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Journal of microbiology and biotechnology v.15 no.3, 2005년, pp.568 - 572   피인용횟수: 3

Mass Production of Yeast Spores from Compressed Yeast

Lim, Yong-Sung    (Department of Bioscience and Biotechnology, The University of Suwon   ); Bae, Sang-Myun    (KookSoonDang Brewery Co. Ltd.   ); Kim, Keun    (Department of Bioscience and Biotechnology, The University of Suwon  );
  • 초록

    Saccharomyces yeast spores are more resistant to drying and storage than vegetative cells. For the mass production of yeast spores, compressed yeast was directly inoculated into a sporulation medium (SM). The effects of inoculum size and the addition of rice wine cake (RWC) into SM on the sporulation were examined using flasks. With $1\%$ inoculum of compressed yeast, $1.45{\times}10^8/ml$ of asci was obtained. The addition of $0.5\%$ RWC into SM improved the cell growth and spore yield, and the number of asci formed was $2.31{\times}10^8/ml$ . The effects of culture temperature, temperature-shift, and concentrations of inoculum, potassium acetate, and RWC on the sporulation were also evaluated using a jar fermentor. The optimum temperature for spore formation was $22^{\circ}C$ where the number of asci formed was $2.46{\times}10^8/ml$ . The shift of culture temperature from initial $30^{\circ}C$ for 1 day to $22^{\circ}C$ for 3 days increased the number of asci formed to $2.96{\times}10^8/ml$ . The use of $2\%$ (w/v) inoculum of compressed yeast, $2\%$ potassium acetate, and $1\%$ (w/v) RWC in SM with the shift of culture temperature of initial $30^{\circ}C\;to\;22^{\circ}C$ resulted in $90\%$ sporulation ratio and formation of $6.18{\times}10^8\;asci/ml$ .


  • 주제어

    Yeast spores .   Saccharomyces .   compressed yeast .   sporulation medium .   rice wine cake .   potassium acetate .   shift of culture temperature.  

  • 참고문헌 (14)

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    3. Kim, K. and J. Y. Kim. 1999. Yeast cell cultivation to produce active dry yeast with improved viability. Kor. J. Biotechnol. Bioeng. 14: 561-565 
    4. Lim, Y. S., S. M. Bae, and K. Kim. 2004. Production of yeast spores from rice wine cake. Kor. J. Microbiol. Biatechnol. 32: 184-189 
    5. Bilinski, C. A., I. Russell, and G. G. Stewart. 1986. Analysis of sporulation in brewer's yeast: Induction of tetrad formation. J. Inst. Brew. 92: 594-598 
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    9. Marmirol, N., M. Ferri, and P. P. Puglisi. 1983. Involvement of mitochondrial protein synthesis in sporulation: Effect of erythromycin on macromolecular synthesis, meiosis, and ascospore formation in Saccharomyces cerevisiae. J. Bacteriol. 154: 118-129 
    10. Herrera, T., W. H. Peterson, E. J. Cooper, and H. J. Peppler. 1956. Loss of cell constituents on reconstruction of active dry yeast. Arch. Biochem. Biophy. 63: 131-143 
    11. Yonemoto, Y., T. Yamashita, M. Muraji, and W. Tatebe. 1993. Resistance of yeast and bacterial spores to high voltage electric pulses. J. Ferment. Bioeng. 75: 99-102 
    12. Esposito, R. E. and S. Klapholz, S. 1981. Meiosis and ascospore development, pp. 211-287. In J. N. Strathern, E. W. Jones, and J. R. Broach (eds.), The Molecular Biology of the Yeast Saccharomyces Life Cycle and Inheritance. Cold Spring Harbor Laboratory Press, Cold Spring Harbor, New York, U.S.A 
    13. Miller, J. J. 1989. Sporulation in Saccharomyces cerevisiae, pp. 489-541. In A. H. Rose and J. S. Harrison (eds.), The Yeasts, vol. 3. Academic Press, New York, U.S.A 
    14. Marmiroli, N. and T. Lodi. 1984. Modification of nuclear gene expression by inhibition of mitochondrial translation during sporulation in MAT${\alpha}$/MATa diploids of Saccharomyces cerevisiae. Mol. Gen. Genet. 198: 69-74 
  • 이 논문을 인용한 문헌 (3)

    1. 2006. "" Journal of microbiology and biotechnology, 16(11): 1684~1689     
    2. 2006. "" Journal of microbiology and biotechnology, 16(7): 1041~1046     
    3. 2009. "" Journal of microbiology and biotechnology, 19(10): 1161~1168     

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