Breeding of yeast strain with starch utilizing and alcohol fermenting ability by protoplast fusion

Korean Journal of Microbiology and Biotechnology

Volumn 36, Issue 2, 2008, Pages 158-164

  Ju, Min No ^a   Hong, Sung Wook ^a   Kim, Kwan Tae ^b   Yum, Sung Kwan ^b   Kim, Gye Won ^b   Chung, Kun Sub ^a  

^a Yonsei University Wonju   (South Korea)

^b Kooksoondang Brewery Co Ltd   (South Korea)

Author keywords

Alcohol fermenting; Protoplast fusion; Starch utilizing

Indexed keywords

EID: 79959386380     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Anna, K. K. 1990. Yeast and Yeast-like Organisms, pp. 131-205. 1st ed. VCH Press, New York, U.S.A.
2. Amberg, D. C. 2005. Methods in yeast genetics. A cold spring harbor laboratory press. pp. 11-19.
3. Amberg, D. C. 2005. Methods in yeast genetics. A cold spring harbor laboratory press. pp. 143.
4. Calleja, G. B. 1987. Cell aggregation. Academic press INC., pp. 180-183.
5. Jeong, J. W. 2006. Characterization of antioxidant property of Korean alcoholic liquors. Food Engineering Progress. 10: 221-225.
6. Kim, J. H., S. C. Jeong, N. M. Kim, and J. S. Lee. 2003. Effect of indian millet Koji and legumes on the quality and angiotensin I-converting enzyme inhibitory activity of Korean traditional rice wine. Korean J. Food. Sci. Technol. 35: 733-737. (Pubitemid 37273564)
7. Kim, J. S., S. H. Ko, W. Y. Lee, and G. W. Kim. 2004. Cytotoxic effects of Korean rice-wine on cancer cells. Korean J. Food Sci. Technol. 36: 812-817.
8. Kim, K. 2001. The use of respiratory-deficient mutation and heat inactivation for the selection of yeast protoplast fusants. J. Natural Science. The Univ. of Suwon Univ. 4: 103-115.
9. Kim, K. K. 2003. Rice wine making by using yeasts from Korean traditional Nuruk. M.S. thesis Korea Univ.
10. Kuk, S. J. 2003. Studies on the preparation of traditional ginseng wine added with different pretreated ginseng. M.S. thesis Hankyng Univ.
11. Kim, T. W. 2001. Quality assessment of traditional wine by lumitester. M.S. thesis Kyng San Univ.
12. Lee, S. M. 1992. Study of breeding yeast by cell fusion. Anseong Agricultural Jr. college 24: 231-235.
13. Lee, T. S. and C. S. Park. 2002. Quality characteristics of Takju prepared by wheat flour Nuruks. Korean J. Food. Sci. Technol. 34: 296-302.
14. Park, I. B., B. S. Park, and S. T. Chung. 2003. Brewing and functional characteristics of HongkukJu prepared with various Hongkuks. Korean J. Food. Sci. Technol. 35: 943-950.
15. Shin, C. S., S. K. Lee, and Y. J. Park. 1996. Selection of koji and yeast strain for improvement of Choungju quality. Agri. Chem. Bio. 29: 16-19.
16. So, M. H., Y. S. Lee, and W. S. Noh. 1999. Changes in microorganisms and main components during Takju brewing by a modified Nuruk. Korean J. Food & Nutr. 12: 226-232.
17. Tsuyoshi, N., R. Fudou, S. Yamanaka, M. Kozaki, N. Tamang, S. Tapha, and J. P. Tamang. 2005. Identification of yeast strains isolated from marcha in sikkim, a microbial starter for amylolytic fermentation. Int. J. Food Microbiol. 99: 135-146. (Pubitemid 40269891)
18. Wilson, J. J., G. G. Khachatourians, and W. M. Ingledew. 1982. Protoplast fusion in the yeast, Schwanniomyces alluvius. Molec. Gen. Genet., 186: 95-106.
19. Yamamura, M. 1975. Preparation of protoplasts of hydrocarbon-utilizing yeast cells and their reporatoru activities. Agric. Biol. Chem. 39: 13-20.