• Mycobiology
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• v.41 no.3
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• pp.139-144
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• 2013

Makgeolli is a traditional cloudy-white Korean rice wine with an alcohol content of 6~7%. The present study investigated the morphological characteristics, carbon-utilizing ability, fatty acid composition, alcohol resistance, glucose tolerance, and flocculence of Saccharomyces cerevisiae Y98-5 and Pichia anomala Y197-13, non-S. cerevisiae isolated from Nuruk, which is used in brewing Makgeolli. Similar morphological characteristics were observed for both isolated wild yeast strains; and the carbon source assimilation of Y197-13 differed from that of other P. anomala strains. Strain Y197-13 was negative for D-trehalose, mannitol, arbutin, I-erythritol, and succinic acid. The major cellular fatty acids of strain Y197-13 included C18:2n6c (33.94%), C18:1n9c (26.97%) and C16:0 (20.57%). Strain Y197-13 was Crabtree-negative, with 60% cell viability at 12% (v/v) ethanol. The flocculation level of strain Y197-13 was 8.38%, resulting in its classification as a non-flocculent yeast.

• Journal of Microbiology and Biotechnology
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• v.23 no.3
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• pp.375-381
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• 2013

A freshwater microalga, Chlamydomonas reinhardtii KNUA021, was characterized for its potential as a biochemical feedstock. Its optimal growth was observed when the culture was incubated at $25^{\circ}C$ and pH 9.4. However, the isolate was capable of survival and growth under a variety of temperatures (10-$30^{\circ}C$) and pH (pH 4.0-12.0) conditions. The total lipid content of the isolate was 21.7% of dry weight and it was found that a high-value fatty alcohol, hexadecenol ($C_{20}H_{40}O$), was autotrophically produced by strain KNUA021. In addition, a nutritionally important $C_{18:3}{\omega}3$ (${\alpha}$-linolenic acid, ALA) was also identified in this photosynthetic microorganism as one of the major fatty acids. Hence, C. reinhardtii KNUA021 appears to show promise for use in the production of microalgae-based biochemicals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1373-1378
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• 2010

This study investigated the utilization of activated calcium (AC) as preservatives for wet noodle manufacturing. The quality characteristics and shelf-life of wet noodle made with sterilized distilled water, 5% alcohol, 0.1% AC plus 5% alcohol, 0.2% AC plus 5% alcohol, and 0.2% AC were evaluated. The total microbial count and pH value of wet noodle were determined during storage at $10^{\circ}C$. During storage at $10^{\circ}C$ for 42 days, pH of wet noodles was slightly decreased with increased storage periods. The pH values of wet noodles made with AC were higher than the others. Instrument textural characteristics (hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewingness) were measured and were not significantly changed during storage period. The total microbial counts in wet noodles increased with extended storage duration. With AC, microbial growth rate were decreased compared to the control for whole storage period. In sensory evaluation, a little difference was shown between control and AC or alcohol containing wet noodles and no significant differences during the storage period. It was concluded that shelf-life of wet noodles was extended two-fold or more by adding AC for storage at $10^{\circ}C$.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.174-179
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• 2006

A cDNA library was constructed from leaf samples of 4-year-old Panax ginseng cultured in a field. 3,000 EST from a size selected leaf cDNA library were analyzed. The 349 of 2,896 cDNA clones has related with energy metabolism genes. The 349 known genes were categorized into nine groups according to their functional classification, aerobic respiration(48.4%), accessory proteins of electron transport and membrane associated energy conservation(17.2%), glycolysis and gluconeogenesis(3.4%), electron transport and membrane associated energy conservation(2.9%), respiration(2.0%), glycolysis methylglyoxal bypass(1.7%), metabolism of energy reserves(0.6%) and alcohol fermentation(0.3%).

