• Applied Biological Chemistry
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• v.16 no.2
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• pp.78-84
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• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.229-235
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• 2016

Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value-added food products.

• Microbiology and Biotechnology Letters
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• v.24 no.2
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• pp.166-172
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• 1996

It is well known that actinomycetes would be useful for screening of biologically active compounds. Not only to isolate diverse actinomycete strains but to ferment those strains effectively would be important. Seven hundred and forty six strains were isolated from Cheju province, 216 strains were from Chungnam province, 158 strains were from the natural caves at Chungbuk and Kangwon provinces and 202 strains were from Chungwon area at Chungbuk province. All of these 1,322 strains were fermented on a small scale using two different media and tested for their antimicrobial activities against four bacterial strains and one yeast strain. As the result, 12.3% of those isolates were active against Staphylococcus aureus KCTC 1916, 7.6% were Staphylococcus aureus KCTC 1928, 3.9% were Escherichia coli KCTC 1924, 3.0% were Candida albicans KCTC 1940, and 2.2% were Salmonella typhimurium KCTC 1926. About 40% of those isolates showed antimicrobial activities at both two media but the others showed at either one. According to the genus of isolated strains, Streptomyces and Micromonospora showed activities with higher frequencies than others.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1168-1172
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• 2000

Fermentation characteristics for the production of honey wine with Saccharomyces sake, Saccharomyces bayanus and nuruk were investigated. Among the yeast strains and the mixture with nuruk tested, nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture showed higher alcohol production and better fermentability than the single strains. Total acid and pH did not change considerably during the whole period of fermentation. As the fermentation progressed, reducing sugar decreased rapidly until the 6 days of fermentation, while alcohol content increased rapidly during the same period. In fermentation of 6 days, honey wine consisted of about $7.5{\sim}8.1^{\circ}Brix$ of soluble solid, $22.7{\sim}31.8%$ of reducing sugar. Alcohol content were reached up to 12.5 and 13.1% for honey wine manufactured with nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture, respectively, relative to $5.2{\sim}7.2%$ of the single strains. Generally, honey wines prepared with the mixture of nuruk-yeast strains were fermented more efficiently than those with the single yeast.

• The Korean Journal of Mycology
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• v.47 no.3
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• pp.249-258
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• 2019

The goal of this study was to isolate and characterize the wild yeast strains in the soils of Hajodae and Gyungpodae Beaches, Gyungpo Lake in Kangwon-do, Korea and evaluate their anti-demential and tyrosinase inhibitory activities. Among the 27 yeast strains isolated from 30 soil samples from Hajodae Beach, Cyberlindnera culbertsonii HJ31-1, Dothichiza pithyophila HJ22-4, Metschnikowia bicuspidata HJ16-1, and Sakaguchia cladiensis HJ14-1 were recorded for the first time in Korea. Additionally, six of the 55 wild yeast strains isolated from 45 soil samples from Gyungpodae Beach and Gyungpo Lake had not previously been detected in Korea, such as Aureobasidium melanogenum JR3-1. The microbiological characteristics and anti-demential and tyrosinase inhibitory activities of these previously unrecorded yeasts were investigated. Almost all of them were oval-shaped and had ascospores except for Dothichiza pithyophila HJ22-4, Diutina siamensis JR37-5, and Canadida gelsemii DC 35-1. Furthermore, they were all sugar-tolerant and able to grow in 20% glucose-containing YPD broth, except for Cyberlindnera culbertsonii HJ31-1. Diutina siamensis JR37-5 had the highest tyrosinase inhibitory activity (30.9%).

• The Korean Journal of Mycology
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• v.50 no.3
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• pp.217-224
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• 2022

This study aimed to isolated wild yeasts from freshwater in Korea. The strains were identified by using the D1/D2 domains of the 26S rDNA regions. Consequently, six strains were named as Apiotrichum chiropterorum (NNIBRFG36995), A. domesticum (NNIBRFG32938), A. dulcitum (NNIBRFG33144), A. laibachii (NNIBRFG36991), Saprochaete quercus (NNIBRFG33183) and Tausonia pullulans (NNIBRFG33181). These yeasts have not previously been recorded in Korea, this paper is the first report. We were investigated to the morphological and cultural characteristics of these yeasts. All the strains grew well on Yeast extract peptone dextrose (YPD), Potato dextrose (PD), and Yeast mold (YM) media and in temperature range of 15-30℃. A. domesticum (NNIBRFG32938), A. laibachii (NNIBRFG36991) and T. pullulans (NNIBRFG33181) grew even in 20% glucose containing YPD medium, so they had glucose tolerance. A. domesticum (NNIBRFG32938) and A. laibachii (NNIBRFG36991) had salt resistance as growing even in 5% NaCl containing YPD medium.

