• 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.

• 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.

• 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.

• 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.

• Proceedings of the Korean Nutrition Society Conference
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• 2003.10a
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• pp.152-152
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• 2003

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.205-211
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• 2002

A feeding trial was conducted to study the effects of a live yeast, Pichia farinosa culture(PF), on the production performance and intestinal microflora in laying hens. One hundred and sixty ISA Brown layers, 21 weeks of age, were randomly allotted to four dietary treatments, with four replicates per treatment. Dietary treatments consisted of four levels (0, 0.1, 0.3, and 0.5%) of PF added to a com-soybean meal based diet. Egg production, egg weight, feed intake and fred conversion ratio(FCR) were measured. Egg qualifies were examined at 25th and 29th weeks of age. A metabolism trial was conducted following the feeding trial, during which intestinal microflora, nutrient digestibility and fecal NH3 gas emission were measured. Egg production of birds fed 0.1 and 0.3% PF were significantly higher than those from birds fed 0 and 0.5% PF(P<0.05). Daily egg mass of 0.3% PF increased significantly compared to that of 0% PF. There was no difference in egg weight among all treatments. Feed conversion ratio was significantly improved as the PF level increased. No significant difference was found in eggshell quality and Haugh unit at both 25 and 29 weeks of age. Viable count of ileal Lactobacillus spp. increased significantly as the rf level increased. However, the total number of yeast and anaerobes in ileum were similar among all treatments. Cecal Lactobacillus spp. and yeast counts showed no difference among all treatments. Fecal NH$_{3}$ gas emission of layers fed PF decreased significantly by the PF supplementation. From the result of this experiment, it could be concluded that dietary supplementation of the live yeast Pichia farinosa improves the laying performance and decreases the fecal ammonia gas emission.

• Korean Journal of Poultry Science
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• v.29 no.3
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• pp.225-231
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• 2002

Total 240 of ISA Brown layers were employed in this experiment to study the effects of single or mixed feeding of Lactobacillus and yeast on the performance and intestinal microflora of laying hens. They were randomly allocated to six dietary treatments; None(Control), Pichia farinosa(PF), Lactobacillus crispatus avihen1 (LCH), Lactobacillus vaginalis avihen1(LVH), LCH＋PF, and LVH＋PF. Viable microflora were added to meet 3${\times}$10$\^$6/ cfu PF and 10$\^$7/ cfu Lacrobacillus per g of feed. There were four replicates per treatment, and 10 birds per replicates. Laying performance was recorded for 10 weeks, followed by a metabolism trial during which nutrient utilization, pattern of intestinal microflora and fecal NH$\sub$3/ emission were examined. Egg production and daily egg mass of birds fed either single or mixed microorganisms were significantly higher than those of the control(P<0.05). Egg weight and feed intake were not statistically different among all treatments. However, feed conversion ratio tended to improve by the supplementation of microbes. Digestibility of crude protein, ether extract and crude ash tended to improve in Lactobacillus treatments, however, there were not statistically different. With regards to the number of intestinal microbes, number of anaerobes were increased in microbes feeding group. Eggshell quality of PF layers was significantly poorer than those of the other treatments. No consistent trend was found in Haugh Unit among all treatments. Fecal NH$\sub$3/ gas emission was significantly lower in LVH, LVH＋PF and LCH＋PF than the other treatments(P<0.05). From the result of this experiment, it could be concluded that single or mixed feeding of Lactobacillus and yeast improves the laying performance and decreases the fecal ammonia gas emission. No synergic effect was found when both microbes were mixed and fed to the layers.