• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.255-256
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• 2000

효모는 크기가 매우 작고 영양성분이 풍부하기 때문에 양식 시 먹이생물로 이용되는 동물성 플랑크톤의 먹이나 배합사료의 첨가제로 많이 사용되고 있다. 효모의 종류는 수 없이 많은데 이러한 효모들 중에서 Kluyeromyces fragilis 와 Candida utilis 는 대량배양이 가능하며 병원성 균주가 아닌 먹이생물로서 개발가능성이 높은 것으로 보고되어 있다 (Epifanio, 1979). 또한 Lee et al (1999)은 영양성분을 분석하여 사료첨가제로 이용가능성을 타진한 바 있다. 본 연구는 양식 생산량이 증가하고 있는 조피볼락을 대상으로 경제적인 측면을 고려하여 어분 함량을 달리 첨가한 배합사료에 K. fragilis, C. utilis 및 맥주효모를 각각 3%씩 첨가한 사료를 제조, 공급하여 이들 효모첨가가 조피볼락의 성장과 체성분에 미치는 영향을 조사하였다. (중략)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.463-468
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• 2000

This study was conducted to investigate the effects of Kluyveromyces fragilis, Candida utilis and brewer's yeast as an additive in formulated diets containing different fish meal levels ($55{\%} and 45{\%}$) on growth and body composition of juvenile Korean rockfish (Sebastes schlegeli). Juvenile rockfish (average weight, 2.6 g) were distributed into 24 tanks with 3 replication groups and fed eight isoproteic ($41{\%}$) and isolipidic ($11{\%}$) diets containing each level ($3{\%}$) of K. frayilis, C. utilis and brewer's yeast as an additive. Survival rate of fish was not affected by dietary fish meal level and yeast kind (P > 0.05). Weight gain of fish fed the control and diets containing C. utilis and brewer's yeast was not influenced by fish meal level (P > 0.05), Weight gain of fish fed the $55{\%}$ fish meal diet containing C. utilis and $45{\%}$ fish meal diets containing K. fragilis and C. utilis was lower than that of fish fed the control diet (P < 0.05). Feed efficiency and protein efficiency ratio of fish fed the control and diet containing brewer's yeast were not affected by fish meal level, but these value of fish fed the diets containing K, fragilis and C. utilis were lower in $45{\%}$ fish meal diets than in $55{\%}$ fish meal diets. Hepatosomatic index and liver lipid content of fish fed the diet containing C. utilis were decreased regardless of fish meal level (P < 0.05), Hemoglobin, hematocrit, red blood cell, plasma total protein and plasma total glucose were not affected by dietary fish meal levels and yeast supplements (P > 0.05). From the above results, it can be concluded that yeast supplement in this formulated diet for growth of juvenile rockfish is not necessary.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.271-280
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• 1995

These studies examined the production of oligosaccharides by ${\beta}-galactosidase$originated from Aspergillus oryzae and Kluyveromyces fragilis mixed. In addition, heat resistance and acid stability of transgalactosylated oligosaccharides were measured. When ${\beta}-galactosidase$ from A. oryzae, K. fragilis and mixed ${\beta}-galactosidase$ were added to 30%(w/v) lactose solution, maximum production of transgalactosylated oligosaccharides were 26.9%, 37.05 and 27.2%, respectively. The ratios of disacchride, trisacchride and tetrasaccharide in transgalactosylated oligosaccharides were 20.5 : 5.4 : 0.6, 20.4 : 10.5 : 4.2 and 21.0 : 4.1 : 1.9, respectively. Nine different oligosaccharides were recovered with 30% and 40% ethanol fractions. When the 30% ethanol fraction was treated at $150^{\circ}C$ for 10 min more than 90% of oligosaccharides remained stable. More than 90% of the oligosaccharides were stable at $130^{\circ}C$ for 3 min with pH 3.0, whereas there of Kluyveromyces was more than 90% with pH 3.5.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.73-80
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• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.

• Applied Biological Chemistry
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• v.27 no.4
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• pp.238-244
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• 1984

To produce inulase from Kluyveromyces fragilis No.351 using Jerusalem artichoke tuber extract, optimization of the condition was conducted. As results, the optimal concentration of artichoke tuber extract was 3.5 % and bactocasitone showed better production than yeast extract. The optimal temperature and pH were $30^{\circ}C$ and 5.5, respectively. The addition of $NH_4H_2PO_4$ increased the enzyme production. Inulase synthesis was growth-associated and the enzyme production increased as concentration of dissolved oxygen increased. A higher quantity of industrial grade inulase was prepared by the combination of ultrafiltration and ethanol precipitation with 72% recovery.

