• Journal of Aquaculture
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• v.8 no.3
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• pp.209-220
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• 1995

The nuclear matrix was isolated from Misgumus mizolepis liver nuclei by low salt extraction and restriction enzyme treatment. The structure was digested with proteinase K. After centrifugation, matrix attachment regions (MARs) were obtained by RNase treatment and phenol-chloroform extraction. The result leads to the appearance of smeared bands in the range of about 0.3-15 kb. pURY19 vector was constructed by inserting 2.13 kb Eco47 III fragment of the yeast uracil 3 gene into the unique Ssp I site of pUC19 plasmid vector as a selection marker. This vector is unable to be maintained in Sacrharomyces cerevisiae by itself since it cannot replicate as an extrachromosomal element. Using this system, we attempted cloning the ARS (autonomously replicating sequence) from M. mizelepis to develop an efficient expression vector for the transgenic fish. pURY19N_{l-62}$ were constructed by inserting MARs in pURY19 plasmid vector and transformation of E. coli $DH5\alpha$. Replication origins (ARS) of M. mizolepis were isolated, which enabled the vector to replicate autonomously in S. cerevisiae. The cloned DNA fragments were sequenced by Sanger's dideoxy-chain termination method. All clones were AT-rich. $pURY19N_6$, one of the clones, expecially contained ARS consensus sequence, Topoisomerase II consensus, near A-box and T-box.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.543-547
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• 2006

In order to improve wine quality, the selection of yeast strain and of additives in the manufacture of Bokbunja (Rubus coreanus Miq.) wine was investigated. The chemical composition of the edible portions of Bokbunja fruits was 86.5% moisture, 0.2% crude protein, 0.9% crude fat, 6.6% crude fiber, 0.5% ash and $10^{\circ}Brix$ sugar, and was 2.99% fructose, 2.53% glucose and 0.07% sucrose in fruit extract. The predominant organic acids in the fruit were citric acid (14.57 mg/mL) and malic acid (2.24 mg/mL) with smaller amounts of shikimic, pyroglutamic and oxalic acid. During fermentation, citric and malic acid levels decreased, while formic and acetic acid were released. Saccharomyces cerevisiae KCCM 12224 (Sc-24) was more favorable for alcoholic fermentation of Bokbunja and the addition of 200 ppm of potassium metabisulphite to must was more efficient than other $SO_2$ sources with a higher overall acceptability score. Sc-24 increased alcohol production from 9.8 to 14.8% in a sugar concentration dependent manner $(18-28^{\circ}Brix)$. The color value of early stage Bokbunja must was improved by supplementing with Japanese apricot extract, but this did not influence the color value of Bokbunja wine after primary fermentation. The astringent taste of Bokbunja wine was reduced by removing the seed from the fruit. Sugar solution (50%, w/v) was used instead of sugar power to prevent the possibility of undissolved sugar due to insufficient mixing. This substitution did not influence sensory evaluation.

• Annals of Clinical Microbiology
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• v.21 no.4
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• pp.75-79
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• 2018

Background: Urine culture is one of the most frequently requested tests in microbiology. Automated urine analyzers yield much infection-related information. The Sysmex UF-5000 analyzer (Sysmex, Japan) is a new flow cytometry urine analyzer capable of quantifying urinary particles, including bacteria, WBCs, and yeast-like cells (YLCs) and can provide a Gram stainability flag. In this work, we evaluated how many unnecessary urine cultures could be screened out using the UF-5000. Methods: We compared the culture results of 126 urine samples among 453 requested urine cultures (from sources other than the Urology and Nephrology departments) with urinalysis results. Urine cultures were considered positive if bacterial or YLC growth was ${\geq}10^4CFUs/mL$. Results: We used urinalysis cut-off values of $50/{\mu}L$ and $100/{\mu}L$ for bacteria and YLC, respectively. Forty eight of the 126 (38.1%, or 10.6% of 453 requested) cultures were below these cut-off values and did not contain any culture-positive samples. Conclusion: Bacteria and YLC counts generated using the UF-5000 analyzer could be used to screen out negative cultures and reduce urine culture volume by ~10% without sacrificing detection of positive cultures.

