeast 20 g + Fermented rice bran sourdough 150 g, B sample: Yeast 10 g + Fermented rice bran sourdough 300 g, C sample: Yeast 0 g + Fermented rice bran sourdough 450 g). The pH of fermented rice bran sourdough by fermentation time was decreased as the fermentation time was longer. The pH of baguette dough was decreased as the fermented rice bran sourdough increased; the volume was the highest in control at the 1st fermentation, and in the B sample at the 2nd fermentation. The weight of baguette was the highest in the C sample, and the volume and specific volume were the highest in the B sample. The microstructure of the cross section analysis indicated that the air cell of baguette crumb was large and regular in the B sample. The moisture content and water binding capacity were the highest in the B sample, although significantly different. The L value was decreased as there was an increasing addition ratio of fermented rice bran sourdough; further, the a and b values were decreased with an increase in baguette volume. Hardness, gumminess and chewiness were decreased as volume and specific volume were increased; yet, springiness was increased. According to the result of the sensory evaluation, the flavor, taste, appearance and texture were the highest in the B sample.

• The Plant Pathology Journal
• /
• v.35 no.3
• /
• pp.280-286
• /
• 2019

In this study, PVF11 was selected among 20 candidate pathogenesis-related genes in Burkholderia glumae based on its effect on virulence to rice. PVF11 was found to interact with several plant defense-related WRKY proteins as evidenced through yeast-two hybrid analysis (Y2H). Moreover, PVF11 showed interactions with abiotic and biotic stress response-related rice proteins, as shown by genome-wide Y2H screening employing PVF11 and a cDNA library from B. glumae-infected rice. To confirm the effect of PVF11 on B. glumae virulence, in planta assays were conducted at different stages of rice growth. As a result, a PVF11-defective mutant showed reduced virulence in rice seedlings and stems but not in rice panicles, indicating that PVF11 involvement in B. glumae virulence in rice is stage-dependent.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.2
• /
• pp.313-319
• /
• 2015

This study encouraging the consumption of rice. The Tarakjuk in which red yeast rice was added showed the highest water content 78.31%. The viscosity of RRT20, which had the largest amount of red yeast rice, was the lowest for 4,125.50, and pH was the highest in RRT0 The sugar content of Tarakjuk with red yeast rice was the highest in RRT0 for. lightness (L) was lowest in RRT20 which had the largest amount of red yeast rice for, and its red and yellow lighteners were also the highest for respectively. storage at $4^{\circ}C$, no microorganism found for 0 to 1 day of storage but found in every group. The group showed the smallest of microorganism for $2.9{\times}10^2CFU/mL$. On the 7 day, microorganism also found 40% added showed the smallest of microorganism for $3.1{\times}10^4CFU/mL$. The color of the 20% added group, 6.74, was higher than that of the control group, 4.87, but the difference was not significant. The flavor was the in the 30% added group for 5.90, and taste was the in the 20% added group for 6.01 The control group showed the lowest preference for 4.91. The after taste was the in the 30% added group for 5.48. The viscosity of the 40% added group was higher for 5.39 than that of the control group for 5.06, no significant difference. The overall preference was rated highly, and the 20% added group showed the highest preference for 5.57.

• Asian-Australasian Journal of Animal Sciences
• /
• v.17 no.1
• /
• pp.68-72
• /
• 2004

The effects of the addition of yeast on in vitro roughage degradability and methane production were investigated in order to clarify the effects of yeast on the rumen microbes and to establish methods of rumen manipulation. Three roughages (whole crop corn, rice straw and Italian ryegrass) were incubated for 3, 6, 12 and 24 h with or without dried beer yeast following the method described by Tilley and Terry. Using the same method, these roughages were incubated with or without yeast extract, albumin or purified DNA. In vitro methane production was measured with or without dried beer yeast at 12 and 24 h. The degradability of yeast was found to be 57 and 80% at 12 and 24 h, respectively. The rate of degradation of fraction b was 6.16%/h. There was a significant increase in roughage degradability at 6 h (p<0.05), 12 h (p<0.05) and 24 h (p<0.01) by dried yeast addition. The degradability of all three roughages was higher in the samples treated with yeast extract than in the no addition samples except in the case of rice straw incubated for 12 h. Nevertheless, the magnitude of increment was smaller with the addition of yeast extract than without the addition of yeast. With the addition of purified DNA, there were significant increases in roughage degradability at 6 h (p<0.01), 12 h (p<0.01) and 24 h (p<0.05); however, higher degradability values were detected in the samples to which albumin was added, particularly at 6 h. If the degradability values of the no addition samples with those of samples containing yeast, yeast extract, DNA and albumin were compared, the largest difference was found in the samples to which yeast was added, although it is worth noting that higher values were observed in the yeast extract samples than in the DNA or albumin samples, with the exception of the case of rice straw incubated for 24 h. Methane production was significantly increased at both 12 and 24 h incubation. The increment of roughage degradation and methane production brought about by the addition of dried beer yeast to the samples was thought to be due to the activation of rumen microbes. Water soluble fraction of yeast also seemed to play a role in ruminal microbe activation. The increment of degradability is thought to be partially due to the addition of crude protein or nucleic acid but it is expected that other factors play a greater role. And those factors may responsible for the different effects of individual yeast on ruminal microbes.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.12
• /
• pp.340-347
• /
• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.

