• Journal of Applied Biological Chemistry
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• 제43권1호
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• pp.1-4
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• 2000

Chloramphenicol acetyl CoA transferase (CAT) and angiotensin- converting enzyme inhibitory peptide (ACEI) were fused to C-terminal region of rice ubiquitin to examine the level of transcripts or enzyme activities in yeast. When two chimeric genes under an inducible Gall promoter control were transformed into Saccharomyces cerevisaie, both CAT and ACE inhibitory activities were enhanced by three to four-fold as compared to those containing no ubiquitin gene. However, the levels of transcripts of ubiquitin fused and un fused genes were not significantly different each other. Therefore, it was suggested that the expression of foreign genes was post-transcriptionally enhanced by fusion of plant ubiquitin in heterologous organisms such as yeast.

• 동아시아식생활학회지
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• 제3권2호
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• pp.165-173
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• 1993

Jung-Pyun is a traditional steamed rice bread made of fermented rice dough. A series of the Jung-Puyn samples were prepared according to the experimental design of five factors. Factors were fermentation sources(milky rice wine, activated yeast), weight of added water(60, 65, 70, 75% of rice powder), fermentation temperature(30$^{\circ}C$, 40$^{\circ}C$), fermentation times(2,3,4,5,6,12hours) and weight of added baking powder(1, 2% of rice powder). Trained panels judged the steamed rice bread samples to determine the effects of these factors on the sensory characteristics. The results of sensory evaluation revealed that the most preferable steamed rice bread on the overall eating quality was at the 70% adding water and 1% baking powder, 30$^{\circ}C$ for 5 hours incubation made by 1% addition of yeast.

• 한국산학기술학회논문지
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• 제20권11호
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• pp.376-385
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• 2019

본 연구는 쌀 맥주에 적합한 양조용 효모를 우리나라의 전통 누룩에서 분리 동정하고, 분리된 효모에 대한 쌀 맥주의 양조 적성을 파악하고자 하는데 그 목적이 있다. 6개월간의 연구 결과, 전통 누룩에서 선발된 4종의 양조용 효모는 이화학적 데이터 측면(pH, 당도, 알코올)에서 상업용 양조용 효모와 유사한 정상적인 발효 패턴을 보였으며 상업용 양조용 효모 보다 더 높은 활력을 보였다. 또 한편으로, 쌀 맥주의 아로마 성분 중에 특히 맥주의 아로마를 나타내는 고급 알코올과 에스터 농도는 각각 78.4로 부터 106.5 ppm 그리고 15.1부터 29.3 ppm을 나타내어 일반적으로 맥주에서 나타나는 농도를 나타내었다. 특히 Saccharomyces cerevisiae(KCCM 90313)는 상업용 효모에 의해 제조된 쌀 맥주에서 보다 유의적으로 더 높은 고급 알코올 농도와 에스터 농도를 보여주었기 때문에 쌀맥주의 아로마에 대한 긍정적인 효과가 있을 것으로 판단된다. 결론적으로, 전통 누룩에서 분리 동정한 4종의 효모들은 쌀 맥주의 제조에 적합한 것으로 판단되며, 특히 S. cerevisiae (KCCM 90313) 효모는 우수한 효모 활성과 아로마 생성능을 보여 주었으므로 향후 쌀 맥주 제조에서의 응용 가능성을 보였다.

• 한국균학회지
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• 제39권1호
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• pp.78-84
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• 2011

구기자와 맥문동을 이용하여 새로운 생리기능성 전통주를 개발하고자 항고혈압 활성이 보고된 구기자 3품종과 항통풍성을 가진 맥문동 2품종과 시판 Saccharomyces cerevisiae 3종류와 시판 2종류의 발효제를 이용하여 발효시켜 구기자-맥문동 전통주 제조에 적합한 알콜 발효 효모로 Saccharomyces cerevisiae C-2와 당화효소를 생성하는 진균 발효제로 SJ누룩을 최종 선발 하였다. 또한 이들을 이용한 발효 최적조건으로 구기자-맥문동 첨가량과 발효 최적시간 등을 검토하였다. 최종적으로 장명 구기자와 맥문동 1호를 덧밥에 각각 3%씩 첨가하고 Saccharomyces cerevisiae C-2와 SJ 누룩으로 $25^{\circ}C$에서 5일간 발효시켜 고품질의 기호도가 높고 항고혈압 활성과 항통풍성을 가진 새로운 구기자-맥문동 전통주를 개발하였다.