• Korean Journal of Agricultural Science
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• v.5 no.1
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• pp.35-41
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• 1978

Extensive selection works on wild yeasts of fruits were carried cut to obtain strains which are applicable to apple wine making. Among the total number of 1,358 yeast strains which were isolated from various fruit samples collected from the vicinity of Daejeon and other regions cf Korea, the strains SH-49, SH-129 and SH-338 were found to be useful. Then experiments on their morphological and physiological characteristics, and on the aspects of practical use in apple wine making were proceeded. The results obtained were as follows: 1. The strains SH-49 and SH-129, particularly SH-49, were appeared to have good fermentation ability, tolerance to sulfur dioxide and to produce fine quality of apple wine. 2. Apple wines made by using the strain, SH-49 and SH-129 contained less amount of total acids than those by other strains. 3. Apple wines of SH-49 and SH-129 were clarified rapidly during the primary fermentation period, and their absorbancy at 430 nm after 45 days of storage were approximately half of others. 4. Apple wine of SH-338 contained higher amount of residual sugar and its quality was superior to others. It is considered that this strain could be used in the production of apple wine of a characteristic quality. 5. The strains SH-49 and SH-338 were identified as a Saccharomyces cerevisiae according to Taxanomic Study of Yeasts by Lodder, however, classification of SH-129 was suspended for further study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Applied Biological Chemistry
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• v.18 no.1
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• pp.10-15
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• 1975

These studies were conducted to induce the available mutants in Takju yeasts by the irradiation of UV light. Two original strains(5-Y-5, 6-Y-6) using for irradiation of UV selected from 24 strains which were isolated from the Takju mashes And Nuruks collected from 12 local regions of Chungnam and Chungbuk provinces in Korea, and the irradiations to the yeasts with UV light were carried out at a distance 10-40cm from the sources of irradiation for 10-220 seconds. The purpose of this experiment is to report the effects of irradiating distances and times of UV light on the survival ratio of orginal yeasts, and the identification of two orginal yeasts and three mutants induced by the irradiation of UV light. The results were summarized as follows. 1) The effects of irradiating distances and times on the survival ratio on the yeasts were represented as follows. and acid productivity to the survival strains by the irradiation of UV light. The selected mutants were the strains 30-24, 40-27 which have more powerful fermentability about 10 percent than those of original strains and a strain 30-81 which have potential acid productivity. 3) The selected yeasts (5-Y-5, 6-Y-6) were identified to Saccharomyces cerevisiae by a taxonomic study of Lodder and the mutants(30-81, 40-27, 30-81) induced from above yeasts by the irradiation of UV light have almost same properties two orginal yeasts in the identical characteristics.

• Research in Plant Disease
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• v.28 no.2
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• pp.69-81
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• 2022

This study was performed to screen the efficacy of antagonistic bacterial isolates from various sources against the bacterial fruit blotch (BFB) causing pathogen (Acidovorax citrulli) in cucurbit crops. In addition, plant growth promoting traits of these antagonistic bacterial isolates were characterized. Two thousand seven hundred ninety-four microorganisms were isolated from the collected samples. Molecular identification revealed two A. citrulli out of 2,794 isolates. In vitro antagonistic results showed that, among the 28 antagonistic bacterial isolates, 24 and 14 bacterial isolates exhibited antagonism against HPP-3-3B and HPP-9-4B, respectively. Antagonistic and growth promotion characterization of the antagonistic bacterial isolates were further studied. Results suggested that, 4 antagonistic bacteria commonly showed both antagonism and growth promotion phenotypes. Moreover, 3 isolates possessed growth promoting activities. Overall results from this study suggests that BFB causing bacterial pathogen (A. citrulli) was suppressed in in vitro antagonism assay by antagonistic bacterial isolates. Furthermore, these antagonistic bacterial isolates possessed growth promotion and antagonistic enzyme production ability. Therefore, data from this study can provide useful basic data for the in vivo experiments which ultimately helps to develop the eco-friendly agricultural materials to control fruit rot disease in cucurbit crops in near future.