• 한국식품영양과학회지
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• 제27권6호
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• pp.1059-1064
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• 1998

Fermented beverage using lactic acid bacteria isolated from kimchi was investigated. Lactic acid bacteria KL 1, KD 6, KL 4 strains from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for single and mixed culture fermentation. During the fermentation by bacterial strain and yeast for 1~3 days at 30oC, various fermentation behaviors were observed. The growth rate of mixed culture of KL 1 and yeast was higher than that of single culture by KL 1 alone during the fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 day) or 0.58%(1 day) and with the final pH of 3.3(3 day) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. Among several bacterial strains, KL 1 was suitable for the mixed culture fermentation with yeast in terms of desirable fermentation behavior and organoleptical quality. The selected strain, KL 1 was identified as Leuconostoc spp. through the series of tests on carbohydrate fermentation and biochemical characteristics.

• Journal of Microbiology and Biotechnology
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• 제4권3호
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• pp.215-221
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• 1994

Two strains of yeast (RA-74-2 and RA-912) showing superior fermenting ability at a high temperature were isolated from soils and wastewaters by an enrichment culture method. Based on the morphological and physiological charateristics, the two strains were identified as Saccharomyces cerevisiae and Kluyveromyces marxianus, respectively. RA-74-2 was able to grow upto $43^{\circ}C$ and sustain similar fermenting ability in the temperatures range from 30 to $40^{\circ}C$. In addition, the sugar- and ethanol-tolerance of RA-74-2 were 30% (w/v) glucose and 10% (v/v) ethanol, which appeared to be higher than those of nine other industrial yeast strains currently being used in the alcohol factories. The thermotolerant ethanol fermenting yeast RA-912 showed identical growth in the temperatures range from 35 to $45^{\circ}C$ and was resistant to various heavy metals. The quality and quantity of byproducts of the isolated yeast strains in fermentation broth after fermentation at $40^{\circ}C$ and $45^{\circ}C$ were similiar with those obtained at $30^{\circ}C$. These results show that RA-74-2 can be adopted for the ethanol fermentation process where the expenses for cooling system is significant, and suggest that RA-912 may be applied in either SSF(simultaneous saccharification and fermentation) or Flash-fermentation process and RA-912 may be used as a gene donor for the development of thermotolerant ethanol-fermenting yeasts.

• Journal of Microbiology and Biotechnology
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• 제9권6호
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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.

• 대한미생물학회지
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• 제7권1호
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• pp.43-49
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• 1972

Mycotic infection seems to be increasing in importance as the causal agents of disease in man, especially invaders in already debilitated persons. This paper presents the identification of 39 stock strains of yeast like cells which were isolated from patients at National Medical Center. It reveals 21 strains of C. albicans, 5 strains of T. glabrata, 4 strains of C. tropicalis, one strain of T. mogii & 8 strains of unidentified.

• Journal of Microbiology
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• 제44권6호
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• pp.674-679
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• 2006

Biodiversity of yeasts was investigated in the ginseng cultivation field. Among 34 isolates tested in this study, 26 isolates belonged to the hymenomycetous yeast group. These 26 strains were classified into 12 species including four new-species candidates that did not have clear affiliation to any established species. Seven isolates among the remaining strains were classified into three ascomycetous yeast species, and one isolate was identified as a urediniomycetous yeast species.

• Journal of Species Research
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• 제10권4호
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• pp.336-343
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• 2021

In 2020, as a subset study to discover indigenous yeast species in Korea, a total of 22 yeast species were isolated from soil samples collected in Gwangju-si, Gyeonggi-do. Among them, 10 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 independent and predefined yeast species. The 22 strains were assigned to the genera Dothiora (1 strain), Sarocladium (1 strain), Tetrapisispora (1 strain) and Torulaspora (2 strains) of the phylum Ascomycota; the genera Erythrobasidium (1 strain), Leucosporidium (4 strains), Ustilentyloma (2 strains), Fellozyma (1 strain), Sampaiozyma (2 strains), Filobasidium (1 strain), Solicoccozyma (2 strains) and Vishniacozyma (4 strains) of the phylum Basidiomycota. This is the first official report of the following species in Korea: Dothiora cannabinae (1 strain), Sarocladium strictum (1 strain), Fellozyma inositophila (1 strain), Filobasidium magnum (1 strain), Solicoccozyma phenolicus (1 strain), Solicoccozyma terreus(1 strain), Vishniacozyma tephrensis(1 strain) and Vishniacozyma victoriae (3 strains). Cell morphology, phenotypic features and biochemical features are described in the Species Description section.

