• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.435-444
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• 2016

This study was conducted to investigate the effects of natural preservatives (G3, G3-1, F3, and F3-1) using Cordyceps militaris on improvement of food quality and safety of noodle during storage. Wheat flour noodle were prepared using three different concentrations of natural preservatives (0.100, 0.200, and 0.400%). Changes in microbial populations, pH value, titratable acidity, and sensory evaluation were measured during storage at $12{\pm}2^{\circ}C$ for 3 days. Overall, use of natural preservatives resulted in lower levels of total mesophilic bacteria, coliform, yeast and mold in noodle compared to the control. In particular, natural preservatives using $2{\times}$ MIC concentrations (0.400%) of F3 and F3-1 were effective at maintaining levels of total mesophilic bacteria for noodle during storage. The pH values of noodle made with F3 and F3-1 were higher than the others. The titratable acidity of noodle with natural preservatives did not significantly change during storage. In sensory evaluation, appearance, color, and overall acceptability of noodle with F3 and F3-1 were preferred than the control. These results could provide useful information for developing an alternative preservation method to improve food quality and shelf-life of noodle using natural preservatives.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.117-124
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• 2010

An in situ ruminal disappearance trial and an in vivo sheep metabolism trial were conducted to evaluate the nutritional value of spent mushroom substrate (SMS, originated from Pleurotus osteratus bed-type cultivation). The raw SMS was ensiled (ESMS) for 30 days with 5% (w/w, DM basis) molasses, 0.5% (v/w) yeast (Saccharomyces cerevisiae) and 0.5% (v/w) lactic acid bacteria (Lactobacillus plantarum). Two ruminally cannulated Holsteins (average BW 620 kg) were used to evaluate in situ disappearance. Six sheeps (average BW 48 kg) were fed, in $3{\times}3$ Latin square design, rice straw alone (Control), 25% (ESMS-25) and 50% (ESMS-50) of rice straw were replaced with ensiled SMS. For an in situ trial, ruminal DM and neutral detergent fiber (NDF) disappearance of SMS were increased after ensiling (P<0.05). For a sheep trial, protein and fiber (NDF, acid detergent fiber, crude fiber) digestibilities were decreased (P<0.05), crude ash digestibility was increased (P<0.001), and nitrogen retention was not affected (P>0.05) as rice straw was replaced with ensiled SMS. Ruminating time was decreased by an average of 28% by feeding ensiled SMS (P<0.05). Ensiled SMS (Bed-type cultivation) had 76% of energy value of rice straw. Consequently, ensiled SMS (Bed-type cultivation, 100% cotton waste) could be used as a roughage source appropriate for maintenance type rations for ruminants.

• KSBB Journal
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• v.23 no.3
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• pp.219-225
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• 2008

For the production of an antifungal compound, one strain (I-8) was selected from approximately 400 strains isolated from various soil samples. The optimum carbon source, nitrogen source and pH culture conditions for the production of the antifungal compound were investigated. ISP No. 2 medium (yeast extract 0.4%, malt extract 1% and dextrose 0.4%, at pH 8) was determined to be the optimum medium. Strain I-8 showed broad antifungal activity against the plant pathogenic fungi tested, including Sclerotinia sclerotiorum KACC 41065, as well as cellulase and chitinase activities in an agar plate assay. The extraction of antifungal compounds was performed using ethyl ether and ethyl acetate. In a culture broth of strain I-8, the ethyl acetate extract exhibited effective growth inhibition against 14 of the 20 phytopathogenic fungi tested. By mixing the ethyl acetate extract from I-8 with the ethyl ether extract from the fungus 13-16, which shows specific antifungal activity against Colletotrichum orbiculare KACC 40808, the antifungal activity of I-8 against phytopathogenic fungi was confirmed to be slightly increased. Strain I-8 showed strong growth inhibition against 16 phytopathogenic strains in agar plate tests.

• Korean Journal of Microbiology
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• v.35 no.4
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• pp.258-265
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• 1999

Entry into meiosis in the yeast Saccharomyces cerevisiae is regulated by two major factors: the cell type MATa/MAT${\alpha}$ and the nutriational state (starvation) of the cell. The two independent regulations act through IME1and IME2 expression to initiate meiosis. IME2 encodes a meiosis-specific protein kinase, and it enabled MATa/MAT${\alpha}$ diploid cells to undergo meiosis and sporulation. The PCR mutagenesis method was applied for the isolation of thermosensitive ime2 mutants. Among sixty two mutants isolated from the phenotype of defective spore formation under the restrictive temperature, three with the most easily observed temperature-sensitive phenotype (ts ${\cdot}$ime2-11, ts ${\cdot}$ime2-12 and ts ${\cdot}$ime2-13) were selected for further study. To understand the detailed functions of IME2, we examined the defects of these mutants in the early meiotic pathway including the premeiotic DNA replication and exhibited decreased level in meiotic recombination. These results suggest that the IME2 gene plays essential role in meiotic recombination pathway as well as premeiotic DNA replication. As the result of the IME2 overexpression in ${\Delta}$mre4. moreover, it was suggested that the IME2 and MRE4 genes act on the same pathway of initiation step in meiotic recombination.

