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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.
발효식품의 품질을 저해하는 부패효모의 발생원인과 검출 및 제어방법
정덕열(Deokyeol Jeong),박희영(Heeyoung Park),배은영(Eun-Yeong Bae),설민경(Min-Kyeong Seol),주예빈(Ye-Bin Ju),김종석(Jong-Seok Kim),장병관(Byeong-Kwan Jang),Sultanov Akhmadjon,김병오(Byung-Oh Kim),조영제(Young-Je Cho),김수린(Soo Ri 한국생물공학회 2020 KSBB Journal Vol.35 No.1
It is not commonly recognized that yeast is responsible for food spoilage as well as food fermentation. Fermented beverages and foods have several factors that inhibit bacterial growth such as high contents of organic acids, sugars, salts, and/or alcohol; however, some yeast species can tolerate these stress factors and cause food spoilage. Specifically, during wine and beer fermentation, if some contaminated spoilage yeast species grow dominantly over fermentation starter yeast, the products would have undesirable flavor. More importantly, during storage of fermented kimchi and soy sauce, some spoilage yeast species slowly grow on the surface of the products and produce gases, which limits product shelf life and exportability. In this review, spoilage yeast species commonly found in fermented foods are introduced. Next, contamination routes, detection methods, and control methods of the spoilage yeast will be described.