• Journal of Species Research
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• 제10권4호
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• pp.350-355
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• 2021

In 2020, 11 Basidiomycetous yeast strains were isolated from soil samples collected from the forests of Namhansanseong in Korea. Among them, seven species were reported, but four species were unreported in Korea. To identify wild yeasts, pairwise sequence comparisons of D1/D2 domain of the 26S rRNA were performed using Basic Local Alignment Search Tool (BLAST). The cell morphologies and assimilation test are observed by phase contrast microscope and API 20C AUX kit, respectively. The 11 strains were assigned to the genera Rhodotorula (4 strains) of the order Sporidiobolales of the class Microbotryomycetes; and Cryptococcus(2 strains), Goffeauzyma (1 strains), Naganishia (2 strains) of the order Filobasidiales and Saitozyma (2 strains) of the order Tremellales of the class Tremellomycetes in the phylum Basidiomycota. The unreported yeast strains Cryptococcus gastricus 20n5-2, Goffeauzyma gilvescens 20n2-7, Naganishia adeliensis 20n8-1, and Naganishia friedmannii 20n24-1 belong to the family Filobasidiaceae. All strains had oval shaped cells and cream-colored colonies cultured on on YM agar for 3 days. In this study, we focus on the description of four unreported yeast species in Korea.

• Journal of Species Research
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• 제12권3호
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• pp.197-202
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• 2023

The purpose of this study was to isolate and identify wild yeasts from the soil collected in Gwangju and Pocheon City, Gyeonggi Province, Republic of Korea. Among 10 strains, six strains were already reported, but four strains were unrecorded in Republic of Korea. To identify wild yeast strains, pairwise sequence comparisons of the D1/D2 region of the 26S rRNA gene sequence were performed using Basic Local Alignment Search Tool (BLAST). The cell morphologies were observed by phase contrast microscope and assimilation tests were carried out using API 20C AUX kit. The 10 strains were assigned to the phyla Basidiomycota (8 strains) and Ascomycota (2strains). The unrecorded four yeast strains, NH33, NH19, NH20, and YP416, belong to the phylum Basidiomycota and the genera Buckleyzyma, Leucosporidium, Holtermanniales, and Mrakia, respectively. All strains had oval-shaped and polar budding cells. In this research, the morphological and biochemical properties of four unreported yeast species were characterized intensively, which were not officially reported in Korea.

• 한국조리학회지
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• 제9권3호
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• pp.130-140
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• 2003

김치로부터 유산균과 효모를 분리하여 분리균주의 혼합 배양액을 이용하여 제빵 공정의 최적화에 관하여 연구하였다. 김치로부터 젖산박테리아(lactic acid bactria)를 분리하여 제빵 환경에서 생육 조건이 좋은 것으로 나타난 저온 숙성 김치의 젖산균은 Leuconostoc mesenteroides와 Lactobacillus brevis의 2종이 선별되었고, yeast는 Saccharomyces fermentati, Saccharomyces cerevisiae 2종이 선별되었다. 분리된 4종의 균주를 적절하게 혼합배양시 co-work system을 형성하여 발효촉진의 효과를 보여주었다.

• 한국균학회지
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• 제45권4호
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• pp.259-269
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• 2017

대전광역시 하천들의 효모 종 다양성을 조사하기 위하여 먼저 대전광역시 동남부와 시내를 흐르는 대전천과 서남부의 갑천에 있는 물과 주변 토양들을 2016년 8월과 2017년 2월에 각각 148점을 동일 장소에서 채취하여 야생효모들을 분리, 동정하였다. 여름 채취 물과 주변 토양 74점에서 23종 37균주의 야생효모들이 분리된 반면에 겨울 채취 시료들에서는 약 2배 이상 많은 34종 83균주가 분리되었다. 이들 3대 하천에서 가장 많이 분리된 야생효모는 Candida속 균으로 전체 42%이었고 Cryptococcus속 균과 식품에서 주로 분리되는 Saccharomyces속 균들이 각각 7%와 6%로 많이 분리되었다. 종 수준에서는 Candida tropicalis가 25균주로 가장 많았으며 여름 시료와 겨울 시료에서 공통으로 분리된 효모들은 Aureobasidium pullulans 등 13종이었다.