• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.131-135
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• 1988

Lactobacillus acidophilus KFCC12731 and Saccharomyces cerevisiae KFCC32017 were incubated together in soymilk and the conditions for acid production were investigated. The acid production of Lactobacillus acidophilus was much higher when this organism was incubated with Saccharomyces cerevisiae in soymilk than when it was incubated alone. Optimum acid production by the mixed cultures of Lactobacillus acidophilus and Saccharomyces cerevisiae was achieved with the following conditions; a temperature of 34$^{\circ}C$, a 3:7-8:2 (OD 660) ratio of Lactobacillus acidophilus to Saccharomyces cerevisiae at inoculum, a 1.5% level of sucrose fortification or a 2.0-3.0 % level of skim milk powder fortification and a culture time of 12 hours or more.

• Journal of Life Science
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• v.23 no.2
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• pp.222-227
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• 2013

An effective leavening yeast was isolated from raisin broth. The isolate was identified as Saccharomyces cerevisiae by comparing the homology of 18S rDNA ITS sequences and named as S. cerevisiae MF10003. S. cerevisiae MF10003 showed a 1.9-fold and 3.1-fold increase in $CO_2$ production and leavening ability, respectively, compared with the wild yeast S. ellipsoideus KCTC7243, and the dough had a rich and volatile flavor. When glucose, sucrose, fructose, and maltose were added to the culture broth as a carbon and energy source, $CO_2$ was produced in 4 hr.

• Microbiology and Biotechnology Letters
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• v.16 no.2
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• pp.136-141
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• 1988

Susceptibility of a thermophilic strain (D-71) of Saccharomyces cerevisiae and an osmotolerant strain (SR-S) of Zygosaccharomyces rouxii to Zymolyase-20T were studied in various renditions. Content of glucan and mannan in cell wall of Saocharomyces cerevisiae D-71 were 14.5% and 14.8%, and Zygosaccharomyces rouxii SR-S were 24.0% and 19.0%, respectively. Susceptibility of Saccharomyces cerevisiae D-71 cultured in Wickerham synthetic medium containing 0.5% of methionine and 0.1% of glucose to Zymolyase-20T was 66%, and $K_2$HPO$_4$ and aminobenzoic acid were greatly effective to susceptibility. Susceptibility of Zygosaccharomyces rouxii SR-S cultured in Wickerhnin synthetic medium containing 0.5% of peptone, 0.15% of methionine and 0.l% of glucose to Zymolyase-20T was 80%, and KI and pyridoxine were greatly effective to susceptibility. Susceptibility of Saccharomyces cerevisiae D-71 stationary cultured in YMPG medium at $25^{\circ}C$ for 12 hours was 16o1e and Zygosaccharomyces rouxii SR-S stationary cultured in YMPG medium at $25^{\circ}C$ for 30 hours was 82%.

• Food Science and Preservation
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• v.10 no.3
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• pp.417-420
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• 2003

In order to study optimum culture condition of yeast medium added deep seawater, we examed samples with 9 yeast strains. The growth rate were measured for Saccharomyces cerevisiae 10, 11, 12, 901 and RCY and Saccharomyces kluyvery DJ97, Saccharomyces cerevisiae YJK, JK99, CMY-28 etc.. The growth of S. cerevisiae 12 was found most active in the deep seawater(hardness 500). The growth rate of S. cerevisiae 901 on medium containing deep seawater(hardness 1000) was faster than that of the yeast on medium without deep seawater. The use of deep seawater on the growth of Sacch.cerevisiae kluyvery DJ97 revealed maximum growth under the condition of hardness 200 of deep seawater and 10％ of sugar concentration.

• Korean Journal of Microbiology
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• v.40 no.2
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• pp.73-80
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• 2004

Coenzyme Q is a quinone derivative that acts as a lipid electron carrier in the respiratory chain located at mito-chondrial inner membrane in eucaryotes or plasma membrane in procaryotes and also functions as antioxidant. A putative Neurospora crassa coq-4 gene was cloned and functionally expressed in Saccharomyces cerevisiae coq4 mutant. Complemented S. cerevisaie mutant strain was able to produce coenzyme $Q_{6}$ and showed a normal growth rate. They also showed less sensitivities to polyunsaturated fatty acids such as linoleic acid or linolenic acid. The predicted sequence of N. crassa COQ4 is consisted of 347 amino acids with a molecular mass of 39.7 kDa and showed 35% identity and 52% similarity with that of S. cerevisiae.

