• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• Korean Journal of Veterinary Research
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• v.22 no.2
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• pp.121-138
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• 1982

The present study was conducted in order to investigate the role of yeast-like fungi in bovine mastitis. Attempts were made to isolate and identify yeast-like fungi from the milk from normal udders and those with clinical or subclinical mastitis and from feces. Also incuded in the study were trials for the pathogenicity of the isolates for laboratory animals and efficacy of an anti-fungal drug for the treatment of mastitis. A total of 133 isolates of yeast-like fungi was made from milk and feces and they were identified as Candida (C.) albicans (5 isolates), C. krusei (63 isolates), C. tropicalis (27 isolates), Torulopsis (T.) glabrata (10 isolates), Rhodotourla sp. (6 isolates), Hansenula sp. (6 isolates) and Pichia sp. (1 isolate). Sixty seven strains of yeast-like fungi were isolated from the milk of 64 quarters (4.3% of quarters examined) of 55 cows (14.3% of cows examined). C. krusei, C. tropicalis, C. pseudotropicalis, C. parapsilosis and T. glabrata were isolated as the causative agents from 20 quarters (1.3% of quarters examined) with clinical mastitis. C. krusei, C. tropicalis, C. albicans, C. pseudotropicalis, T. glabrata, Rhodotorula sp. and Hansenula sp. were isolated as the causative agents from 22 quarters (1.5% quarters examined) with subclinical mastitis. C. tropicalis, C. krusei, T. glabrata and Rhodotorula sp. were isolated as the contaminants from 22 normal quarters (1.5% of quarters examined). C. krusei, C albicans, C. tropicalis, C. pseudotropicalis, C. parapsilosis, T. glabrata, Hansenula sp., Rhodotorula sp. and Pichia sp. were isolated as the contaminants from feces and all of the species except Pichia sp. were isolated from milk of the same cows at the some time. Intramammary infusion of nystatin was effective for the treatment of mastitis caused by C. albicans, C. krusei, C. tropicalis, C. pseudotoropicalis, C. parapsilosis, T. glabrata and Rhodotorula sp. C. albicans, C. krusei, C. tropicalis, C. pseudotropicalis, T. glabrata, Hamsenula sp. and Pichia sp. were pathogenic for rat but C. parapsilosis and Rhodotorula sp. were not.

• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.430-438
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• 1996

The eleven strains, which could be used lactic and acetic acids as carbon sources, were isolated from kimchi and identified; the strains were facultative microorganisms which could be grown at low temperature (10$\circ$C) and around pH 3.2. As results of morphological, biochemical and physiological tests, 5 species of 3 genera were identified as Debaryomyces coudertii, Pichia edia, Pichia chambardii, Pichia haplophilia and Saccharomyces fermentati. Each strain was grown in basal media. In acidic resistance and acid utilization test, Saccharomyces sp. YK- 17 and Saccharomyces fermentati YK-19 were grown well in basal and YM media containing 0.3% lactic acid. And two strains were grown in basal and YM media containing O.3% lactic acid and 0.6% acetic acid. Since strain YK-19 was grown better at 10$\circ$C than that in 25$\circ$C, strain YK-19 was known to be a psychrophilic strain.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.393-399
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• 2001

Effects of various types of salts (commercial low salt, sea salt, refined salt, and bamboo salt) and concentrations (0, 3.0 and 5.0% ) on the growth of yeasts isolated from Kimchi were investigated. The isolated yeasts used in the study are as follows : Saccharomyces cerevisia, Sporobolomyces albo-rubescens, Issatchenkia orientalis Cryptococcus luteolous, Ustilago maydis, Candida humilis, Pichia onychis, Cadida nitratophila, and Pichia jadinii. The growths of the yeasts were inhibited against each salt concentration. The growths of Candida sp. isolated from the later stage of fermentation was strongly inhibited against 5% concentration of salt. On the other hand the induction phase of Issatchenkia orientalis isolated at the early stage of fermentation was the quickest among all the tested yeasts. Among the salts, bamoo salt was found to be strongest inhibitor of the growth of yeasts.

• 한국균학회소식:학술대회논문집
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• 2014.05a
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• pp.30-30
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• 2014

We isolated various yeasts from wild flowers in main islands, Jejudo, Ulleungdo and Yokjido of Korea and their yeasts were identified by comparison of their PCR-amplified D1/D2 regions of 26S rDNA using the BLAST database. Thirty two yeast strains of fourteen species were isolated from wild flowers of Jejudo. Forty eight yeast strains of twenty two species were isolated and identified from wild flowers of Ulleungdo, Korea. Sixty yeast strains belonged to twenty five species were isolated identified from wild flowers of Yokjido in Tongyeong, Korea. Only Metschnikowia reukaufii was overlapped from the three different islands areas. Two species overlapped from Jejudo and Ulleungdo: Pichia guilliermondii, Metschnikowia reukaufii. Seven species were overlapped from Ulleungdo and Yokjido: Cryptococcus albidus, Cryptococcus laurentii, Metschnikowia reukafii, Pichia scolyti, Rhodotorula glutinis, Rhodotorula graminis and Rhodotorula mucilaginosa. Four species were overlapped from Jejudo and Yokjido: Candida sp. Cryptococcus aureus, Metschnikowia reukafii and Pseudozyma sp.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.2
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• pp.95-112
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• 1998

