• Food Science and Preservation
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• v.8 no.3
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• pp.326-330
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• 2001

The characteristics of used wine yeast strains were as follows, S6U showed low fermentation speed than those of other yeast strains, but this strain fermented completely later. The wine fermented by W-3 was very low contents of total acid, 0.75% and the ones fermented by UCD530 and AC- contained much extract, 3.26 mg/L and 3.22 mg/L respectively. The wine fermented by CEG and CS2 were predominant in yellowness, and EC1118 produced large amount of acetaldehyde, 49.9 mg/L than those of other strains. EC1118 and CY3079 displayed low methylene blue dyeing ratio, below 15%, meaning high alcohol tolerance yeast. UCD530 produced extremely high contents of glycerol, succinate and lactate compared with other strains. These properties revealed that UCD530 was a typical Saccharomyces bayanus species. The main organic acids produced by wine yeasts were pyruvate, lactate, succinate and acetate. The concentration of acetate in experimental wine could be divided into two parts, one group had concentration below 170 mg/L (UCD530, EC1118, AC-, CY3079, W-3), and the other had concentration up to 350 mg/L (S6U, CEG, CS2).

• Food Science and Preservation
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• v.18 no.5
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• pp.811-816
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• 2011

Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 $^{\circ}Bx$ was carried out using Saccharomyces cerevisiae strains D8 and S13 isolated from Korean grapes. During the fermentation, strains S13 and D8 showed rapid sugar reduction and alcohol production compared with S. cerevisiae Fermivin$^{(R)}$ used as a control. After nine-day fermentation, the residual sugar contents were lower in W13(9.77%) and D8 wine(9.07) than that in Fermivin$^{(R)}$ wine(14.0%). Total acid content was high in the D8>S13>Fermivin$^{(R)}$ wine, in that order. The acetaldehyde content was highest in the D8 wine and lowest in the Fermivin$^{(R)}$ wine, among the three. The methanol content was slightly higher in the S13 and D8 wines than in the Fermivin$^{(R)}$ wine. In the sensory evaluation, the S13 wine exhibited the highest score in flavor and taste among the three wines. Both the two S13 and D8 wines exhibited higher scores than Fermivin$^{(R)}$ wine in overall preference.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.85-91
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• 2004

In order to improve foxtail millet wine, a traditional Jeju cereal wine, fermentation characteristics of millet Yakju with different types of Nuruks prepared using isolated Aspergillus sp. and Rhizopus sp. were investigated. When the millet wine was brewed with the Nuruk prepared in this study, the combination ratio of wheat flour: barley : wheat bran : millet = 8 : 1 : 1 : 0 (pellet) showed the highest level of alcohol concentration, and a more favorable score than Kuksundang Nuruk in sensory evaluation. The main organic acids in millet wine were lactic and acetic acids, and the minor organic acids were fumaric, oxalic, citric and malic acids. Analysis of sugar compositions showed that glucose, arabinose, and maltose were present in decreasing order, and that xylose was also detected. Flavor components of millet wine were mainly iso-amyl, iso-butyl and n-propyl alcohols. Ethylacetate and acetadehyde were also detected. The contents of iso-butyl and n-propyl alcohols were higher in the millet wine prepared with Kuksundang Nuruk than those prepared with other Nuruks.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.5
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• pp.451-461
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• 2005

The effect of carbon dioxide on yeast growth was investigated during the cultivation of pH 5.0 and pH 6.8. by replacing the nitrogen part with carbon dioxide under aerobic conditions. The values of the specific growth rate under pH 5.0 and pH 6.8 conditions became 64.0% and 46.9%, respectively, compared to those before the change in gas composition. This suggests that the effect of carton dioxide was greater pronounced in pH 6.8 than in pH 5.0. The genome-wide transcriptional response to elevated carbon dioxide was examined using a DNA microarray. As for upregulated genes, it was noteworthy that 3 genes were induced upon entry into a stationary phase and 6 genes were involved in stress response. Of 53 downregulated genes, 22 genes were involved in the ribosomal biogenesis and assembly and 5 genes were involved in the lipid metabolism. These facts suggest that carbon dioxide could bring the cell conditions partially to a stationary phase. The ALD6 gene encoding for cytosolic acetaldehyde dehydrogenase was downregulated, which would lead to a lack of cell components for the growth. The downregulation of ALD6 was greater in pH 6.8 than in pH 5.0. consistent with physiological response. This suggests that it might be the most effective factor for growth inhibition.

