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이영석 ( Youngsuk Lee ),설정만 ( Jeongman Seol ),정덕열 ( Deokyeol Jeong ),김수린 ( Soo Rin Kim ) 한국미생물생명공학회(구 한국산업미생물학회) 2016 한국미생물·생명공학회지 Vol.44 No.3
Korea has a long history of brewing traditional rice wine using a authentic starter culture called nuruk, which contains natural microbial flora. Because rice wine is consumed fresh without filtration, its viable cells contribute to the biological activities of the wine. In numerous studies, microbial strains isolated from rice wine have been screened for their functionalities, which were mainly probiotic properties and antimicrobial activities. Indeed, some lactic acid bacteria (LAB) were confirmed to have strong probiotic activities as well as other health-promoting effects. Moreover, some of the isolated probiotic strains produced functional compounds, such as exopolysaccharides and γ-aminobutyric acid. For antimicrobial activities, some LAB and yeast strains were identified to produce bacteriocins and killer toxins, respectively, with significantly broad spectrum of antimicrobial activity. These functional strains originating from traditional rice wine and their metabolites can be used directly for the production of value added food products.
Xylose 기질을 소모하는 재조합 Saccharomyces cerevisiae의 lactic acid 생산수율 향상을 위한 조건 탐색
장병관(Byeong-Kwan Jang),정덕열(Deokyeol Jeong),설정만(Jeongman Seol),이유경(You-Kyung Lee),김수린(Soo Rin Kim) 한국생물공학회 2020 KSBB Journal Vol.35 No.2
Lactic acid is widely used in the food, pharmaceutical, textile and chemical industries. Also, poly-lactic acid (PLA) is in increasing demand as an environmentally friendly and biodegradable plastic. In our prior study, a lactic acid-producing, xylose-fermenting Saccharomyces cerevisiae strain (SR8 LDH) has been developed. In the present study, we tested the SR8 LDH strain under various fermentation conditions to discover the most important condition determining lactic acid and ethanol production profiles. Using xylose as a substrate significantly improved lactic acid yields compared to using glucose under microaerobic conditions. High initial cell density improved lactic acid productivity, but it did not affect ethanol production. Lastly, when fermenting xylose, the PDC1 gene encoding pyruvate decarboxylase was transcriptionally repressed, which might be associated with the production of low ethanol and high lactic acid. These results indicate that the type of a carbon source, i.e. using xylose instead of glucose could be a promising solution for lactic acid production by engineered S. cerevisiae.
정경미(Kyung-Mi Jung),이영석(Youngsuk Lee),김정원(Jeong-won Kim),설정만(Jeongman Seol),정영훈(Young Hoon Jung),김수린(Soo Rin Kim) 한국생물공학회 2018 KSBB Journal Vol.33 No.2
As health benefits of traditional vinegar is newly recognized, vinegar products are being developed with new and enhanced functionalities to meet customers’ diverse demand. Meanwhile, peach is one of the crops with largest production in Korea but neither its preservation nor its processing is simply done. For the development of a new vinegar product using peach, the present study focused on improving an alcoholic fermentation process using a new cold-tolerant Saccharomyces cerevisiae strain isolated from peach. Specifically, alcoholic fermentation of peach concentrates was performed at a control (30℃) or a low (10℃) temperature, followed by conventional acetic acid fermentation at 25℃, to investigate the effect of low-temperature alcoholic fermentation (LTAF) on the final vinegar quality. We measured free amino acid contents and flavor compound profiles, and performed sensory evaluation of the vinegar products. As a result, the LTAF vinegar had higher free amino acid contents and lower off-flavor intensity than those in the control vinegar. Moreover, overall preference of the LTAF vinegar was significantly higher than the control vinegar. In conclusion, the present study demonstrated that a promising potential of using the LTAF process for the development of high quality vinegar products.
괭생이모자반의 동시당화발효를 통한 Lactic Acid의 생산
장주은(Jueun Jang),주예빈(Yebin Ju),이유경(You-Kyung Lee),설정만(Jeongman Seol),김수린(Soo Rin Kim) 한국생물공학회 2021 KSBB Journal Vol.36 No.2
Sargassum horneri is inedible and invasive species of brown macroalgae that expands and drifts in Spring and Summer, causing damages to the ecosystem of the south coast of Korea, especially Jeju island. Korean government is preventively collecting large amounts of S. horneri biomass before reaching to the coast, but there is no other way to dispose or utilize the biomass but landfill and incineration. In the present study, S. honeri biomass was tested as a raw material for biological production of lactic acid, a type of commodity chemicals for polymer synthesis. Using commercial cellulases and lactic acid-producing engineered yeast, simultaneous saccharification and fermentation (SSF) conditions were optimized and lactic acid production was demonstrated. Finally, lactic acid was produced at a yield of 0.24 g lactic acid/g dried biomass and at a productivity of 0.73 g lactic acid/L-h, suggesting an industrial potential to biologically utilize S. honeri coastal waste.