• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1021-1027
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• 1997

We examined some properties of yeast cell wall lytic enzyme produced by Dicyma sp. YCH-37. Several metal ions, reducing reagents, and chemical modifiers have little effects on the lytic activity, except guanidine-HCl. Yeast cells of early log phase were more susceptible to the enzyme than those of stationary phase, and heat-treated cells were more easily lysed than intact living ones. Yeast cells pretreated with organic solvents such as butanol and acetone were more susceptible to the enzyme than intact living ones. Yeast cells cultured in Yeast extract-Malt extract medium containing 0.5 M ammonium sulfate were easily lysed by the lytic enzyme, and yeast cells cultured without shaking were more easily lysed by the enzyme than those with shaking. When SDS, ${\beta}-mercaptoethanol$, Triton X-100, sodium sulfite, and KCl were added to enzyme reaction mixture each, lysis of yeast cells was more effective.

• The Korean Journal of Mycology
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• v.25 no.2 s.81
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• pp.133-142
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• 1997

The chemical media composition and culture conditions were optimized for mycelial growth of Phellinus igniarius 26005. The method of solid-state fermentation, cultivation of basidiomycetal strains in various grains, was developed. Media composition for optimal growth of Phellinus igniarius 26005 was made of 7.0% malt extract, 0.3% bacto soytone, and 0.2% yeast extract. The optimum condition for mycelial growth was $28^{\circ}C$ and pH 7.0, respectively. For the mass cultivation of mycelia, the hydrated grains with cold water, were put into the plastic bottle. The mycelial growth rate in the bottled grains was high in the early stage with inoculation of homogenized mycelium. The activity of mycelium was maintained by adding sterilized water in the middle of cultivation. The glucosamine content which determins the mycelial growth rate in solid material was in the order of job's tears>barley>black soybean>wheat>malt soybean>brown rice>sorghum>glutinous rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.184-190
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• 2003

Germplasms and breeding lines of malting barley at National Yeongnam Agricultural Experiment Station (NYAES) were evaluated for malting barley quality improvement. Among the numerous malting barley quality parameters, the mean of protein content was 12.3% between 10.7% to 14.0% and range of the $\beta$-glucan content was from 3.5% to 5.8%, the mean was 4.6 percent. The length of acrospire, non-germination rate, friability, the speed of filtration, extract yield, kolbach index, diastatic power were significantly different between the individual varieties, however the other traits were not significantly different. The results of correlation analysis among 15 quality parameters showed significant positive correlation between crude protein content and malt protein content. However, other quality parameters such as sugar content, fiablity, extract yield, and kolbach index had negative correlation with crude protein content. Therefore, crude protein content could be one of the major factors that deteriorate quality. The varieties of Viva, Nishino-chikara, Kinukei 9, Kinukei 12, Sacheon 6 and Jinyangbori that showed over the 80% in extract yield and the higher diastatic power, will be used by crossing parents for improve the quality of malting barley.

• The Korean Journal of Mycology
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• v.48 no.2
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• pp.75-85
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• 2020

The collection of biological data of indigenous species must comply with the Nagoya Protocol. Fungi contain various bioactive substances making them an attractive source of several products, including food and medicines. In this study, we investigated the growth characteristics of five indigenous fungal strains, Fomitiporia punctata, Polyporus ulleungus, P. brumalis, Gymnopus subnudus, and Tyromyces kmetii, isolated from samples collected in the Ulleungdo Island. The growth rates for each strain were assessed across various temperatures (20 ℃ to 35 ℃), culture media (Potato dextrose agar, Malt extract & Yeast extract agar, Malt extract agar, Malt extract & peptone agar, Sabouraud dextrose agar, and Modified Melin-Norkrans agar), and pH conditions (4.0 to 8.0). Additionally, we assessed the mycelial growth characteristics in liquid culture. The mycelial growth in different media varied across species; specifically, F. punctata (in MMNA), G subnudus (in MMNA), and P. brumalis (in MEPA) showed rapid growth. Optimal growth temperatures ranged between 25 ℃ and 30 ℃ for most species, with the exception of T. kmetii and P. brumalis, which were able to grow across all the temperatures tested. P. brumalis showed the best growth rate, whereas P. ulleungus showed the lowest growth potential. The optimal pH conditions for mycelial growth ranged between 4.0 and 5.0. In experiments using culture flasks, the dry weight of the culture filtrates decreased with the increasing incubation time and showed a significant decrease between 1 and 6 months of incubation, indicating that the five strains take longer than a month to fully use the culture media. Our findings highlight and establish the optimal growth conditions for five different fungal species that can be used in future application studies.

