• Korean Journal of Veterinary Research
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• v.28 no.2
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• pp.361-363
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• 1988

The prevalence of yeasts in mammary glands of dairy cows and teat cups of milking machines was studied in Chinju area. The rate of subclinical yeast infection in 330 quarters was 3.6%. Of 12 isolates from the milk, 4 Candida pseudotropicalis, 3 C tropicalis, 2 C krusei, 2 C albicans and 1 Rhodotorula spp were identified. The 91.7% of the isolates belonged to the genus Candida and C pseudotropicalis was the predominant species. From 20.5% of 200 teat cups tested, 51 strains of yeasts were isolated. These were 13 C pseudotropicalis, 9 C guilliermondii, 7 C tropicalis, 5 C krusei, 5 C parapsilosis, 3 C albicans, 2 Torulopsis glabrata, 2 Geotrichum candidum and 5 unidentified yeasts. C pseudotropicalis was most frequently encountcred.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.10a
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• pp.246.3-247
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• 1979

우유를 원료로하여 만든 치-즈나 발효유에는 Streptococcus나 Lactobacillus와 같은 유산균이 주로 사용되는데 이러한 제품에 발효가 많이 존재한다는 것이 보고되어 있으나, 그 존재의의에 대해서는 아직 불명한 점이 많다. 따라서 본 실험에서는 발효유에 존재하는 효모의 역활을 검토하기 위하여, 발효유제품의 starter로 사용되는 Lactobacillus와 효모 Saccharomyces fragillis 그리고 Deba-ryomyces hansenii 사이에 어떠한 상호작용이 있는지 를 알아보았다. 본 실험에 사용한 유산균수는 L.casei와 L. bulgaricus를 시판발효유제품에서 분리하였고 효모균수는 당학과 보존중인 D. hansenii, S. fragilis를 사용하였다. 유산균과 효모에 대한 단독배양과 혼합배양을 실시하고, 온도와 배양기간중에 나타나는 생균수와 산도변화를 관찰하였다. 유산균의 생균수 측정에는 B.C.P agar, 효모는 Y.M agar를 사용하였다. 산도는 일반분석법에 준하여 실시하였다.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.82-87
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• 2011

A fermented alcoholic beverage made from Sikhae, a Korean traditional fermented rice beverage, has been developed using a dextran producing isolate from Kimchi and Takju yeast. When both of yeast and the isolate inoculated for fermented beverage production it produced around 4% (w/v) ethanol and oligosaccharides during fermentation. Inoculation of Takju yeast and the dextran producing isolate showed a similar fermentation profile with case of yeast inoculation only, but the rate of sucrose use was slower than the case of yeast only. TLC analysis showed that oligosaccharides were produced during the fermentation of Takju yeast and the isolate from Kimchi. Therefore, it is possible to produce a functional fermented beverage by modification of dextran fermentation.

• Journal of Life Science
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• v.6 no.2
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• pp.135-141
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• 1996

Possible yeast strains that could be used as feed for aquaculture were studied. It was shown that the maximum specific growth rate and the biomass yield of Kluyveromyces fragilis yeast and Candida utilis yeast under optimum pH and temperature were much higher than those of Saccharomyces cervisiae yeast which had been as established yeast diet for rotifer culture. Hence, this work was focussed on the growth characteristics of the two yeasts through flask dultures for mass production. With 5% inoculum dosage, the best values of $\mu$$_{max}$ and OD$_{max}$ were obtained with on 2.5% fructose medium and 2% YE medium for K. fragilis and C. utilis, respectively, where the values of $\mu$$_{max}$ and OD$_{max}$ were found to be 0.73 hr$^{-1}$ and 3.00 for K. fragilis and 0.59 hr$^{-1}$ and 2.80 for C. utilis. It was also found that the lag phase of the growth incresed with increasing initial zinc and NaCl concentrations and decreased with increasing inoculum dosage. Both yeasts could survive relatively well at 3.5% NaCl concentration, and only C. utilis yeast could utilize zinc.

• Microbiology and Biotechnology Letters
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• v.20 no.2
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• pp.219-224
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• 1992

The changes of yeast population were investigated in Mul-kimchi containing 3% salt, fermented at $15^{\circ}C$. The total viable count increased to the maximum at the optimum ripening period and then decreased rapidly. Among twenty-nine strains isolated at the optimum ripening period, the yeasts of genus Saccharomyces were predominant. The growth of five strains, Saccharomyces saitoanus Y17, Saccharomyces capensis Y29, Saccharomyces chevalieri Y13, Kluyveromyces fragilis Y2, Torulopsis candida Y9, was measured in mixed culture with each selected lactic strains, hctobaczllus plantarum Lp2, Pedzococcus pentosaceus PI, Leuconostoc mesenteroides Lu5. The results indicated that all the yeasts tested were inhibited significantly by lactic strains, however the sensitivity of yeast strains varied greatly.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1976.04a
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• pp.184.1-184
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• 1976

고온성방면균의 이용가능성을 검토할 목적으로 전보에서는 내열성 $\alpha-amylase$ 생산능이 극히 우수한 균주를 전국토양시료로 부터 분리하여 균주의 형태학적성질과 아울러 $\alpha-amylase$ 생산을 위한 배양조건을 검토하였으며 본보에서는 생산된 $\alpha-amylase의$ 효모학적 기본성질을 조사하여 그 결과를 보고코져 한다.