• The Journal of Natural Sciences
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• v.16 no.1
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• pp.15-29
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• 2005

To produce a thermostable cyclodextrin by using thermotolerant cyclomaltodextrin glucanotransferase(CGTase), a thermophilic and alkalophilic bacterium isolate, designated B-13 showing the highest CGTase activity was isalated from natural sources and identified as Bacillus cereus B-13 based on the morphological and physiological characteristics, and 16S rRNA sequence. The maximal CGTase activity (130 U/ml) was obtained when Bacillus cereus B-13 was cultured in SYC medium containing 2.0% soluble starch, 1.0% yeast extracts, 1% corn steep liquor and 1% $Na_2CO_3$ (pH 8.5) at $50^{\circ}C$ for 24 h and about 80% of maximal activity was also showed in he culture broth of $60^{\circ}C$ for 18 h. Optimum reaction temperature and pH of the partial purified CGTase for soluble starch were $65^{\circ}C$ and pH 8.5-9.0 respectively. The partial purified CGTase were also stable below $80^{\circ}C$ and pH 5.0-10.0. When 1% soluble starch was digested with the partial purified CGTase, the yield of cyclodextrin was 49%.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• The Korean Journal of Mycology
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• v.19 no.4
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• pp.266-275
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• 1991

The gene CDC70 encoding the${\alpha}-subunit$ of G protein has been known to be a component involved in mating pheromone signalling in the yeast, Saccharomyces cerevisiae. To isolate mutations of the genes involved in the signal transduction, Saccharomyces cerevisiae the strain bearing the cdc70-5 mutation was mutagenized to be forced to recover the ability of colony-formation at restrictive temperature, which means the new mutation can suppress the temperature sensitivity of the cdc70-5 phenotypes. Among these suppressors, $sir^-$ and $mat{\alpha}2^{-}$ mutations are excluded because of no relationship to signal transducer. And the selected suppressors were analyzed for the linkage relationships by the tetrad analysis. Out of fifteen suppressors isolated, twelve were classified into four linkage groups, designated as sga1, sga2, sga3, sga4 by the tetrad analysis. The other three genes were determined for the linkage.

• Korean Journal of Microbiology
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• v.52 no.1
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• pp.1-9
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• 2016

A unique Schizosaccharomyces pombe $TrxR^+$ gene encoding thioredoxin reductase (TrxR) was found to be positively regulated by stress-inducing agents through the stress-responsive transcription factor Pap1. In the present study, the protective roles of S. pombe TrxR were evaluated using the TrxR-overexpressing recombinant plasmid pHSM10. In the presence of hydrogen peroxide ($H_2O_2$) and superoxide anion-generating menadione (MD), S. pombe TrxR increased cellular growth and the total glutathione (GSH) level, while it reduced levels of intracellular reactive oxygen species (ROS). The nitric oxide (NO) levels of the TrxR-overexpressing cells, in the presence of $H_2O_2$ and MD, were maintained to be similar to those of the corresponding non-treated cells. Although S. pombe TrxR was able to scavenge NO generated by sodium nitroprusside (SNP), it had no significant modulating effects on cellular growth, ROS levels, or the total GSH level of SNP-exposed yeast cells, compared with the differences in those of the two non-treated cell cultures. TrxR increased the cellular growth and total GSH level, which were diminished by nitrogen starvation. It also scavenged ROS and NO produced during nitrogen starvation. Taken together, the S. pombe TrxR protects against oxidative, nitrosative, and nutritional stresses.

• Food Science and Preservation
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• v.24 no.6
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• pp.827-833
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• 2017

This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water ($0.2ml{\cdot}L^{-1}$), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4$^{TM}$ (1,3,4%), Fresh produce wash$^{TM}$ (1,3,4%), Cleancol$^{TM}$ (1%), Chitochol$^{TM}$ (1%) and Natural Ca$^{TM}$ (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.706-713
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• 2012

This study was carried out to investigate the contents of monacolin K and citrinin, along with the sensory quality and antioxidant activity of mulberry leaf tea fermented by $Monascus$ $pilsous$ (FMM). Total monacolin K content of FMM was 0.058%, but citrinin was not detected. Redness of brewed FMM was remarkably higher than that of unfermented mulberry leaf tea (UFM). In sensory evaluation of brewed FMM, while astringent taste and savory taste were lower, flavor, color, and overall acceptability were significantly higher than those of UFM. Total polyphenol contents of UFM and FMM were 83.1 and 23.61 mg/g (dry basis), total flavonoid contents of UFM and FMM were 17.96 and 3.99 mg/g (dry basis), respectively. Xanthine oxidase (XO) inhibitory activity and superoxide dismutase (SOD)-like activity of FMM were lower than those of UFM. Electron-donating ability and ferric-reducing antioxidant power of FMM were slightly lower than those of UFM. However, the antioxidant activities of FMM per polyphenol content were markedly higher than those of UFM. These results suggest that FMM may scavenge excessive reactive oxygen spices (ROS) via inhibition of XO and SOD-like activity. Furthermore, FMM demonstrated relatively higher acceptability and antioxidant ability along with functionality of $Hongguk$ (red yeast rice), and therefore could be utilized to prevent various ROS-induced diseases.