한국미생물학회:학술대회논문집 (Proceedings of the Microbiological Society of Korea Conference) (Proceedings of the Microbiological Society of Korea Conference)
한국미생물학회 (The Microbiological Society of Korea)
- 연간
과학기술표준분류
- 생명과학 > 분자세포생물학
한국미생물학회 2009년도 International Meeting of the Microbiological Society of Korea
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Briles, David E.;Li, Jie;Wang, Jennifer;Echlin, Haley;Cerney, Anna;Finberg, Robert;Szalai, Alex 38
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Kim, Jihyun F.;Jeong, Hae-Young;Yu, Dong-Su;Choi, Sang-Haeng;Hur, Cheol-Goo;Park, Hong-Seog;Ji, Geun-Eog;Lee, Jung-Sook;Oh, Tae-Kwang 46
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Chung, Dae-Kyun;Kim, Han-Geun;Lee, Jung-Min;Kim, Na-Ra;Ko, Mi-Yeon;Lee, Hea-Young;Kim, Chul-Min;Han, Seung-Hyun 48
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Chun, Jong-Sik;Jeon, Yoon-Seong;Lee, Je-Hee;Choi, Seon-Young;Kim, Dong-Wook;Grim, Christopher J.;Hasan, Nur A.;Colwell, Rita R. 57
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Cho, Myung-Je;Song, Jae-Young;Kang, Hyung-Lyun;Baik, Seung-Chul;Lee, Woo-Kon;Seo, Ji-Hyeun;Youn, Hee-Shang;Rhee, Kwang-Ho 70
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Yang, Jae-Seung;Kang, Seok-Seong;Kim, Kyoung-Whun;Yun, Cheol-Heui;Choi, Seulggie;Kim, David D.;Han, Seung-Hyun 72
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Son, Hong-Seok;Hwang, Geum-Sook;Kim, Ki-Myong;Kim, Eun-Young;Berg, Frans van den;Park, Won-Mok;Lee, Cherl-Ho;Hong, Young-Shick 78
$^1H$ NMR spectroscopy coupled with multivariate statistical analysis was used for the first time to investigate metabolic changes in musts during alcoholic fermentation and wines during ageing. Three Saccharomyces cerevisiae yeast strains (RC-212, KIV-1116 and KUBY-501) were also evaluated for their impacts on the metabolic changes in must and wine. Pattern recognition (PR) methods, including PCA, PLS-DA and OPLS-DA scores plots, showed clear differences for metabolites among musts or wines for each fermentation stage up to 6 months. Metabolites responsible for the differentiation were identified to valine, 2,3-butanediol (2,3-BD), pyruvate, succinate, proline, citrate, glycerol, malate, tartarate, glucose, N-methylnicotinic acid (NMNA), and polyphenol compounds. PCA scores plots showed continuous movements away from days 1 to 8 in all musts for all yeast strains, indicating continuous and active fermentation. During alcoholic fermentation, highest levels of 2,3-BD, succinate and glycerol were found in musts with the KIV-1116 strain, which showed the fastest fermentation or highest fermentative activity of the 3 strains, whereas the KUBY-501 strain showed the slowest fermentative activity. This study highlights the applicability of NMR-based metabolomics for monitoring wine fermentation and evaluating the fermentative characteristics of yeast strains. -
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Lee, Jung-Hyun;Kang, Sung-Gyun;Bae, Seung-Seob;Lim, Jae-Kyu;Kim, Yun-Jae;Kim, Sang-Jin;Lee, Hyun-Sook 92
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Yun, Sang-Im;Song, Byung-Hak;Choi, Yu-Jeong;Kim, Jeong-Min;Kim, Jin-Kyoung;Lee, Hyun-Ji;Lee, Young-Min 97
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Nobile, Clarissa J.;Nett, Jeniel E.;Hernday, Aaron D.;Homann, Oliver R.;Deneault, Jean-Sebastien;Nantel, Andre;Andes, David R.;Johnson, Alexander D.;Mitchell1, Aaron P. 125
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Walker, M.J.;Hollands, A.;Maamary, P.G.;Cole, J.N.;Aziz, R.K.;Johnson, D.R.; Pence, M.A.;Timmer, A.M.;Osvath, S.R.;Turnbull, L.;Cork, A.J.;Sanderson-Smith, M.L.;Kirk, J.K.;McArthur, J.D.;Taylor, W.L.;Whitchurch, C.B.;Kaplan, El;Kotb, M.;Nizet, V. 146
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Bat-Ochir, Chinbayar;Koh, Sun-Ki;Kwak, Jun-Yong;Yu, Yeong-Man;Jeon, Mee-Hyang;Maeng, Pil-Jae;Park, Hee-Moon;Han, Dong-Min;Chae, Suhn-Kee 150
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Chun, Jong-Sik;Lee, Jae-Hak;Kim, Ok-Sun;Na, Hyun-Soo;Kim, Byung-Kwon;Yoon, Suk-Hwan;Lee, Ki-Hyun;Ahn, Seon-Joo;Go, You-Seak;Seo, Jeong-Sun 163