• Journal of Microbiology and Biotechnology
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• v.6 no.1
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• pp.50-53
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• 1996

A cultured milk product was made by fennenting 10$\%$ reconstituted skim milk with Lactococcus lactis subsp. lactis TA29 and Saccharomyces exiguus SK2. L. lactis TA29 and S. exiguus SK2 grew up to 1.0 $\times 10^9\;and\;2.0 \times 10^6$ cfu/ml, respectively. After the fermentation 21$\%$ of lactose was hydrolyzed, pH was lowered to 4.2, and titratable acidity and alcohol concentration were increased to 0.96 and 0.023$\%$, respectively. When the fermented milk was stored at $4{\circ}C$ for 9 days, the viable cell counts for L. lactis TA29 and S. exiguus SK2 were $6.5 \times 10^5\;and\;1.6 \times 10^6$ cfu/rnl, respectively. The alcoholic fermented milk prepared in this experiment was more inhibitory against some pathogenic bacteria including C. perfringens than commercial yoghurt products tested.

• Korean Journal of Environmental Agriculture
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• v.28 no.1
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• pp.47-52
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• 2009

The aim of this study was to evaluate the effect of yeast(Saccharomyces exiguus SJPAF1, referred to as SA) addition on odor emission and contaminants reduction in piggery sluny. Four different rates of yeast addition were compared: no addition(SA0), 0.7L(SA0.7), 1.0L(SA1.0), and 1.5L(SA1.5) to one tone of piggery slurry. Odor emission tended to decrease with increasing the yeast application with concurrent effects of changes in temperature on outside of reactors. Particularly, reduction in ammonia emission was proportional to the yeast application rate; it reduced from 161.1 ppm in SA0 to 47.1 ppm in SA1.5 after 6 days of treatment Decomposition of piggery shiny by yeast increased to 13.8% more in SA1.5, and total amounts of piggery slurry decreased to 12.5% in SA1.5. Total coliforms were detected below 30MPN $ml^{-1}$ in SA1.5, while $8.3{\times}10^3$ MPN $ml^{-1}$ of Total coliforms were found in SA0. However, the effect of yeast addition in piggery slurry seemed to have no influence on the removal efficiency of contaminants such as BOD, COD, $NO_3^{-}-N$, $NH_4^{+}-N$, $PO_4^{-}P$. Consequently, the yeast(Saccharomyces exiguus SJPAF1) addition of 1.5% in the piggery sluny seems to have potential applicability for improving agent of pig-farm environment.

• Microbiology and Biotechnology Letters
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• v.16 no.6
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• pp.443-449
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• 1988

Three yeast strains isolated from various sources were tested in its morphological, physiological, and biochemical characteristics. The results were compared with those of 35 standard yeast strains in order to study important taxonomical characteristics for yeast identification and to find out the problem of computer identifying system. Although few characteristics did not coincide with literature data, three unidentified strains were temporarily identified as Saccharomyces exiguus, Candida edax, and Candida membranaefactence. The use of computer identifying system must be accomponied with conventional identification method because of the restriction of data sources for computer system.

• Korean Journal of Poultry Science
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• v.34 no.2
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• pp.137-141
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• 2007

This experiment was conducted to investigate the effects of dietary yeast (Saccharomyces exguus) supplementation on growth performance, cecal microflora and fecal ammonia gas in broiler chicks. A total of two hundred seventy, 1-d-old male broiler chicks (Ross strain) were randomly allotted to nine pens (replicates), 30 birds per pen. There were three dietary treatments with three replicates. The treatments were control (virginiamycin 0.05%+salinomycin 0.03%), Saccharomyces exguus 0.5 and 1.0%. Total body weight gain were significantly higher in Saccharomyces exguus1 1.0% treatment than the control (P<0.05). Although not significant, the yeast supplementation tended to improve the feed conversion ratio. No significant differences were observed on the numbers of cecal E. coli, Salmonella and Lactobacillus in yeast treatments compared to those of control. The production of fecal ammonia gas was significantly lower in yeast treatments than the control (P<0.05). The concentrations of fecal short chain fatty acids and volatile organic compounds were not different among the groups. These results suggest the possibility that yeast (Saccharomyces exguus) could be used as the alternative of antibiotic growth promoters by improving the performance of broiler chicks. In addition, dietary yeast could improve the environment of broiler houses by reducing fecal ammonia production.

• Microbiology and Biotechnology Letters
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• v.25 no.5
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• pp.435-441
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• 1997

Forty seven strains of yeast were isolated from traditional Meju and were identified as Saccharomyces spp. (7 strains), Zygosaccharomyces spp. (7 strains), Kluyveromyces spp. and Hansenula spp. (each 5 strains), Rhodotorular spp. (8 strains), Candida spp. (12 strains), Pichia spp. and Debaryomyces spp. from results of their microbiological characteristics. The optimal medium for growth of all the yeasts was YM media and the optimal initial pH of the medium was 6.0. The optimum temperature for growth was 30$circ$ and among them, Sacch. exiguus OE-5, Sacch. cerevisiae OE-16, Sacch. kluyveri C-1 strains were thermotolerant yeasts which could grow at 40$circ$C.

• Korean Journal of Microbiology
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• v.29 no.2
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• pp.136-142
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• 1991

The selection of ethanol-tolerant strains was applied to enrichment culture of YPD broth medium containing various concentrations of ethanol. Isolates were identified to be Saccharomyces cerevisiae, the others as S. dairensis, S. exiguus, S. telluris, Saccharomycodes ludwigii, Schwanniomyces occidentalis var. occidentalis and Zygosaccharomyces florentinus. Among isolates S. cerevisiae YO-1 was screened as having the highest ethanol tolerance and produced 18% (v/v) ethanol after 4 days fermentation. The change of fatty-acyl residues represents that a progressive decrease in fatty-acyl unsaturation and a proportional increase in saturation in phospholipids of yeast cells during fermentation affected the yeast viability. Supplementation ethanol to the cultures led to an increase of unsaturated fatty-acyl residues, especially $C_{16}$ or $C_{18}$ residues, along with a decrease in the proportion of saturated residues in cellular phospholipids. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and ethanol production. It was possible in 4 days to reach 21% (v/v) ethanol by adding 4% soy flour as source of unsaturated fatty-acyl residues to the fermentation medium. Soy flour not only increased yeast population but also enhanced the physiological properties of yeast cells to be ethanol tolerant in the anaerobic culture.