• Journal of Microbiology and Biotechnology
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• 제20권12호
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• pp.1702-1710
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• 2010

Korean traditional rice wines yakju and takju are generally brewed with nuruk as the source of the saccharogenic enzymes by natural fermentation. To improve the quality of Korean rice wine, the microorganisms in the nuruk need to be studied. The objective of this research was to improve the quality of Korean wine with the wild-type yeast strains isolated from the fermentation starter, nuruk. Only strain YA-6 showed high activity in 20% ethanol. Precipitation of Y89-5-3 was similar to that of very flocculent yeast (>80%) at 75.95%. Using 18S rRNA sequencing, all 10 strains were identified as Saccharomyces cerevisiae. Volatile compounds present in yakju were analyzed by gas chromatography-mass selective detector. The principal component analysis (PCA) of the volatile compounds grouped long-chain esters on the right side of the first principal component, PC1; these compounds were found in yakju that was made with strains YA-6, Y89-5-3, Y89-5-2, Y90-9, and Y89-1-1. On the other side of PC1 were short-chain esters; these compounds were found in wines that were brewed with strains Y183-2, Y268-3, Y54-3, Y98-4, and Y88-4. Overall, the results indicated that using different wild-type yeast strains in the fermentation process significantly affects the chemical characteristics of the glutinous rice wine.

• 미생물학회지
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• 제11권4호
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• pp.157-166
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• 1973

Fermented feed using rice, barley, wheat, and defatted rice brans as the raw materials were prepared by 3 species of wild yeasts which were selected among 35 strains of yeasts isolated, and their analytical values were examined. The results were as follows : 1. The three yeasts were identified as H.amomala var. anomala (No.225), Candida utilis (No.400), and Irpex-cellulase(consors) (no.403-A). 2. The optimum pH, and sugar concentration of these yeasts in liquid culture were pH 5.0 and Bllg. 10.deg. each. The optimum temperature was 30.deg.C for No.225 and No.403-A, 25.deg.C for No.400. The No.225 and No.403-A grow at higher temperature than 37.deg.C and 40.deg.C each. 3. The No.225 yeast had a large vegetative cell and strong sugar fermentability. The No.225 and 403-A could assimilate cellobiose, xylose, $KNO_2$ and $KNO_3$. These properties were fit for bran fermentation. 4. The No.403-A microorganism was a yeast-like microbe and showed cellulase activity which might help the propagation of other yeasts on the brans. 5. The analytical data of fermented feed indicated the following order of usable value ; rice-wheat-barley bran 4:4:2, rice-wheat bran 5:5, rice-barley bran 5:5, rice-defatted rice bran 5:5. 6. the fermented feed were prepared by mixing brans, 0.3% ammonium sulfate and 5%(w/w) inoculum of yeast suspension in 4% glucose solution. Water content 70-80%, fermentation temperature 25-30.deg.C, and fermentation time 2-3 days were given. 7. The rice-wheat bran 5:5 and rice-barley bran 5:5 fermented feed showed 11, 17-11.45% protein increase, and the rice-barley-wheat bran 4:4:2 and rice-defatted bran 5:5 showed 3.75-6.03% protein increase. 8. The fermented feed prepared in this experiment by the author might work as a nutritive feed using microbial cell body, enzymes produced by microbes and other microbial cell constituents.

• Journal of Microbiology and Biotechnology
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• 제19권10호
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• pp.1161-1168
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• 2009

Ethanol production by the simultaneous saccharification and fermentation (SSF) of low-value rice wine cake (RWC) without cooking was investigated. RWC is the filtered solid waste of fermented rice wine mash and contains 53% raw starch. For the SSF, the RWC slurry was mixed with the raw-starch-digesting enzyme of Rhizopus sp. and yeast, where the yeast strain was selected from 300 strains and identified as Saccharomyces cerevisiae KV25. The highest efficiency (94%) of ethanol production was achieved when the uncooked RWC slurry contained 23.03% starch. The optimal SSF conditions were determined as 1.125 units of the raw-starch-digesting enzyme per gram of RWC, a fermentation temperature of $30^{\circ}C$, slurry pH of 4.5, 36-h-old seeding culture, initial yeast cell number of $2{\times}10^7$ per ml of slurry, 17 mM of urea as the nitrogen additive, 0.25 mM of $Cu^{2+}$ as the metal ion additive, and a fermentation time of 90 h. Under these optimal conditions, the ethanol production resulting from the SSF of the uncooked RWC slurry was improved to 16.8% (v/v) from 15.1% (v/v) of pre-optimization.

