• Title, Summary, Keyword: Yeast culture

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Effects of medium components on Mycelial Growth and Polysaccharide production in Liquid Culcure of Coriolus versicolor

  • Choi, Min-Gu;Hong, Eock-Kee
    • 한국생물공학회:학술대회논문집
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    • pp.253-257
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    • 2003
  • This study was executed to investgate the effects of medium components on liquid culture in the flask culture of Coriolus versicolor. This work was focused on raising the mycelial growth and the polysaccharide production. In order to optimize the medium, different carbon and nitrogen sources were investgated. Glucose and yeast extract were chosen for the production of mycelia and polysaccharide as carbon and nitrogen sources, respectively, in the flask culture. For the mycelia growth and polysaccharide production, the medium contained glucose 20g/L, yeast extract 6g/L, $KH_2PO_4$ 0.46g/L, $MgSO_4.7H_2O$ 0.5g/L. The liquid culture conditions for the mycelial growth were $27^{\circ}C$, 200rpm and working volume 100mL using 250mL flask.

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The Effect of Pulse Electric Field on Accumulation of Selenium in Cells of Saccharomyces cerevisiae

  • Pankiewicz, Urszula;Jamroz, Jerzy
    • Journal of Microbiology and Biotechnology
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    • v.17 no.7
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    • pp.1139-1146
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    • 2007
  • Cultures of Saccharomyces cerevisiae were subjected to the effect of PEF (pulse electric field) and a source of selenium. The culture period after which yeast cells were subjected to PEF treatment was optimized, as was the duration of the exposure. Optimization of the nutrient medium composition in S. cerevisiae cultures resulted in an over 1.8-fold increase in selenium accumulation with relation to cultures on the initial substrate. Optimization of the pH value and of culture duration resulted in selenium accumulation increase by approximately 78%. A significant correlation was found between the accumulation of selenium in yeast cells and its concentration in the culture substrate. The highest accumulation of selenium in the biomass of yeast, approx. $240\;{\mu}g/g$ d.m., was obtained after 15-min exposure to PEF on a 20-h culture. An approx. 50% higher content of selenium in cells was recorded, as compared with the control culture without the application of PEF.

Effects of the Low-Crude Protein and Lysine (Low CP/lys) Diet and a Yeast Culture Supplemented to the Low CP/lys Diet on Growth and Carcass Characteristics in Growing-finishing Pigs

  • Ha, Seung-Ho;Park, Byung-Chul;Son, Seung Won;Ha, Duck-Min;Lee, C. Young
    • Journal of Animal Science and Technology
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    • v.54 no.6
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    • pp.427-433
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    • 2012
  • The present study was performed to investigate long-term effects of the low-crude protein and lysine (low CP/lys) diet and a yeast culture supplemented to the low CP/lys diet on growth and carcass characteristics in growing-finishing pigs. Forty-five gilts and 45 barrows weighing approximately 25 kg born to Yorkshire ${\times}$ Landrace dams and Duroc sires were allocated to nine pens, with five gilts and five barrows assigned per pen. Every three pens received CP/lys-rich grower and finisher diets (control), low CP/lys grower and finisher (basal), or the low CP/lys grower and finisher supplemented (2%) with a yeast culture providing $3.2{\times}10^8$ Saccharomyces cerevisiae cells/kg diet (yeast) for 31 and 79 days, respectively. The ADG was less in the low CP/lys (basal + yeast) group than in the control group (P<0.01) during both grower (0.59 vs. 0.70 kg) and finisher (0.75 vs. 0.89 kg) phases. However, marbling score was greater (P<0.05) in the low CP/lys group vs. control (3.86 vs. 3.12) at slaughter, which resulted in a twice percentage of the $1^+$-quality grade carcasses in the former compared with that for the latter. Supplementation of the yeast culture to the basal diet caused a decrease in ADG during the grower phase (P<0.01), but not during the finisher phase (0.64 vs. 0.53 kg and 0.73 vs. 0.77 kg for the basal vs. yeast group during the grower and finisher phases, respectively), without influencing the marbling score or percentage of the $1^+$-quality grade carcasses. In conclusion, results indicate that long-term provision of the low CP/lys diet has a beneficial effect on marbling and carcass quality grade as well as a negative effect on weight gain and that the yeast culture supplemented to the low CP/lys diet has no beneficial effect on weight gain or carcass quality.