• Korean Journal of Pharmacognosy
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• v.35 no.2 s.137
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• pp.175-178
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• 2004

The cricket has been used in East Asia as crude drugs for treating fever and hypertension, and is presently reared as a pharmaceutical insect in China and a food for animals. For the purpose of evaluating protective extracts against alcohol-induced toxicity, the extracts of the cricket (Gryllus bimaculatus) were examined in animal models acutely administered alcohol by the cricket in ICR-mice. Water and methanol extracts from the cricket, were found to cause a significant decrease (37%) in the blood ethanol concentration as well as enhancement of liver mitochondrial alcohol dehydogenase (ADH) and acetaldehyde dehydogenase (ALDH) activitieson on a single intraperitoneal administration in mice. Futhermore methanol extract was demonstrated to exhibit more potent enhancing activity on ethanol metabolism than water extract. These results suggest that water/alcohol extract of G. bimaculatus may be used as a food for reducing the toxicity of alcohol.

• Journal of Microbiology and Biotechnology
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• v.2 no.4
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• pp.278-283
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• 1992

Aldehyde production by cells of a methanol utilizing yeast, Hansenula nonfermentans KYP-1 was improved when they were grown in a methanol-limited continuous culture, in comparison with cells grown in a batch culture. A higher cell yield was also obtained in continuous culture than in batch culture. This could be due to the fact that a lower methanol concentration was maintained in the jar fermentor to minimize growth inhibition by methanol. A maximum cell productivity of 0.219 g.$liter^{-1}.hr^{-l}$ and a cell yield of 47% were obtained at dilution rates of 0.1 $hr{-1}$ and 0.06 hr{-1}, respectively. The greatest amount of aldehyde was measured at a dilution rate of 0.08 $hr{-1}$. Under optimum reaction conditions, 915.7 mM of acetaldehyde was produced from 1.5 M ethanol after 21 hours reaction, with a conversion rate of 61%. Propionaldehyde and acrolein were produced with conversion rates of 32.7% and 44%, respectively.

• Korean Journal of Veterinary Research
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• v.57 no.3
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• pp.147-154
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• 2017

The present study was performed to evaluate the hangover relieving effect of germinated buckwheat (GB) and Sanghwang mushroom mycelium cultured in GB (SGB). Both GB and SGB showed 1,1-diphenyl-2-picrylhydrazyl radical scavenging activities and significantly increased (p < 0.001) aldehyde dehydrogenase (ALDH) activities; up to 140% increase at concentrations of $16{\mu}L/mL$. Locomotor activity test results from alcohol-SGB and alcohol-GB groups showed improved motor activities over that of the alcohol-water group at 90 min post-administration. Both alcohol-GB and alcohol-SGB groups had significantly reduced (p < 0.001) alcohol ($40.02{\pm}33.38{\mu}g/mL$, $66.01{\pm}22.04{\mu}g/mL$, respectively) and aldehyde ($5.72{\pm}0.47{\mu}g/mL$, $6.72{\pm}1.70{\mu}g/mL$, respectively) concentrations in blood compared to those in the alcohol-water group ($199.75{\pm}33.83{\mu}g/mL$, $50.43{\pm}13.88{\mu}g/mL$, respectively) at 90 min post-administration. Based on cDNA microarray analysis, expressions of ALDH genes ALDH1a7 and ALDH18a1 and cytochrome P450 (CY450) gene CYP4a30b were upregulated in the alcohol-GB and alcohol-SGB groups compared to levels in the control group. Overall, the results suggest that both GB and SGB have hangover relieving effects by reducing blood acetaldehyde levels. The molecular mechanisms may involve ALDH activation and upregulated expression of alcohol metabolism-related genes such as ALDH and CYP450.

