• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.205-208
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• 2001

The bitterness of brewers yeast slurry decreased by washing with mild caustic soda solution followed by washing with 0.85% (w/v) NaCl solution The higher concentration of caustic soda was, the lower the bitterness unit(BU) of washed yeast slurry was. The lethal rate of yeast cells increased. When the concentration of caustic soda solution increased from 0.05%(w/v) to 0.25%(w/v), the BU of brewers yeast slurry was decreased from 45 to 3, but yeast cells viability decreased from 93% to 0%. The optimum washing conditions of brewers yeast slurry were as follows: the concentration of caustic soda solution was $0.07{\sim}0.1%$(w/v) and the contact time of brewers yeast slurry with caustic soda was $10{\sim}20$ minutes. The similar washing effect was obtained when the brewers yeast slurry was washed with 20%(v/v) ethanol solution.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.249-257
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• 2019

Baker's yeast(Saccharomyces cerevisiae) was used as a biocatalyst for eco-friendly indigo dyeing and the reducing power of yeast according to the alkaline solution type was compared. NaOH solution, lye, and buffer solution were used as alkaline solutions. The reducing power(K/S value, oxidation/reduction potential(ORP), pH) was monitored according to the elapsed time including the initiation of reduction, peak reduction, and the end of reduction. In all alkaline solutions, it was confirmed that yeast can be used reducing agent in indigo reduction dyeing. The pH stability and reducing power of buffer solution was better than that of NaOH alone. Although, pH and ORP stability of the reduction bath in lye were better than that of buffer solution, K/S value in buffer solution was higher compared to lye. The reducing power was different depending on the starting pH of the dye bath, and it was better when starting at pH 10.70 than at pH 11.30. Fastnesses to washing, rubbing, and light were relatively good with above rating 4. There was no significant difference in colorfastness depending on the type of alkaline solutions.

• Journal of the Korean Chemical Society
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• v.39 no.10
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• pp.812-817
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• 1995

Rapid and selective reduction of aromatic nitro compounds is of important for the preparation of amino derivertives in organic synthesis, particularly when a molecule has other reducible substituents. While Bakers' Yeast has been used for the enantioselective reduction of carbonyl compounds, little attention has been paid to the reduction of aromatic nitro compounds with Bakers' Yeast. Nitro group of m-bromonitrobenzene was selectively and rapidly reduced to corresponding amino derivative in good yield by Bakers' Yeast in basic solution. Furthermore, nitrosobenzene was rapidly reduced to aniline in good yield by Bakers' Yeast under neutral condition. In this paper, we wish to report a rapid and simple reduction of m-bromonitrobenzene and nitrosobenzene to the corresponding amino derivatives using Bakers' Yeast. And the effects of various agents, temperature and pH on the reduction will be discussed.

• Membrane Journal
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• v.23 no.2
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• pp.185-188
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• 2013

This study was carried out for microfiltration tubular membrane module equipped with self-designed air injection nozzle in order to determine the permeate flux due to the effect of membrane fouling reduction. The 0.1 wt% yeast particle solution was used as a feed solution and permeation tests were performed for the cases with and without air injection. Permeation fluxes were measured and analyzed to examine the effect of membrane fouling reduction. While the permeation flux without air injection decreased continuously, that with air injection was improved more than 30 percent than that of no air injection case.

• KSBB Journal
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• v.15 no.1
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• pp.76-79
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• 2000

Complex, ill-defined mixtures of natural origin are often used as nutrients in the production of biological products through microbial fermentation. Product yields are affected by variation in these natural products. Yeast extract is a typical example of these natural products. Since it is a mixture of amino acids, peptides and nucleic acids, its composition is not well characterized. In this study, we investigated the properties of thiamine hydrochloride, riboflavin and pyridoxine hydrochlride in yeast extract by using a gel filtration chromatography, ion exchange chromatography and high performance liquid chromatography. Yeast extract solution was fractionated by gel filtration chromatography and ion exchange chromatography, and then, each fraction was analyzed by using a high performance liquid chromatography.

• The Korean Journal of Mycology
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• v.23 no.4 s.75
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• pp.354-358
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• 1995

A yeast loading biochemical oxygen demand (BOD) sensor was designed and constructed to quickly measure the concentration of biologically assimilable organic substances dissolved in water as BOD values to feed back to the waste water treating processes. The sensitivity of the BOD sensor reached maximum at around pH 7.0 and $30^{\circ}C$ where yeast showed the highest assimilation activity. Biomass also affected the sensor output, and biomass of $ 0.14\;mg/cm^2$ on the dialysis membrane appeared to be the optimum cell mass level. The sensitivity of the sensor depended on the kinds of pollutants and increased considerably when the yeast was preincubated in the solution of respective pollutants before loading on the sensor.

