혈중 콜레스테롤 저하작용이 있는 monacolin K 고함유 홍국쌀 생산을 위해 2종의 홍국 균주와 7종의 쌀 품종을 사용하여 홍국쌀을 생산하였다. 생산된 홍국쌀의 monacolin K 함량을 분석한 결과는 다음과 같다. 1. 발효된 홍국쌀의 색은 균주에 비해 품종에 따라 차이가 크게 나는 경향이었으며, 상주찰벼가 붉은 색소 함량이 높았지만, monacolin K 생산량과 붉은 색소의 정도가 상관관계가 크다고 판단할 수 없다. 2. 홍국추출물을 UPLC로 이용하여 활성형 monacolin K와 비활성형 monacolin K가 분리 되었고, LC-MS/MS로 분자량을 확인한 결과, 활성형과 비활성형 monacolin K의 선구이온(precursor ion)은 각각 m/z 421, 405였고, 생성이온(product ion) 중 활성형은 m/z 101,319, 비활성형은 m/z 199, 285의 분자량을 확인하였다. 3. M. ruber KCTC6122과 M. ruber KCCM60141 균주를 이용하여 쌀 품종별로 생산한 홍국쌀의 monacolin K 함량을 분석한 결과, 상주찰벼가 각각 47.24, 117.03ppm으로 가장 많은 함량을 나타내었다. 4. 7종의 품종을 비교했을 때, M. ruber KCCM60141이 KCTC6122과 비교하여 monacolin K 생산량이 더 높은 균주이고, 그 중 상주찰벼를 이용하는 것이 홍국쌀 생산에 적절한 품종 선택이라고 판단된다.

육류가공제품의 발색제로 사용하는 아질산염을 대체할 수 있는 천연색소 개발과 건강지향적 소시지 제품 개발을 위해Monascus purureus KFRI 1134 균주로 배양한 홍국쌀 을 0, 1, 3 및 5%(w/w) 첨가하여 소시지를 제조한 후 품질 특성을 조사하였다. 홍국쌀 색소는 100℃ 이하에서 안정성 이 유지되었으며, 홍국쌀 첨가량이 증가할 수 록 수분 함유 율이 감소하였고, 색도 측정 결과 적색도인 a 값이 증가하여 소시지의 색상 개선 효과가 있었다. 홍국쌀 소시지의 물성 측정 결과, 경도는 낮았으나, 신장성, 검성, 탄력성은 모두 높은 것으로 나타났으며, 홍국쌀 1%(w/w)를 첨가하여 제조 한 소시지가 전체적인 기호도 값이 제일 높았다. 홍국쌀의 적색소는 열안정성이 강하여 소시지 가공 및 냉장 보관시 변색의 염려가 없으며, 소시지의 색상 개선이 가능하고, 물성과 맛에 영향을 미치지 않으면서 전반적인 기호도를 증가시키는 범위인 1%(w/w) 첨가가 적당한 것으로 나타났 다.

Understanding salt tolerance mechanisms is important for the increase of crop yields, and so, several screening approaches were developed to identify plant genes which are involved in salt tolerance of plants. Here, we transformed the Arabidopsis cDNA library into a salt-sensitive calcineurin (CaN)-deficient (cnbD) yeast mutant and isolated the colonies which can suppress salt-sensitive phenotype of cnbD mutant. Through this functional complementation screen, a total of 34 colonies functionally suppressed the salt-sensitive phenotype of cnbD yeast cells, and sequencing analysis revealed that these are 9 genes, including CaS, AtSUMO1 and AtHB-12. Among these genes, the ectopic expression of CaS gene increased salt tolerance in yeast, and CaS transcript was up-regulated under high salinity conditions. CaS-antisense transgenic plants showed reduced root elongation under 100 mM NaCl treatment compared to the wild type plant, which survived under 150 mM NaCl treatment, whereas CaS-antisense transgenic plant leaves turned yellow under 150 mM NaCl treatment. These results indicate that the expression of CaS gene is important for stress tolerance in yeast and plants.