• Korean Journal of Poultry Science
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• v.31 no.1
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• pp.1-7
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• 2004

An experiment was conducted to investigate whether Saccharomyces cerevisiae(S. cerevisiae) could improve the growth performance and meat quality of broiler chicks. Day old 160 male broiler chicks were fed one of the two experimental diets without (0.0 %) or with S. cerevisiae (3.0 %) for five wks. Each treatment consisted of eight cages with 10 chicks per cage. Feed and water were provided ad libitum. Although not significant, BW gains of S. cerevisiae fed chicks tended to increase during 4∼5 wk of age. The addition of S. cerevisiae into the control diet significantly lowered the shear force in raw drumstick meat (P＜0.05). After 10 d of incubation, significantly lower levels of oxidation products were found (P＜0.05) in drumstick meats and skin samples from broiler chicks fed diets enriched with S. cerevisiae compared to those of the control group, while in breast meats the significant difference was monitored after 6 d of incubation. It is concluded that dietary S. cerevisiae could improve the tenderness and oxidative stability of broiler meats.

• Microbiology and Biotechnology Letters
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• v.16 no.4
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• pp.293-296
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• 1988

Stability of spheroplasts prepared from Saccharomyces cerevisiae D-71, a thermophilic strain and Zygosaccharomyces rouxii SR-S, an osmotolerant strain were studied. Stability of spheroplast from Saccharomyces cerevisiae D-71 was highest in 0.8M KCI and 1.0M sorbitol ; that from Zygosaccharomyces rouxii SR-S was highest in 0.4M KCI and mannitol and that from both strains was less than 10% for sonic oscillation at 20Kc for 60 sec. In centrifugation at 10000 x g for 10 min., stability of spheroplast from Saccharomyces cerevisiae D-71 was 93% and that from Zygosaccharomyces rouxii SR-S was 84%. Breakage of spheroplast from Saccharomyces cerevisiae D-71 was 99% and that from Zygosaccharomyces rouxii SR-S was 55% for UV irradiation with 15W UV lamp at a distance of 20 cm for 60 min.

• Korean Journal of Microbiology
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• v.43 no.3
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• pp.217-221
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• 2007

The domestic cultured Campbell's Early and Geubong grapes were fermented far the production of red wines with the isolated wild yeast Saccharomyces cerevisiae IJ850. For the isolation of wild yeast, Geubong and Campbell's Early grapejuices were naturally fermented at room temperature for 6 days without adding stater culture. The strain isolated from Geubong which has 1.8 times higher fermentative ability than the strains isolated Campbell Early was selected. The selected strain was identified by using 26S rDNA sequencing. The strain showed 99.7% of similarity with Saccharomyces cerevisiae and thus identified as Saccharomyces cerevisiae IJ850. It was investigated the fermentative ability as the start culture. For the production of grapewine, the final sugar concentrations of grapejuices were adjusted to the $25^{\circ}Brix$ with anhydrous glucose. The grapejuices were fermented at room temperature for 10 days in the air-locked bottles filled with $CO_2$ gas. The final yield and alcohol concentration of Campbell's Early and Geubong grapewines fermented with the isolated wild yeast were 80.8%, 11.0% and 87.8%, 13.0%, respectively. Between the isolated wild yeast S. cerevisiae IJ850 and the commercial yeast S. cerevisiae EC1118, total acidities of grapewines produced with wild yeast were lower than those produced with the commercial yeast. The pH values and the values of color analysis of grapewines produced with both strains were similar. The total phenol contents of campbell's Early and Geubong wines produced with the isolated yeast and the commercial yeast were obtained in the range of 75 to 125mg/L. In conclusion, S. cerevesiae IJ850 isolated from the domestic cultured Geubong grape is able to use to produce grapewines as stater culture.

• Microbiology and Biotechnology Letters
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• v.30 no.4
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• pp.293-297
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• 2002

The cyclodextrin glucanotransferase (CGTase) gene from Bacillus stearothermophilus NO2 was expressed in Saccharomyces cerevisiae 2805 under the adhl promoter. The CGTase was purified from S. cerevisiae 2805/pVT-CGTS. The purified enzyme exhibited a optima of activity around pH 7.0 and $65^{\circ}C$. Thermal stability of the enzyme was increased fairly as compared with the CGTase of B. stearothermophilus NO2. The conversion yield of cyclodextrin (CD) and the production ratio of $\alpha$-, $\beta$,-, ${\gamma}$-CD from starch were showed similarly aspect to the CGTase of B. stearothermophilus NO2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.801-804
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• 1999

Quality characteristics of yakju prepared by different yeast strains such as Saccharomyces cerevisiae S 2, Saccharomyces cerevisiae S 6 and Saccharomyces cerevisiae IFO 1950 were investigated during fermentation. The pH in all kinds of yakju was gradually decreased until 6 days and then it was constant. In stage of fermentation, acidity of yakju made of Saccharomyces cerevisiae S 6 was higher than others. At the beginning stage of fermentation, ethanol contents were in the range of 0~2% increased to 9.5~11.5% after 10 days. Yakju made of Saccharomyces cerevisiae S-2 showed higher ethanol contents than others. Free sugars in yakju were found to be glucose and maltose. The contents of free sugars were decreased until 6 days and they were not detected. The content of ethanol in yakju showed the highest value at the 6th day and those of yakju A, B and C were 11.9, 9.5, 10.9%, respectively. Main organic acids in yakju were citric acid and lactic acid. The content of citric acid in yakju B was higher than others.