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The effects of feed materials on the nutrient composition of Protaetia brevitarsis larvae
Deokyeol Jeong,NamgyongMIN,김영부,Soo Rin Kim,Ohseok KWON 한국곤충학회 2020 Entomological Research Vol.50 No.1
To find out the effect of feed materials on the nutrient composition of Protaetia brevitarsis larvae (Pbl), three different feed materials were prepared and fed to the Pbl populations. After the Pbl population reached the third instar stage, they were boiled and dried for the nutrient analysis. The results showed that the nutrient composition of Pbl varied in response to the feed materials. Therefore, it is critical to set a feed material standard to guarantee the efficacy of Pbl medicinal property.
Development of a meso-galactarate Production Platform in Engineered Yeast
Deokyeol JEONG,Heeyoung PARK,Sujeong PARK,Suhyeung KIM,Byeong-Kwan JANG,Je Min LEE,Soo Rin KIM 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10
meso-galactarate, a platform chemical of bioplastic, is converted by some pathogenic bacterial uronate dehydrogenase (udh) from D-galacturonic acid, which is abundantly present in pectin-rich biomass. Although microbial meso-galactarate production has been mostly studied based on filamentous fungi, an optimal platform has not been developed for yeast Saccharomyces cerevisiae, despite its large capacities such as high acid tolerance and rapid growth. The purpose of present study is to develop an S. cerevisiae strain that can efficiently convert meso-galactarate. Three different udh genes and overexpression of one of them were completely introduced by Cas9-genome editing in S. cerevisiae, allowed the conversion of meso-galactarate completely without specific transporter of D-galacturonic acid. Moreover, the additional expression of the dicarboxylic acid transporter gene in the meso-galactarate producing strain showed higher meso-galactarate production efficiency. The final engineered strain showed a high titer of meso-galactarate from citrus peel waste hydrolysate. Through this study, we can suggest that the possibility as a platform host to utilize pectin-rich biomass.
Development and Metabolite Profiling of Elephant Garlic Vinegar
( Jeong-won Kim ),( Deokyeol Jeong ),( Youngsuk Lee ),( Dongyup Hahn ),( Ju-ock Nam ),( Won-young Lee ),( Dong-hyuck Hong ),( Soo Rin Kim ),( Yu Shin Ha ) 한국미생물생명공학회(구 한국산업미생물학회) 2018 Journal of microbiology and biotechnology Vol.28 No.1
Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfurcontaining volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.
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.
Expression of Heterologous Bacterial CO₂-fixation Pathway in Yeast
Sujeong PARK,Deokyeol JEONG,Suhyeung KIM,Bonbin GU,Soo Rin KIM 한국생물공학회 2021 한국생물공학회 학술대회 Vol.2021 No.10
Unpredictable climate change caused by global warming is threatening humanity and the ecosystem. To solve this problem, more than 110 countries and international organizations have agreed to reduce carbon dioxide (CO₂) emissions. Recently various industrial processes such as bioethanol and chemical production rely on yeast fermentation. In the yeast fermentation process, CO₂ emission into atmosphere is unavoidable. Therefore, expressing CO₂ fixation pathway in yeast would decrease the CO₂ emission during the process. The purpose of this study is to develop a S. cerevisiae strain that can utilize CO₂ generated during the fermentation. First, we constructed xylose oxidoreductase pathway to produce the precursor of CO₂ fixation pathway. Then, heterologous genes related to CO₂ fixation pathway are introduced by the CRISPR/Cas9 genome editing technology. We confirmed the soluble expression of ribulose-1,5-bisphosphate carboxylase/oxygenase. Moreover, we observed increased ethanol yield through the fermentation. These results suggest that expressing CO₂ fixation pathway in S. cerevisiae could be a strategy to alleviate the global warming.