The use of agricultural by-products as alternative nutrient sources in crop production had gained popularity in order to reducing the rate of chemical fertilizer application in the field. This study was conducted to determine whether the application of rice milling by-products treated with yeast inoculants could substitute, or reduce the rate of chemical fertilizer application. The results of agronomic measurements showed that the effect of incorporated materials was not immediate, as compared to 100% chemical fertilizer application. However, grain yield and quality was either the same or greater than 100% chemical fertilizer application. It was found out that expanded rice hull (treated with yeast or not) could reduce the rate of applying chemical fertilizers by half. Also, yeast treatment was only favorable only to expanded rice hull and not with rice bran, and was already found to be a potential material in reducing chemical fertilizer application in rice production.

Environmentally inflicted stress (abiotic stress) such as high drought stress could be limiting the plant productivity. The mechanism of drought stress signaling in plant related with anti-apoptosis has not yet been full described. Understanding drought stress signaling is key to producing drought-tolerant plant. In this study we recently have identified Oryza sativa genes related abiotic stress water deficit. Abiotic stress related genes were screened from Oryza sativa cDNA library and identified gene by yeast functional screening. The yeast expression showed that they east cell grow well on SD-galactose-Leu-Ura-. The screening of over than 7000 clones from Oryza sativa cDNA libraries has been identified. 28 clones that survived following BAX-expression on inducible galactose medium. R12H780 clones confirmed protein prediction like putative senescence-associated-protein. This gene contains an open reading frame (ORF) of 108 amino acids. Transcription of R12H780 was induced in response to drought stresses, RT-PCR analysis showed transcript level in plant strongly detected in earliest time of drought stress treatment. Yeast transformed with R12H780 gene displayed markedly improved tolerance to PEG treatment, and high salinity in comparison to the control yeast (vector only). The results indicate R12H780 expression represents a new type of drought stress related gene with anti-apoptotic in Oryza sativa and endows tolerance to several types abiotic stress.

Glycolysis is responsible for the conversion of glucose into pyruvate and for supplying reducing power and several metabolites. Fructose-1,6-bisphosphate aldolase (AtFBA1), a central enzyme in the glycolysis pathway, was isolated by functional complementation of the salt-sensitive phenotype of a calcineurin (CaN)-deficient yeast mutant. Under high salinity conditions, aldolase activity and the concentration of NADH were compromised. However, expression of AtFBA1 maintained aldolase activity and the NADH level in yeast cells. AtFBA1 shares a high degree of sequence identity with known class I type aldolases, and its expression was negatively regulated by stress conditions including NaCl. The fusion protein GFP-AtFBA1 was localized in the cytosol of Arabidopsis protoplasts. The seed germination and root elongation of AtFBA1 knock-out plants exhibited sensitivity to ABA and salt stress. These results indicate that AtFBA1 expression and aldolase activity is important for stress tolerance in yeast and plants.

Cucumber mosaic virus (CMV), which has the broadest host range among plant viruses, is a very destructive pathogen in pepper production. Various resistance sources against CMV have been identified by plant breeders. One of them is Capsicum annuum ‘Bukang’, which contains a single dominant resistance gene, Cmr1. C. annuum ‘Bukang’ is resistant to CMV-P0 strains (CMV-Kor and CMV-Fny), but susceptible to CMV-P1. CMV-P1 is a new strain recently identified in South Korea. Previously we showed that CMV-P1 RNA1 helicase domain is responsible for overcoming Cmr1 and may be play a role in viral replication and systemic infection. To identify the plant host factors involved in CMV-P1 replication and movement, we utilized a yeast two-hybrid system derived from C. annuum ‘Bukang’ cDNA library as a prey. A total of 78 potential host genes interacting with the CMV-P1 RNA1 helicase domain were isolated in the first screening, and PCR confirmation and sequencing analysis narrowed the candidates to ten genes. The candidate genes have found to be encoding acireductone dioxygenase, ADP-glucose pyrophosphorylase, ADP-ribosylation factor 1, ADP-ribosylation factor, calreticulin-3 precursor, cysteine synthase, formate dehydrogenase, histone-H3, phosphomannomutase and polyubiqutin 6PU11. Previous studies showed that these genes were involved in virus infection, replication or virus movement. To elucidate the function of these genes, VIGS and coimmumo precipitation assay is being done.