• Journal of Environmental Science International
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• v.17 no.7
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• pp.767-774
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• 2008

This study was carried out to evaluate the characteristics of atmospheric concentrations of volatile organic compounds(VOCs) and aldehydes for near a large shipyard. Most of the painting work in marine coating is performed indoor and outdoor. Most of the VOCs are emitted to the atmosphere as the paint is applied and cures. The massive scale of a ship makes it difficult to capture the emissions from outdoor painting. The VOCs are an important health and contributors to photochemical smog. The VOCs and aldehydes samples were collected using adsorbent tube and 2,4-DNPH cartridge, and were determined by an automatic thermal desorption coupled with GC/MS and HPLC-UV analysis, respectively. A total of 16 aromatic VOCs and 12 aldehydes of environmental concern were determined. At indoor coating facilities, the most abundant compound among 16 target VOCs appeared to be m,p-xylene, being followed by o-xylene. But most of the aldehydes were extremely lower concentrations. The atmospheric concentration of VOCs, m,p-xylene concentrations were the highest and the mean value were outdoor workshop 11.323 ppb, residental area 5.134 ppb, and green area 2.137 ppb, respectively. However, the most aldehydes were extremely lower concentrations such as formaldehyde, acetaldehyde and non-detection such as iso-valeraldehyde, n-valeraldehyde and o-tolualdehyde.

• Journal of Microbiology and Biotechnology
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• v.20 no.11
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• pp.1539-1545
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• 2010

In beer, glutathione works as the main antioxidant compound, which also correlates with the stability of the beer flavor. In addition, high residual sugars in beer contribute to major nonvolatile components, which are reflected in a high caloric content. Therefore, in this study, the Saccharomyces cerevisiae GSH1 gene encoding glutamylcysteine synthetase and the Saccharomycopsis fibuligera ALP1 gene encoding ${\alpha}$-amylase were coexpressed in industrial brewing yeast strain Y31 targeting the ${\alpha}$-acetolactate synthase (AHAS) gene (ILV2) and alcohol dehydrogenase gene (ADH2), resulting in the new recombinant strain TY3. The glutathione content in the fermentation broth of TY3 increased to 43.83 mg/l as compared with 33.34 mg/l in the fermentation broth of Y31. The recombinant strain showed a high ${\alpha}$-amylase activity and utilized more than 46% of the starch as the sole carbon source after 5 days. European Brewery Convention tube fermentation tests comparing the fermentation broths of TY3 and Y31 showed that the flavor stability index for TY3 was 1.3-fold higher, whereas its residual sugar concentration was 76.8% lower. Owing to the interruption of the ILV2 gene and ADH2 gene, the contents of diacetyl and acetaldehyde as off-flavor compounds were reduced by 56.93% and 31.25%, respectively, when compared with the contents in the Y31 fermentation broth. In addition, since no drug-resistant genes were introduced to the new recombinant strain, it should be more suitable for use in the beer industry, owing to its better flavor stability and other beneficial characteristics.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1132-1137
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• 2009

Successive application of Saccharomyces cerevisiae DSM 70424 and Saccharomyces rouxii DSM 2535 or DSM 2531 in the production of non-alcoholic beer was investigated. The aim of the study was to consider the impact of the 2 mentioned strains of S. rouxii on the reduction of alcohol content in wort fermented at 12 or $24^{\circ}C$ for 96 hr, applying periodic aeration. The 2 S. rouxii strains were added at the $48^{th}$ hr of fermentation after thermal inactivation of S. cerevisiae cells. The greatest alcohol decrease rate was observed for the treatment containing S. rouxii DSM 2535-fermented at $24^{\circ}C$ (from 1.56 to 0.36%). The concentration of acetaldehyde, diacetyl, and 2,3-pentandione, that have a key role in appearance of 'wort' and 'buttery' off flavors, were significantly lower in S. rouxii-containing treatments fermented at $24^{\circ}C$. S. rouxii-containing treatment fermented at $24^{\circ}C$ showed slightly lower overall flavor acceptability compared to S. cerevisiae-containing treatment fermented at the same temperature. Such score was improved for the products obtained at $12^{\circ}C$.