• 생명과학회지
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• 제30권4호
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• pp.352-358
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• 2020

홍국은 한국에서 오랫동안 음식과 전통의학 소재로 사용되어 왔다. Monascus sp.의 생장과 2차 대사과정을 통해 Monascus 색소, monacolins, γ-aminobutyric acid 등을 생산할 수 있다. Monascus 종의 대사산물인 monacolin K, γ-aminobutyric acid과 dimerumic acid는 특정 항산화 효과로 인해 콜레스테롤과 혈압을 낮춘다고 알려져 있다. 이 연구는 Monascus sp.로 발효된 홍국쌀 에탄올 추출물의 항염증 활성을 조사하였다. 홍국 에탄올 추출물의 총 폴리페놀 함량을 측정하였고, 항염증 효과는 LPS가 유도된 Raw 264.7 cell에서 NO 생성, iNOS 및 사이클로옥시게나아제-2(cyclooxygenase-2 (COX-2)) 단백질 활성을 측정하였다. 총 폴리페놀 함량은 발효되지 않은 일반쌀보다 높은 함량을 나타내었다. NO 생성 저해활성 평가는 400 ㎍/ml 농도에서 LPS를 처리하지 않은 음성대조군의 NO 생성량과 유사한 결과를 나타내었다. iNOS 및 COX-2 단백질 발현 저해활성은 400 및 800 ㎍/ml에서 iNOS의 발현을 상당부분 억제하였다. 홍국 에탄올 추출물은 높은 항염증 효과를 확인하였으며, 기능성화장품 및 항염증소재로서 활용 가능할 것으로 사료된다.

• 한국식품조리과학회지
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• 제2권1호
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• pp.17-37
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• 1986

The purpose of this thesis was to understand the various kinds of Korean liquors. To do this, about fifty different kinds of liquors and wines presented in Yi-dynasty literatures were reviewed and classified into several categories. The findings of the study are as follows, 1, Liquors of Yi-dynasty can be classified into three groups; Chungju or Takju which is brewed from rice or glutinous rice, Jeungryuju(Soju) which is made by distillation of Chungju or Takju, and Hwahyangju that is made by addition of fruits, fragrance, or medicinal plants in Chungju, 2. The basic method of making these liquors is in general to make yeast first and fix a liquor base by mixing rice or glutinous rice and yeast, and then add more rice or glutinous rice into the liquor base, and finally ferment the mixture for certain periods. On fixing a liquor base, several methods of rice preparations were used; these were white rice cake, rice paste, boiled dough of rice powder, and steamed rice. 3. Duration of fermentation was in general one to three weeks. However, the shorter one was completed within 3 days and the longer one required even one year or more. 4. Of Hwahyangju the ones with medicinal plants can be divided into several groups according to their medical effects; wines for mental and emotional stability, making blood and active circulation, increase in body stamina, promoting health and living long-life, treatment of stomachache and bruise, and enhancement of the functions of body organs, especially eyes ana ears.5. These liquors and wines above were brewed for daily use or special occasions (Sesiju).

• 한국식품조리과학회지
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• 제20권4호
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• pp.380-386
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• 2004

발효방법과 유색미 첨가량을 달리한 증편을 제조하여 품질특성을 검토하였다. 유색미 첨가량이 많을 수록 yeast를 첨가한 증편의 수분함량이 증가하였으며, 전통적인 방법으로 제조한 증편보다 대체로 높은 수분함량을 나타내었다. L값과 b값은 발효방법에 관계없이 유색미를 첨가하지 않은 시료가 첨가한 시료에 비해 높았으며, a값은 낮았다. 유색미를 5% 또는 10% 첨가한 시료의 팽화도가 유의적으로 높았으며 다른 시료들간에 유의차가 없었다. 유색미 첨가량이 많을수록 경도, 응집성, 탄력성, 씸힘성은 감소하는 경향이었으나, 부착성은 증가하는 경향이었다. 호화도는 발효방법에 상관없이 유색미 첨가량이 많아질수록 유의적으로 높았다. 관능검사 결과 유색미를 30% 첨가증편이 기공의 균일성 항목을 제외하고 가장 좋지 않게 평가되었으며, 나머지 시료사이에는 유의적인 차이가 거의 나타나지 않았다. 전통적인 방법과 yeast를 첨가사이에서는 뚜렷한 차이는 보이지 않았다.