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 °Brix was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 °Brix, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

본 연구에서는 참외를 이용한 알코올 발효과정에서 효모에 따른 발효 특성을 비교 조사하였다. 그 결과 pH, 총산도 및 당도는 효모에 따른 큰 차이를 보이지 않았으며 발효과정에서 pH는 일정하게 유지되었으나 총산도는 증가하는 경향으로 나타났다. 당도는 발효 3일째부터 급격하게 감소하여 발효 후 약 7 로 감소하였다. 유기산 함량은 모든 구간에서 lactic 및 citric acid의 함량이 가장 높게 나타나주요 유기산으로 나타났다. 유리당 함량은

본 연구에서는 국산 포도로부터 분리된 효모들 중 와인 발효 적성이 우수한 균주들을 선정하여 ITS-I-5.8S-ITS II DNA 염기서열 분석과 분자생물학적인 방법을 통하여 동정하였고 발효환경 내성을 알아보았다. 분리 효모들의 ITS I-5.8S-ITS II 영역을 PCR로 증폭한 결과 약 800bp의 DNA가 증폭됨을 확인하였다. 이 DNA를 제한효소 HaeIII로 처리한 경우 모두 약 400bp의 DNA band 확인되었고, Hinf I로

참다래로 만든 'Hayward' 와인 제조에 적합한 효모 선발을 위해서 3종의 효모에 의한 발효과정에서의 물리화학적 특성 변화를 조사 분석하였다. 사용된 효모는 Saccharomyces cerevisiae Gervin No.5 strain (GVN), S. bayanus Lavin strain EC1118 (EC1118), 그리고 S. cerevisiae Red star Davis No.796 (No.796)은 와인 발효에 가장 적합하여 상업적으

This study was carried out to compare the physicochemical characteristics of vinegars fermented from cereal crops such as glutinous and nonglutinous foxtail millet, proso millet, sorghum and adlay, and Incalgyun. The crude protein, minerals and P2O5 contents of vinegars fermented from cereal crops and Incalgyun were higher than circulation brown rice vinegar. Brix degree, turbidity and pH of vinegar fermented from cereal crops and Incalgyun were higher, and total acidity was lower than circulation brown rice vinegar. The glucose content of circulation brown rice vinegar was 4.89 mg/mL, and vinegars fermented from cereal crops were 0.00-5.62 mg/mL. The total organic acid content of circulation brown rice vinegar was 41.92 mg/mL, and vinegars fermented from cereal crops were 12.14-42.31 mg/mL. The major organic acids were acetic acid, succinic acid and citric acid. The total polyphenol content of circulation brown rice vinegar was 0.023 mg/mL, vinegars fermented from cereal crops were 0.286-0.413 mg/mL, and vinegars fermented from cereal crops and Incalgyun were 0.266-0.396 mg/mL. The ABTS and DPPH radical scavenging activities of vinegars fermented from cereal crops were higher than circulation brown rice vinegar.

해양 심층수 첨가에 따른 효모 발효력과 심층수 첨가 최적 농도를 알아보기 위하여 효모균주 9종에 대하여 증식을 조사하였다. 효모균주는 Saccharomyces cerevisiae 10호, 11호, 12호, 901, RCY, Sacch.cerwisiae ktwef DJ97, Saccharomyces cerevisiae YJK, JK99, CMY-28 등이었으며, 해양 심층수는 경도 250, 500, 1000으로 조절하였고 대조군과 함께 증식력을 측

샤르도네 품종을 이용한 포도주 양조용 효모의 발효 특성은 다음과 같다. S6U 균주는 다른 균주에 발효속도는 느렸지만 발효 종료시점에 완전히 발효되는 특징을 보였다. W-3 균주는 발효중 산 생성량이 적었으며 (0.75%), UCD530과 AC- 균주로 발효된 포도주에는 산류 extract 함량이 각각 3.26 mg/L 및 3.22 mg/L로써 다른 균주에 비해 많았다. CEG와 CS2 균주로 발효된 포도주는 특히 황색도 값이 높았으며, EC11

포도주 양조용 효모의 발효특성 검정에 있어서 R2 균주가 발효 속도에 있어서 우수하였으며 UCD530 균주는 발효에서 완전한 발효가 이루어지지 않아 고온에서의 발효가 적합하지 않았다. T73과 AC- 균주는 총산 생성량이 많았는데 이것은 이 두 균주가 시험에 사용된 다른 균주에 비해 succinic acid 와 acetic aicd을 많이 생성한 결과였다. 발효효율에 있어서 OC-2, UCD530, Beaujolais, BC 균주는 낮은 발효효