• Journal of Microbiology and Biotechnology
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• v.33 no.10
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• pp.1329-1336
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• 2023

Microbial fermentation is often used to improve the functionality of plant-based food materials. Herein, we investigated changes in the physicochemical and functional properties of cabbage during yeast fermentation to develop new products using fermented cabbage. Among the 8 types of food-grade yeast, both Saccharomyces cerevisiae and Saccharomyces boulardii fermented 10% cabbage powder solution (w/w) the most effectively, leaving no soluble sugars after 12 h of fermentation. In addition, the yeast fermentation of cabbage resulted in functionally positive outcomes in terms of sulforaphane content, antioxidant properties, and anti-inflammatory activity. Specifically, the yeast-fermented cabbages contained about 500% more sulforaphane. The soluble fraction (5 ㎍/ml) of yeast-fermented cabbage had no cytotoxicity in murine RAW 264.7 cells, and the radical-scavenging capacity was equivalent to 1 ㎍/ml of ascorbic acid. Moreover, cabbage fermented with S. boulardii significantly suppressed both lipopolysaccharides (LPS)-induced nitric oxide production and LPS-induced reactive oxygen species production in RAW 264.7 cells, suggesting a potential anti-inflammatory effect. These results support the idea that yeast fermentation is promising for developing functionally improved cabbage products.

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2005.09a
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• pp.278-283
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• 2005

Cell cycle is regulated cooperatively by several genes. The dynamic regulatory mechanism of protein interaction network of cell cycle will be presented taking the budding yeast as a sample system. Based on the mathematical model developed by Chen et at. (MBC, 11,369), at first, the dynamic role of the feedback loops is investigated. Secondly, using a bifurcation diagram, dynamic analysis of the cell cycle regulation is illustrated. The bifurcation diagram is a kind of ‘dynamic road map’ with stable and unstable solutions. On the map, a stable solution denotes a ‘road’ attracting the state and an unstable solution ‘a repelling road’ The ‘START’ transition, the initiation of the cell cycle, occurs at the point where the dynamic road changes from a fixed point to an oscillatory solution. The 'FINISH' transition, the completion of a cell cycle, is returning back to the initial state. The bifurcation analysis for the mutants could be used uncovering the role of proteins in the cell cycle regulation network.

• Korean Journal of Environmental Biology
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• v.18 no.1
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• pp.199-203
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• 2000

A bacterium that produce biopolymer was isolated from Gochujang, one of Korean traditional fermented foods, and identified as Bacillus licheniformis. The production of biopolymer was highest and 34mg/250ml, when the baterium was cultivated in condition of sucrose 6.0%, Yeast extract 0.1%, peptone 0.l%, NaCl 3.0%, and pH 6.0. The 1% solution of this biopolymer was able to form a translucent and glossy film. And the solution of biopolymer was found to precipitate Kaolin solution and also stabilize the suspension of lactic acid bacteria within the test range of 0.25-1.00%. [Bacillus licheniformis, Biopolymer].

• Microbiology and Biotechnology Letters
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• v.4 no.4
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• pp.152-158
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• 1976

Cultivation condition of yeast on the utilization of fermentable substrate from the cellulosic wastes such as rice hull, rice straw and corn starch cake was investigated. The results obtained were summarized as follows；1. Corn starch cake was respectively added to rice hull and rice straw in order to increase sugar concentration in the hydrolyzate, and then hydrolyzed. As the result, concentration of sugar in hydrolyzed solution of rice hull was 9.12％, in that of rice straw was 7.98％. 2. It was found that calcium carbonate as a neutralizer was the most effective to prepare the culture broth of yeast. 3. An optimal growth of Hansenula subpelliculosa GFY-2 was observed in the medium prepared by adding 0.3％ of ammonium sulfate, 0.4％ of potassium phosphate dibasic, 0.02％ of magnesium sulfate, sodium chloride and calcium chloride to hydrolyaed sugar solution, respectively. 4. Hansenula subpellicuiosa GFY-2 cultured in the substrate solution which of rice hull and rice straw added to corn starch cake was assimilated more than 90％ of sugar in the hydrolyzate within 48 hours. The yeast cells yielded in rice hull was 46.5％, and that of rice straw 45.4％ to utilized sugars.