• Microbiology and Biotechnology Letters
• /
• v.4 no.4
• /
• pp.152-158
• /
• 1976

Cultivation condition of yeast on the utilization of fermentable substrate from the cellulosic wastes such as rice hull, rice straw and corn starch cake was investigated. The results obtained were summarized as follows；1. Corn starch cake was respectively added to rice hull and rice straw in order to increase sugar concentration in the hydrolyzate, and then hydrolyzed. As the result, concentration of sugar in hydrolyzed solution of rice hull was 9.12％, in that of rice straw was 7.98％. 2. It was found that calcium carbonate as a neutralizer was the most effective to prepare the culture broth of yeast. 3. An optimal growth of Hansenula subpelliculosa GFY-2 was observed in the medium prepared by adding 0.3％ of ammonium sulfate, 0.4％ of potassium phosphate dibasic, 0.02％ of magnesium sulfate, sodium chloride and calcium chloride to hydrolyaed sugar solution, respectively. 4. Hansenula subpellicuiosa GFY-2 cultured in the substrate solution which of rice hull and rice straw added to corn starch cake was assimilated more than 90％ of sugar in the hydrolyzate within 48 hours. The yeast cells yielded in rice hull was 46.5％, and that of rice straw 45.4％ to utilized sugars.

• Korean Journal of Food Science and Technology
• /
• v.49 no.5
• /
• pp.567-573
• /
• 2017

This study investigates the quality characteristics and antioxidant activities of muffins prepared using various kinds of rice powder. Muffins were prepared by adding 50% white rice, black rice or red yeast rice powders, thereby replacing wheat flour in the basic formulation. Wheat flour muffins had the maximum height and volume. The lightness value of black rice and red yeast rice muffins was lower than that of the wheat flour muffins. Redness was the highest for red yeast rice muffins. The 1,1-diphenyl-2-picrylhydrazy (DPPH) radical scavenging and superoxide dismutase (SOD)-like activities activity of black rice and red yeast rice muffins were higher than those of the wheat flour muffins. The 2,2'-azino-bis-(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of red yeast rice muffin was also higher than that of the wheat flour muffins. Thus, the black and red yeast rice powders can be effectively used as functional ingredients in bakeries due to their antioxidant activities.

• Journal of Animal Science and Technology
• /
• v.55 no.1
• /
• pp.41-49
• /
• 2013

In vitro and in situ incubation studies were conducted to determine effects of yeast culture supplements (Saccharomyces cerevisiae) on cellulolytic bacterial function and fiber digestion in rice straw. In vitro dry matter digestibility of rice straw gradually increased according to supplemental levels of yeast culture (0.0, 0.2, 0.4, 0.6, 0.8 and 1.0%). Digestibility of rice straw started to increase apparently when yeast culture was added more than 0.6% level (p<0.05). Also, we reconfirmed that in vitro dry matter digestibility was significantly increased by 0.6% of yeast culture addition in 4% NaOH treated and non-treated rice straws (p<0.05). When in situ dry matter digestibility was tested in Korean native goats fed basal diet or experimental diet which contained 1.0% of yeast culture, the yeast culture feeding improved in situ dry matter digestibility in both 4% NaOH treated and non-treated rice straws (p<0.05). In case of real-time PCR monitoring cellulolytic bacterial function, the bacterial population attached on rice straw showed the increasing trends with higher level of yeast culture spraying on rice straw. F. succinogenes and R. flavefaciens were significantly increased in accordance to spraying levels of yeast culture (0.0, 0.1 and 0.3%) at both 12 and 24 hrs of in situ incubation (p<0.05). R. albus was significantly higher population in yeast culture spraying than non-soraying at 12 hrs of in situ incubation (p<0.05). These bacterial populations were showed the increasing trends with digestibility enhancement of rice straw according to the higher levels of yeast culture supplement. Overall, these results clearly suggest that the presence of yeast culture result in noticeable increase of rice straw digestion, which is modulated via good effect on cellulolytic bacterial attachment to fiber substrates.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.6
• /
• pp.785-793
• /
• 2007

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters ($SD1{\sim}4$) and the quality characteristics of sourdough bread (CSB, $SDB1{\sim}3$). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from $0{\sim}4th$ day, but $SD2{\sim}4$ increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than $SDB1{\sim}3$, and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of $SDB1{\sim}3$ was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB1${\sim}$3 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.6
• /
• pp.593-600
• /
• 2003

This study was carried out in order to investigate the possibility of frozen rice batter for the manufacturing of Jeung-pyun. Despite of its unique taste and texture, Jeung-pyun is not consumed much because it needs long time to make. The physicochemical, sensory, rheological and surface characteristics of Jeung-pyun were analyzed to develop the easy manufacture method. The storage condition of rice batter was used at -2$0^{\circ}C$ up to 4 weeks. Statistical data analysis was completed using a SAS program. The results are summarized as follow: The pH brix% and sugar content of all samples which added low-temperature tolerance raw yeast or regular raw yeast decreased during the fermentation. Kind of yeast did not influence on the moisture content of the Jeung-pyun batter. Specific volume and carbon dioxide evolution of Jeung-pyun batter were highest when the rice batter was frozen for 1 week regardless of the kind of yeast. Overall quality of frozen batter of Jeung-pyim at -2$0^{\circ}C$ for 4 weeks had the highest score among different samples. As the test results of mechanical characteristics, cohesiveness, gumminess, brittleness, hardness and springiness did not show any significant differences statistically. The result clearly suggests that freezing the rice batter is a possibile way to manufacture Jeung-pyun.