For the effective disposal of organic food wastes, we seleted 4 strains of microorganism from 186 microbial candidate via enzyme activity test, salt tolerance, food decomposition rate, stability and safety of strains. The identity of these 4 strains are as follows : Fungi is Rhizopus sp., yeasts are Galactomyces sp., Pichia sp. and Hyphopichia sp., In the 50L fermenter scale, we tested various fermenting factor for the optimization of conditions of food waste decomposition using 4 selected strains. The optimum fomenting conditions were as follows : BIO-CHIP Volume 25-30 L, BIO CHIP size 2.0-6.0mm, air flow 200-280L/min, mixing intensity 2-4rpm, temperature $30-45^{\circ}C$. In these fermenting conditions, the efficiency of decomposition(rate of weight loss of food wastes) were 93%. Also the quality of fermenting output were assayed at the basis of fertilizer, and the results were as good as general compost.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.669-674
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• 1997

This study was attempted to express human lactoferrin gene that has importance as a functional additive in food industry. Lactoferrin has distinctive antibacterial properties. Also, a number of phy-siological roles have been postulated for the lactoferrin in the modulation of immune and inflamatory responses and as a growth factor. Since it did not show feasible growth inhibition by antimicrobial test against HLF, Pichia pastoris was selected the best lactoferrin expression host. HLF expression plasmid pHIL-SI was integrated into the genomic DNA of P. pastoris GSl15. The integration was confirmed not only with 2.4Kb fragment of HLF gene by PCR(polymerase chain reaction) product, but also with same size of specific signal by southern blotting. Among the various pichica transformants, the JY-1 cell showed a positive response for the expression of HLF by the immunoblotting anaysis. The recombinant HLF protein was started to be secreated at 48hr of culture and reached at the highest secreation level at 96hr.

• YAKHAK HOEJI
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• v.17 no.3
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• pp.147-151
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• 1973

Fifteen thiosemicarbazone derivatives were synthesized and evaluated for their antimicrobial activity against Staphylococus aureus, Escherchia coli and Pichia sp. Anticancer activity in vitro was also tested against human carcinoma HeLa cells.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1135-1142
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• 2003

The purification and characteristics of the biosynthesis enzyme of vitamin C from microorganisms related with kimchi fermentation were investigated to define vitamin C biosynthetic pathways in yeast. A yeast strain (Pichia onychis 16-4) which synthesizes vitamin C with galacturonic acid as substrate at high rate was isolated from kimchi. The enzyme $L-galactono-{\gamma}-lactone$ oxidase isolated from the yeast was purified and characterized. The specific activity of the crude enzyme was 7.26 unit/mg protein, which increased to 4,698 unit/mg protein with a chromatography of Sephacryl S-200HR; indicating a 647.1-fold level of purification. The molecular weights of the dissociated enzymes were estimated to be 31,000, 39,000, and 50,000 KD. Among the substrates tested, $L-galactono-{\gamma}-lactone$ was the most effective. The enzyme showed optimum activity ah pH 7.8 and 35c. The purified enzyme uses $O_2$ as the electron acceptor for oxidation of $L-galactono-{\gamma}-lactone$.

• Journal of Microbiology and Biotechnology
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• v.22 no.11
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• pp.1580-1587
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• 2012

Japanese encephalitis virus (JEV) envelope (E) protein holds great promise for use in the development of a recombinant vaccine. Purified recombinant E (rE) protein may be useful for numerous clinical applications; however, there are limitations in using the Escherichia coli expression system for producing high-quality rE protein. Therefore, in this study, the yeast expression system was used to generate the rE protein. For protein production using the yeast system, the full-length JEV E gene was cloned into Pichia pastoris. SDS-PAGE and immunoblotting analysis demonstrated that the rE protein had a molecular mass of 58 kDa and was glycosylated. The predicted size of the mature unmodified E protein is 53 kDa, suggesting that post-translational modifications resulted in the higher molecular mass. The rE protein was purified to greater than 95% purity using combined ammonium sulfate precipitation and a SP-Sepharose Fast Flow column. This purified rE protein was evaluated for immunogenicity and protective efficacy in mice. The survival rates of mice immunized with the rE protein were significantly increased over that of Hyphantria cunea nuclear polyhedrosis virus E protein (HcE). Our results indicate that the rE protein expressed in the P. pastoris expression system holds great promise for use in the development of a subunit vaccine against JEV.