Culture conditions for mycelial growth of Poria cocos

  • Jo, Woo-Sik;Park, Ju-Ri;Oh, So-Ra;Kang, Min-Gu;Kim, Woo-Hyun;Park, Seung-Chun
    • Journal of Mushroom
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    • v.14 no.1
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    • pp.6-13
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    • 2016
  • This study was carried out to determine the basic mycelial culture conditions for Poria cocos growth. According to colony diameter and mycelial density, suitable media for mycelial growth were Malt yeast extract, Potato dextrose agar, Yeast extract agar, and Yeast malt agar. The optimum temperature for mycelial growth was between 25 and $35^{\circ}C$, and the optimum pH value was between 4 and 7. Carbon and nitrogen sources were fructose and yeast extract. The optimum C/N ratio was about 10 to 1 with 2% glucose. Other minor components for optimal growth were thiamine-HCl and nicotinamide as vitamins, acetic and lactic acid as organic acids, and $MgSO_4{\cdot}7H_2O$ and $FeSO_4{\cdot}7H_2O$ as mineral salts.

Simultaneous Overpexpression of Genes Encoding Cellulose- and Xylan-Degrading Enzymes through High Density Culture of a Recombinant Yeast Cell (재조합 효모 세포의 고농도배양을 통한 섬유소와 자일란 분해효소 유전자의 동시 과발현)

  • Kim, Yeon-Hee;Heo, Sun-Yeon;Kim, Gun-Do;Nam, Soo-Wan
    • Microbiology and Biotechnology Letters
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    • v.46 no.4
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    • pp.390-394
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    • 2018
  • For the coexpression of endoxylanase and endoglucanase genes in yeast Saccharomyces cerevisiae, the genes were separately inserted downstream of the yeast ADH1 promoters, resulting the plasmid pAGX3 (9.83 kb). In the batch culture on YPD medium of the yeast transformant, S. cerevisiae SEY2102/pAGX3, the total activities of the enzymes reached about 7.91 units/ml for endoxylanase and 0.43 units/ml for endoglucanase. In the fed-batch culture with intermittent feeding of yeast extract and glucose, the total activities of 24.9 units/ml for endoxylanase and 0.84 units/ml for endoglucanase were produced which were about 3.1-fold and 2.0-fold increased levels, respectively, compared to those of the batch culture. Most of endoxylanase and endoglucanase activities were found in the extracellular media. This recombinant yeast could be useful for the development of simultaneous saccharification bioprocess of the cellulose and xylan mixture.

A Study on the Cooking and Processing Methods Presented in CHE MIN YO SUL(Chinese Book of Husbandary) -Wines- ("제민요술(齊民要術)"에 수록된 식품조리 가공법 연구보고 (I) -술-)

  • Yoon, Seo-Seok;Yoon, Suk-Kyun;Cho, Hoo-Jong;Lee, Hyo-Gee;Ahn, Myung-Soo;Ahn, Sook-Ja;Suh, Hye-Kyung;Yoon, Duk-Ihn;Lim, Hee-Soo
    • Journal of the Korean Society of Food Culture
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    • v.5 no.3
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    • pp.349-359
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    • 1990
  • This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

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Making yeast culture medium with rapeseed pollen granules (유채 꽃가루 분말을 이용한 효모 배양배지 제조)

  • Lee, Yong-Hwa;Kim, Kwang-Soo;Jang, Young-Seok;Choi, In-Hu;Lee, Kyeong-Bo
    • Journal of the Korean Applied Science and Technology
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    • v.32 no.1
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    • pp.93-99
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    • 2015
  • The aim of this study was to analyze nutritional compositions of rapeseed pollen granules and to determine the possible usage of pollen granules as a yeast culture medium. Rapeseed pollen granules (per 100 g) were consisted of carbohydrate 58.9 g, protein 20.8 g, fat 4.1 g, ash 2.5 g and water 13.7 g. And fructose (13.7 g), glucose (11.1 g), and sucrose (6.6 g) of sugars and K (606.7 mg) and P (603.3 mg) of minerals were highly contained. In addition, free amino acids such as glutamic acid (2,482.4 mg), aspartic acid (2,136.5 mg), lysine (1,648.3 mg), and leucine (1,631.1 mg) were present at a higher level. When liquid medium, which was made from cracked pollen granules (5, 10, 15, 20, 25, 30, and 40 g/L), was tested for yeast culture, liquid medium containing pollen granules over 15 g/L showed higher yeast growth than YPD medium (control). Liquid medium containing both cracked pollen granules (15 g/L) and NaCl (1 ~ 20 g/L) improved yeast growth than the liquid medium without NaCl. In addition, when yeast growth was tested on solid medium made from pollen granules (15 g/L) at $30^{\circ}C$ for 2 days, yeast colonies were equally well-formed like those grown on YPD medium. Overall, rapeseed pollen granules have potential properties on yeast growth and could be used as a primary source for yeast culture.