• Microbiology and Biotechnology Letters
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• v.14 no.6
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• pp.455-460
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• 1986

Dane particle was prepared from the plasma of chronic HBsAg carrier with high levels of HBsAg activity. DNA extracted front Dane particle core after a DNA polymerase reaction with $\alpha$-($^{32}$P) dNTP, was identified as HBV DNA by liquid scintillation counter and agarose gel electrophoresis-G.M. counting. To produce Hepatitis B surface antigen for use as a vaccine against Hepatitis B virus infection, yeast strains harboring recombinant plasmid with Apase promoter was used. Recombinant plasmid was construced from pHBV 130 and pAN 82, transformed into E coli, and then transferred into yeast strains. HBsAg was produced by derepression in Burkholder minimal medium with controlled inorganic phosphate concentration. The kinetics of HBsAg production was also investigated. Total HBsAg activity increased rapidly between 3 and 6 hours after transfer to phosphate-free medium and reached a maximum at around 9th hour. The transfer into phosphate-free medium after 6 hours in high phosphate cell growth medium gave maximum activity.

• Food Science and Preservation
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• v.12 no.2
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• pp.184-189
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• 2005

In order to select probiotics having both a high survival rate and an ability to inhibit virulent pathogens, we have screened lactic acid bacteria and yeasts from Jeot-gal to examine their resistance to artificial gastric and bile juice. After being introduced in the artificial gastric acid for 2 hr, the isolated lactic acid bacteria and yeast were incubated for 24 hrs in the artificial bile juice. In particular, the strain ML 36, ML 128, and ML 178 survived the longest during 2 hr incubation period in the artificial gastric acid. All 3 strains of lactic acid bacteria, and 2 strains of yeast demonstrated higher growth rates than control in the artificial bile. In addition, the antimicrobial activity of lactic acid bacteria and yeasts was investigated to determine their efficiency as probiotic organisms. The lactic acid bacteria inhibited Gram positive and negative bacteria, while the yeast was marginally inhibited.

• KSBB Journal
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• v.14 no.4
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• pp.434-439
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• 1999

A wild yeast S-13 which has excellent killer toxin activity to gas-producing yeast of traditional Doenjang and Kochujang was selected among forty seven strains of Meju yeasts and identified as Hansenular capsulata S-13 by investigation of the morphological, cultural and physiological properties. The optimal conditions for the production of killer toxin were investigated. H. capsulata s-13 showed the higest killer toxin activities when it was cultured up to the late-log phase of 36 hr in YEPD medium (pH4.5) at $25^{\circ}C$ H. capsultara S-13 showed killer toxin activities to seven strains of industrial yeasts such as S. cerevisiae, C. veratilis and P. membranaefacieus.

• Korean Journal of Microbiology
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• v.29 no.1
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• pp.16-24
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• 1991

The yeast gene THR1 encodes the homoserine kinase (EC 2.7.1.39: HKase) which catalyses the first step of the threonine specific arm at the end of the common pathway for methionine and threonine biosynthesis. A recombinant plasmid pMC3 (12.6 kilobase pairs, vector YCp50) has been cloned into E. coli HB101 from a yeast genomic library through its complementing activity of a thr1 mutation in a yeast recipient strain M39-1D. When subcloned into pMC32 (8.6kbp, vector YRp7) and pMC35 (8.3 kbp, vector YIp5), the HindIII fragment (2.7 kbp) of pMC3 insery was positive in the thrI complementing activity in both yeast and E. coli auxotrophic strains. The linearized pMC35 was introduced into the original recipient yeast strain and the mitotically stable chromosomal integrant was identified among the transformants. Through the tetrad analysis, the integration site of the pMC35 was localized to the region of THR1 structural gene at an expected genetic distance of approximately 11.1 cM from the ARG4 locus on the right arm of the yeast chromosome VIII. When episomically introduced into the auxotrophic cells and cultured in Thr omission liquid medium, the cloned gene overexpressed the HKase in the order of thirteen to fifteenfold, as compared with a wildtype. HKase levels are repressed by addition of threonine at the amount of 300 mg/l and 1, 190 mg/l for pMC32 and pMC3, respectively. Data from genetic analysis and HKase response thus support that the cloned HindIII yeast DNA fragment contains the yeast thr1 structural gene, along with necessary regulatory components for control of its proper expression.