• Microbiology and Biotechnology Letters
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• v.26 no.1
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• pp.50-54
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• 1998

Ethyl caproate is one of the important flavor compounds produced during the brewing of rice wine. The rice wine yeast and koji were reported to produce the esterases which synthesize and also hydrolyze ethyl caproate. From the results of monitoring the esterase activities of rice wine yeast and koji, their roles for producing ethyl caproate during brewing were postulated. In case of rice wine yeast, the production of esterase synthesizing ethyl caproate was influenced by the substrate, caproate but that of esterase hydrolyzing ethyl caproate was promoted by ethyl caproate but inhibited by caproate. The production of esterases of koji were not influenced by the substrates for ethyl caproate production but influenced by the growth of koji. The maximum concentration of ethyl caproate produced by rice wine yeast was 0.4 ppm in this research but the production of ethyl caproate by koji was not detected under our experimental conditions. Considering the results of this research, ethyl caproate is not produced by the esterases of koji during brewing but produced by the esterases of rice wine yeast. The growth of rice wine yeast represses that of koji because of the high concentration of ethanol produced by rice wine yeast. The esterases of rice wine yeast may decide the production of ethyl caproate during brewing.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.96.1-96
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• 1978

미생물학적 감산현상에 의하여 과실주중의 산미를 조절하기 위한 방법으로 효모에 의하여 사과산을 알코올로 분해하는 Maloalcohol 발효를 유도하고자 하여 본 연구를 하였다. 이미 발표된 Schizosaccharomyces pombe 0-77보다 단 시간에 강력히 사과산을 소비하는 효모균을 딸기의 과피로부터 분리, 동정하였다. 본 분리균을 J. Lodder의 “The Yeasts”에 준하여 동정한 바 분열법에 의하여 증식하며 포자를 형성하고 galactose 를 발효못하므로 Schizosacoha-romyces 속으로 분류하였다. 위균사를 잘 형성하며 melibiose를 발효하므로 Schizosaccharomyces japonicus와 일치 하였다. 그러나 변종의 동정은 어려우나 위균사의 형태로 보아 Schizosaccharomyces japonicus var. japonicus로 동정하였다.

• The Korean Journal of Mycology
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• v.50 no.3
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• pp.149-160
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• 2022

The goal of this study was to investigate the diversity of wild yeasts from the waters and soils of Haegeumgang in Gyungsangnam-do, and Namdaecheon and Geumsancheon in upstream of Geumgang, Korea and to characterize any previously unrecorded wild yeast strains. In total, 52 strains comprising 22 different species of wild yeasts were isolated from 35 samples obtained from Haegeumgang. Forty three and sevent nine wild yeast strains were isolated from 90 samples taken from Namdaecheon and Geumsancheon, respectively. Among the total 174 isolated wild yeast strains, 4 strains, i.e., Exobasidium rhododendri HGG10-5 (NNIBR2022633FG1), Udeniomyces pyricola NDC29-1 (NNIBR2022633FG2), Diddensiella caesifluorescens GSC2-2 (NNIBR2022633FG5) and Pichia scaptomyzae BAC2-3 (NNIBR2022633FG4) were previously unrecorded yeasts were oval or spherical in shape, only Pichia scaptomyzae BAC 2-3 formed ascospores. Three strains with the exception of Udeniomyces pyricola NDC 29-1 grew well in vitamin-free medium and Exobasidium rhododendri HGG 10-5 grew well in YPD medium containing 10% NaCl. All four novel strains assimilated fructose, lactose, raffinose, starch and xylose.

• Microbiology and Biotechnology Letters
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• v.6 no.4
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• pp.155-159
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• 1978

Phenol utilizing yeast No. 558 isolated from soil sewage sediment was able to use substantial amount of phenol as the sole carbon source, and the biomass productivity by this organism was very excellent. This organism could grow well in 1000 ppm of phenol concentration, the maxim-um specific growth rate obtainable at pH 5.0, 3$0^{\circ}C$ was 0.27/hr., and the biomass yield coefficient Y vs. consumed phenol was 3.2. Maximum production rate of biomass was observed at 35$^{\circ}C$, pH 3.5 to pH 4.5, and the addition of the 0.005~0. 01% yeast extract was the most effective. Addition of HgCl$_2$ and phenyl hydrazine, inhibitors of oxide-reductase, in the phenol containing cultural liquid caused this organism no-growth at the concentration of 10$^{-5}$ M, 10$^{-3}$ M respectively. This organism could utilize not only phenol but catechol, resorcinol and benzidine.