• KSBB Journal
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• v.23 no.6
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• pp.463-469
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• 2008

During the last decade, monacolin-K biosynthesized by fermentation of red yeast rice (Monascus strains) was proved to have an efficient cholesterol lowering capability, leading to rapid increase in the market demand for the functional red yeast rice. In this study, the production medium composition and components were optimized on a shake flask scale for monacolin-K production by Monascus pilosus (KCCM 60160). The effect of three different soybean flours on the monacolin-K production were studied in order to replace the nitrogen sources of basic production medium (yeast extract, malt extract and beef extract). Among the several experiments, the production medium with dietary soybean flour to replace a half of yeast extract was very good for monacolin-K production. Plackett-Burman experimental design was used to determine the key factors which are critical to produce the biological products in the fermentation. According to the result of Plackett-Burman experimental design, a second order response surface design was applied using yeast extract, beef extract and $(NH_4)_2SO_4$ as factors. Applying this model, the optimum concentration of the three variables was obtained. The maximum monacolin-K production (369.6 mg/L) predicted by model agrees well with the experimental value (418 mg/L) obtained from the experimental verification at the optimal medium. The yield of monacolin-K was increased by 67% as compared to that obtained with basic production medium in shake flasks.

• Journal of the Korean Applied Science and Technology
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• v.7 no.1
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• pp.81-85
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• 1990

Saccharomyces Cerevisiae was cultured in the malt wort added 0%, 0.001%, 0.01%, 0.1% Chloroform - Methanol and Hexane extract of Ganoderma Lucidum. The more the quantity of Ganoderma Lucidum extract were added the more total alcohol quantity were produced during the culture. Especially higher alcohol contents were more increased about 2.2 times 0.1% added group than on control group 120 hr cultured. Ethanol product was more increased on Hexane extract added group than on Chloroform - Methanol extract added group.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Journal of Mushroom
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• v.18 no.4
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• pp.365-371
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• 2020

In this study, we analyzed the effect of media on the production of carotenoids and mycelia by using Perenniporia fraxinea. Malt extract-based medium with less than 0.1% peptone stimulated the production of carotenoids, and the one with more than 0.2% peptone inhibited its production. P. fraxinea grown in medium without malt extract did not produce carotenoids, although a small amount of peptone was added to the medium.After carotenoid production, the culture broth was separated using simple centrifugation and the supernatant was harvested as a carotenoid solution. Ethanol was used to extract carotenoids from mycelia. Carotenoid solution separated or extracted from the culture solution showed DPPH radical scavenging activity. The antioxidant carotenoids produced by P. fraxinea are derived from natural products, have no toxicity and side effects, and exhibit excellent antioxidant effects; therefore, they can be effectively used to remove oxides produced by active oxygen.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1018-1028
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• 2015

This study was performed to investigate the effects of Gastrodia elata extract on the quality characteristics of glutinous rice porridge Jochung saccharide by barley malt. Glutinous rice porridge Jochung contatining 0%, 5%, 10%, 15%, 20% of Gastrodia elata extract were produced. Soluble solid contents and pH increased as content of Gastrodia elata extract increased. Free acidity contents were 24.87 meq/kg (control) and 25.67~42.03 meq/kg (GR2~GR5) (p<0.001 among samples). There was significant total phenolics and TEAC obtained for antioxidant activity of Gastrodia elata extract Jochung samples. Increased the ratio of Gastrodia elata extract in Jochung tended to decrease the color value. Results show Jochung containg less than 15% Gastrodia elata extract resulted in the highest scores for quality characteristics and sensory evaluation. Correlations between antioxidant activity and parameters were found to be statistically significant.

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.271-277
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• 1995

Total 29 Monascus strains were isolated from Ang-Khak and 4 of them were selecte based on the relative intensity of soluble red pigment and growth rate. The optimum growth temperature of the selected isolates was 32.5$^{\circ}C$ on malt extract agar(MEZ) plate. The optimum growth pH was 5.0 on czapek yeast extract agar plate, while it was pH 6.2 or 6.5 on MEA plate. Isolate No. 116, especially, showed the strongest animicrobial activity aganist Bacillus subtilis and Staphylococcus aureus but much less aganist Escherichia coli and Enterobacter aerogenes. The maximun antimicrobial activity of isolate No. 116 against St. aureus was achieved at initial pH 5.3 on rice extract broth. The acitivity was increased with increasing amount of culture broth concentrate of isolate No. 116.