Chemical Changes of Fruit-Vegetable Juice during Mixed Culture Fermentation of Lactic Acid Bacteria Isolated from Kimchi and Yeast (김치 젖산균과 효모의 혼합배양 방법에 의한 과채류즙 발효과정중의 주요 성분변화)

  • 최홍식;김현영;여경목;김복남
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.6
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    • pp.1065-1070
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    • 1998
  • Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) 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. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

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The Effects of Live Yeast and Yeast Culture Supplementation on the Performance of Broiler Chickens -Effects of Yeast Products on the Broiler Chickens- (활성효모 및 효모배양물의 첨가가 육계의 생산성에 미치는 영향 -육계에 있어서 효모제품의 첨가효과-)

  • 유종석;남궁환;백인기
    • Korean Journal of Poultry Science
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    • v.18 no.3
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    • pp.167-181
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    • 1991
  • In order to study the effects of dietary yeast (Saccharomyces cerevisiae) products on the performance of broiler chickens, tow feeding trial using Arbor Acres strain were conducted. In experiment 1, 200 hatched male broiler chickens were divided into groups of 10 birds each and four groups were given each of the five dietary treatments : control, 0.25% yeast culture supplemented (YC-0.25%), 2.5% yeast culture supplemented(YC-2.5%), 0.05% live yeast supplemented(LY-0.05%) and 0.1% live yeast supplemented(LY-0.1%) . In experiment 2, 240 hatched broiler chickens(120 birds in each sex) were assigned to 2$\times$3(sex$\times$feed) factorial design Dietary treatments were control, 0.1% live yeast supplementation in finisher diet(LY-Finisher) , and 0.1% live yeast supplementation in whole period (LY-Whole). Results of experiment 1 showed that weight gain, feed intake and mortality were not significantly different among treatments. However, weight .gain of YC-0.25% and LY-0.1% tended to be greater than other treatments after 3wks of age Feed efficiency of LY-0.05% was poorer than those of control, YC-0.25% and LY-0.1% . Although nutrients availabilities were not significantly different among treatments, availiabilities of Ca and P were greater in yeast products supplemented groups than in control group. The number of Lactobacillus spp., Streptococcus spp . and yeast in small intestine tended to be greater in supplemented groups while that of Coliforms bacteria tended to be greafter in control group. In experiment 2, there were significant effects of factors (feed and sex) and interaction on growth rate. LY-Whole groups showed best weight gain in male while LY-Finisher groups did best in female broiler chickens. Feed intake and mortality were significantly higher in male broiler chickens. Feed$\times$sex interaction had a significant effect on feed efficiency. LY-Whole groups showed best feed efficiency in male while LY-Finisher did best in female broiler chickens. Availabilities of dry matter, Ca and P were higher in male than in female broiler chickens. Availabilities of Ca and P were higher in live yeast supplemented groups than in control groups. Live yeast supplemented groups tended to have greater number of Lactobacillus spp . and yeast in the small intestine and Stre))tococcu spp. in the small intestine and cecum, and lesser number of Coliforms bacteria in the small intestine The pH of small intestinal contents tended to be higher in live yeast supplemented groups.

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Calcium Alginate-entrapped Yeast Whole-cell Invertase I Optimum Conditions of Invertase Production (Calcium Alginate에 포괄된 Yeast Invertase의 고정화 효소에 관한 연구 (I. 효소 생산의 최적 조건))

  • Bang, Byeong-Ho;Lee, Sang-Geon;Yang, Cheol-Yeong
    • The Korean Journal of Food And Nutrition
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    • v.2 no.2
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    • pp.8-13
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    • 1989
  • A strain of Saccharomyces cerevisiae BY-366 was found to produce a strong sucrose-hydrolyzing enzyme Using this strain, the optimal culture conditions for the production of invertase were investigated. The results are as follows : 1. For enzyme production, optimal temperature, initial pH and critical concentrations of sucrose and raffinose were 3$0^{\circ}C$, 5.0 and 3.0%, respectively. 2. Enzyme production was reached maximum by organic nitrogen source, 0.3% yeast extract plus 0.5% bactopeptone. 3. It was appeared the presence of 0.1 M Mn2+ and Fe2+ ion was essential factors, on the other hand, 0.1 M Ag+ and Hg2+ ion almost block in yeast growth and enzyme production. 4. Invertase productivity was reached maximum within 3 days on stationary culture with medium-composed of sucrose 3%, bactopeptone 0.5%, yeast extract 0.3%, KEHPO. 0,1%, MgSO4.7H2O 0.05%.

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