• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1077-1082
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• 2007

In this study, killer yeasts were isolated from traditional Nuruk to improve storage and suppress contaminant in food industry. Among killer yeasts, yeast K15 showed strong killer toxin activity and inhibited growth of Salmonella Typhimurium and Vibrio parahaemolyticus. Killer yeast K15 was identified with Pichia anomala by the Microlog TM 4.0 identification system and homology of the ITS sequence. Killer toxin generated from P. anomala K15 was inactivated by pronase E and suggested to be a protein. Therefore killer toxin of P. anomala K15 was thought to be safe in human such as bacteriocin. P. anomala K15 was sufficient for growth in 50% glucose and could be used to prevent contaminant in initial stages of alcohol beverage fermentation.

• Journal of Microbiology and Biotechnology
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• v.13 no.5
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• pp.800-808
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• 2003

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

• Journal of Microbiology and Biotechnology
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• v.14 no.1
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• pp.22-28
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• 2004

Livestock industry requires alternatives of antibiotics to prevent environmental pollution and to maintain public health. We herein report on an effective method to reduce ammonia from livestock manure, and confirmed environmentally-friendly livestock production by adding three types of yeast probiotics, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, into the feed stuff, separately and/or mixed, and these three types of yeasts were administered to the Hy-line brown layers for 8 weeks. Compared with control, the laying performance, the egg quality, and the number of intestinal lactic acid producing bacteria of the treated group were improved and/or increased significantly. Pichia anomala SKM-T potently reduced ammonia production from poultry manure, and the other strains were also able to reduce the ammonia from it. The optimum condition for the reduction of ammonia with Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59 was obtained by using the augmented centroid-simplex design. The ratio of optimum condition was Pichia farinosa SKM-1:Pichia anomala SKM-T:Galactomyces geotrichum SJM-59=0.295:0.209:0.080, and the estimate was -123.36 (p=0.0l38). An ability to reduce the ammonia production from livestock manure was maintained at $30^{\circ}C$ for 15 weeks.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.193-197
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• 2007

In order to investigate the effects of Pichia farinosa SKM -1, Pichia anomala SKM-T, Galactomyces geotrichum SJM-59, and Saccharomyces cerevisiae on extending the shelf life of kkakdugi, 4 kinds of lyophilized yeasts adding kkakdugis were prepared and stored at $4^{\circ}C$ for 30 days. Except S. cerevisiae adding group, 3 kinds of yeast adding groups were maintained their desirable levels (ca. pH 4.2 and 0.6% acidity) during the fermentation. The hardness of yeast adding groups was higher than those of control during the experiments. The number of yeast and the ratio of lactic acid against to total bacteria in P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 adding groups were lower than that of control and/or S. cerevisiae adding group. Based on acidity, kkakdugi made with P. farinosa SKM-1, P. anomala SKM-T, and G geotrichum SJM-59 remained edible about 10 days longer than the control product.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.487-492
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• 2005

Simple competition plate bioassays of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 were conducted to evaluate their potential as biological control agents that inhibit growth of Botrytis cinerea during post-harvest storage of strawberries (Fragaria ${\times}$ ananassa Duche, Red-Pearl). Occurrence rates of fungi on the surface of yeast-treated strawberries were evaluated during storage at $4^{\circ}C$. P. anomala SKM-T and G. geotrichum SJM-59 showed antifungal activities on agar plate, and P. anomala SKM-T maintained its desirable antifungal activity on surface of strawberries and its physicochemical properties during storage. Sensory evaluation was based on kinesthetics and consumer acceptability. Due to its potential antifungal activity, P. anomala SKM-T could function as biological control agent against spoilage fungi during post-harvest storage of strawberries.

• Journal of Applied Biological Chemistry
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• v.50 no.1
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• pp.29-31
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• 2007

• Food Science and Preservation
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• v.14 no.1
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• pp.94-99
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• 2007

To investigate the effects of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu kimchi fermentation, lyophilized yeasts were added to Baechu kimchi and co-cultured at room temperature ($20{\pm}2^{\circ}C$) for 7 days. Desirable pH and acidity levels appeared by 3 days of fermentation in both the control culture and that with added G. geotrichum SJM-59. Furthermore, the culture with G. geotrichum SJM-59 sustained a desirable pH and acidity level until 5 days of co-culture. The pH of the culture with P. anomala SKM-T decreased slowly and was significantly higher than that of control throughout the experimental period. As fermentation time increased, the acidity of the culture with P. anomala SKM-T increased gradually. However, this culture maintained a desirable acidity level throughout the experiment. The number of lactic acid bacteria in the culture with P. anomala SKM-T was higher than in the culture with G. geotrichum SJM-59, or the control culture, throughout the experiment. The highest LA/TM ratio appeared after 3 nays of fermentation in the control culture, and on the 5 day of the yeasts added co-cultures. On sensory evaluation, no differences were detected between control and the culture with G. geotrichum SJM-59 arter 3 days of fermentation. The co-cultures with yeasts received high marks in umami taste. The co-culture with P. anomala SKM-T showed better texture properties than did the control culture. It was considered that fermentation times were delayed by addition of G. geotrichum SJM-59 or P. anomala SKM-T to Baechu kimchi fermentation.

• Food Science and Biotechnology
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• v.14 no.4
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• pp.493-497
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• 2005

Probiotics are generally excreted within a few days if their ingestion in feces at the same rate as or even more quickly than a transit marker (meaning not clear). Ability of probiotics to adhere to intestine prolongs their persistence in gastrointestinal tract, allowing them to exert healthful effects longer. Hydrophobicities, zeta potentials, Alcian blue-binding capacities, and sedimentation profiles of Pichia farinosa SKM-1, P. anomala SKM-T, and Galactomyces geotrichum SJM-59 were determined to evaluate characteristic properties of cell surfaces responsible for adhesion. Results of intestinal Caco-2 cell line in vitro and murine intestine in vivo studies revealed these strains exhibit adhesive properties regardless of their cell surface hydrophobicity.

• Food Science and Preservation
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• v.22 no.5
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• pp.768-777
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• 2015

Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an industrial wine yeast, in the following ratios: 9:1 (v/v), 5:5 (v/v), 1:9 (v/v) and 0:10 (v/v). During fermentation, the alcohol contents increased more slowly in samples of mixed culture than in samples of the single culture of S. cerevisiae Fermivin. The alcohol contents of all samples reached 12~13% (v/v) after 15 days. All samples of the mixed culture showed greater variety in flavor and taste than S. cerevisiae Fermivin only. In the sensory evaluation, mixed culture samples had higher scores in terms of flavor and overall preference than the single culture samples. Therefore, P. anomala JK04 is thought to improve the wine flavor of Korean domestic persimmon wine.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.159-162
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• 2007

Optimization of the fermentation medium for phenylethyl alcohol (PEA) production by Pichia anomala SKM-T was performed. The carbon source (glucose), nitrogen source (L-phenylalanine), and initial pH value were independent variables of the optimized medium. The central composite rotatable design was used for the experimental design and the analysis of the results. The optimum medium composition for the maximal production (621.27 mg/L) of PEA was found to be an initial pH of 5.03, and concentrations of L-phenylalanine at 6.53 and glucose at 6.11 g/L (w/v). This experimental finding is in close agreement with the model prediction (702.79 mg/L; desirability 0.884) with an 11.6% difference.