• Applied Chemistry for Engineering
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• v.22 no.1
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• pp.109-113
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• 2011

${\alpha},{\omega}$-Hydroxypropylpoly(dimethylsiloxane) was prepared from the reaction of a ${\alpha},{\omega}$-hydrogen polydimethylsiloxane with an allyl alcohol. MPE-g-poly(dimethylsiloxane) copolymer (MPES) was prepared from the graft copolymerization of MPE with ${\alpha},{\omega}$-hydroxypropyl group terminated PDMS. MPES/HDPE/EtO-CNT need to varify was prepared from the compounding of MPES, HDPE, and surface treated MWCNT with 4-ethoxybenzoic acid at $180^{\circ}C$. Melting point of the MPES/HDPE/EtO-CNT composite was decreased from 130 to $129^{\circ}C$ as increasing the content of MWCNT 10 to 20 wt% in the composite PTC characteristic of the MPES/HDPE/EtO-CNT composite was appeared at $120^{\circ}C$ as abruptly increasing the electrical resistivity at this temperature. The heighest PTC intensity of MPES/HDPE/EtO-CNT compsite at 10 wt% loading of EtO-CNT was 1.9.

• Journal of the Korea Convergence Society
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• v.9 no.6
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• pp.89-98
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• 2018

To confirm the feasibility as raw materials for cosmetic formulation, ethanol, n-hexane, ethylacetate and normal butyl alcohol were extracted from 1kg of Ginko leaves. Ultimately, investigated chemical structure and physicochemical properties of ginkgetin and isoginkgetin. The purity of those two components have been evaluated higher than 99%. They are isomers with molecular weight as 566 and a molecular formular, $C_{32}H_{22}O_{10}$. Flavonoid's frame and NMR spectrum exhibited the existence of aromatic proton and the proper ratio of the carbon, which were expected structures exactly corresponded to the reported references.

• The Journal of Natural Sciences
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• v.13 no.1
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• pp.35-50
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• 2003

Granular clay minerals for adsorption of the organic dye prepared a Na-Bentonite and optimum condition calcined temperature $700^{\circ}C$ and polyvinyl alcohol quantity was 25%. Granular clay mineral stable range was pH3 to pH9 and specific area was $83m^2/g$. The adsorption of the organic dye on the Granular clay mineral showed result good adsorption with acid medium and then enthalpy was -3.36 ~ -0.84 kcal/mol. It was exhibit typical physical adsorption.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.

• Microbiology and Biotechnology Letters
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• v.17 no.5
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• pp.461-467
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• 1989

The regulation of the synthesis of alcohol-oxidase (E.C.1.1.3.13.) was investigated in the methanol-utilizing yeasts during growth on different carbon sources. For this experiment, Hansenula polymoypha CBS 4132, Hansenula polymoypha CBM 11 and Hansenula polymoypha Cooney were cultured in mineral salt medium by changing its carbon sources. The production of alcohol-oxidase was varied by the carbon sources. For exmaple, alcohol-oxidase was undetectable: in all strains submitted to the test in the medium with glucose, but its production was rapidly increased when the carbon source was changed from glucose to methanol after 30 hrs of incubation. Moreover, this enzyme was not synthesized during growth on the primary aliphatic alcohols alone (ethanol, propanol, butanol or pentanol) or on the mixed substrates (0.5% methanol + 0.5% primary aliphatic alcohols). When cells were grown on the various carbon sources (glucose, xylose, lactose, glycerol, galactose, saccharose, sorbose, lactic acid or acetic acid), the alcohol-oxidase was about one-tenth of the activity found in cells grown on methanol alone. These carbon sources together with methanol yielded far better synthesis of alcohol-oxidase than in case of carbon sources alone. Especially, the alcohol-oxidase activity of the cells grown on lactose or lactic acid together with methanol was far better or similar than that of cells grown on methanol alone. The synthetic activity of alcohol-oxidase of Hansenula polymoypha CBS 4132 was the strongest among the three strains tested in every respect.

• Journal of Environmental Science International
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• v.5 no.5
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• pp.677-682
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• 1996

The electrochemical carbon dioxide reduction to produce acetaldehyde, methanol and ethanol is investigated by using perovskite type electrode ($La_{0.9}$$Sr_{0.1}$$CuO_3$). The experiments were Performed under 100 mA/cm2 and -2 to -2.5 V vs. Ag/AgCl. The highest faradaic efficiencies for methanol, ethanol, acetaldehyde were 11.6, 15.3, and 6.2%, respectively. The experimental data demonstrated that the capability of the perovskite type oxide for the electrode of electrochemical carbon dioxide reduction to produce alcohols was superior to other metal electrode. Key words : Perovskite, Electrode, Alcohol Formation, Electrochemical Reduction, Carbon Dioxide Fixation.