• Applied Biological Chemistry
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• v.28 no.3
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• pp.131-136
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• 1985

Recently, we investigated characteristics of a bacterium which has never been reported as an inulin hydrolyzing microorganism. Several properties of the isolated microorganism were aerobic, rod typed, spore forming and Gram positive. According to the Bergey's manual, this bacterium tentatively appeared to be Becillus subtilis. This bacterium produced inulase constitutively in the media containing giucose, sucrose or cellulose without inulin as a sole carbon source. Also, inulase activities of the bacterium per unit culture volume showed 1.1 unit/ml comparable to 0.9 unit/ml of Kluyveromyces fragilis with relatively short culture time.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.54-61
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• 1995

In order to investigate the effects of Ganoderma lucidum on the fermentation of media by Kluyveromyces fragilis KCCM 35458, with 0%, 0.1%, 0.5%, and 1.0% (w/v) of Ganoderma lucidum extract were added to skin milk and fermented in the suspension culture at $30^{\circ}C$ for 72 hours. The pH, acidity, $CO_2$ evolution, alcohol production, number of yeast cells and lactose content were investigated. The results are summarized as follows; 1. As fermentation time advanced by the pH was decreased and the acidity was increased in the media of 1.0% Gnaoderma lucidum extract as fermentation time advanced. 2. $CO_2$ evolution was increased in the all of Genoderma lucidum extract and significantly effect showed in 1.0% extract medium. 3. During 72 hours culturing, alcohol was detected in all Gandoderma lucidum extract media, 1.0% Ganoderma lucidum extract medium showed extremly high in alcohol and shortened fermentation time. 4. The number of yeast was increased more at logarithmic phase and the growth of yeast was more rapid in all Ganoderma lucidum extract especially 0.5%, 1.0% media samples than control. 5. As fermentation time goes by, the lactose content of media were decreased more rapidly in 1.0% Ganoderma lucidum extract medium than control.

• Applied Biological Chemistry
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• v.26 no.2
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• pp.119-124
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• 1983

To investigate the possibility of ethanol production from jerusalem artichoke tubers (Helianthus tuberosus L.), various yeast strains were evaluated for their potential in metabolizing carbohydrate from jerusalem artichoke tubers to ethanol. Among them, Kluyveromyces fragilis CBS 1555 showed the highest inulase activity and ethanol fermentability. On the batch kinetic analysis, K. fragilis also showed the highest in parameters for ethanol production and substrate utilization, although lower than Saccharomyces cerevisiae Y-10 in cell mass yield and ethanol production yield.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1986.12a
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• pp.531.1-531
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• 1986

L. acidophilus를 대두유에 젖산발효 시킬 때 단독배양과 효모인 K. fragilis와의 혼합배양에 대하여 검토하였다. 젖산의 생성량은 젖산균 단독배양보다는 효모와 혼합배양 하는 것이 2.6배나 많았으며 L. acidophilus를 단독배양 하였을 경우 균의 생육속도와 PH 강하속도는 K. fragilis를 단독배양한 것에 비교하여 늦었다. 그러나 혼합배양 함으로써 생육속도와 PH 강하속도는 K, fragilis를 단독배양한 것보다 빨랐다. 단독 또는 혼합젖산발효에 미치는 온도의 영향을 조사한 결과는 L. acidophilus.는 37$^{\circ}C$, K. frahilis는 3$0^{\circ}C$, 두 균의 혼합배양시는 35-37$^{\circ}C$ 범위에서 산생성이 가장 좋았다. 혼합배양 시 검토한 젖산발효 최적조건은 L. acidophilus와 K. fragilis의 접종비율이 1:5, sucrose 0.5-1.0% SKIMMILK 1.5%를 각각 첨 가한 것이 좋았다.

• Journal of Microbiology and Biotechnology
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• v.1 no.1
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• pp.6-11
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• 1991

This study deals with investigation of the ethanol tolerance of yeast strains with respect to fatty acid composition and intracelluar ethanol concentration during alcohol fermentation. The cell viabilities and fermentation abilities of Saccharomyces cerevisiae and Kluyveromyces fragilis were improved by aeration and addition of unsaturated fatty acids into growth medium. Aeration decreases the accumulation of ethanol, while increases unsaturated fatty acid contents inside yeast cells. Thus it was found that oxygen and unsaturated fatty acids play decisive roles in the increase of ethanol tolerance of yeasts.