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  1. Article: Degradation of Bisphenol A by

    Park, Young Kyoung / Chin, Young-Wook

    Microorganisms

    2023  Volume 11, Issue 9

    Abstract: Bisphenol A (BPA), one of the most widely used plasticizers, is an endocrine-disrupting chemical that is released from plastic products. The aim of this study was to screen and characterize bacteria with excellent BPA-degrading abilities for application ... ...

    Abstract Bisphenol A (BPA), one of the most widely used plasticizers, is an endocrine-disrupting chemical that is released from plastic products. The aim of this study was to screen and characterize bacteria with excellent BPA-degrading abilities for application in foods. BPA degradation ability was confirmed in 127 of 129 bacterial strains that were isolated from fermented soybean foods. Among the strains,
    Language English
    Publishing date 2023-08-22
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms11092132
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  2. Article: Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.

    Yu, Hwan Hee / Chin, Young-Wook / Paik, Hyun-Dong

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 10

    Abstract: Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, ... ...

    Abstract Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
    Language English
    Publishing date 2021-10-12
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102418
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  3. Article: Consumer Preference of Traditional Korean Soy Sauce (

    Byeon, Yang Soo / Heo, JeongAe / Park, Kwon / Chin, Young-Wook / Hong, Sang-Pil / Lim, Sang-Dong / Kim, Sang Sook

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 12

    Abstract: This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ...

    Abstract This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT)
    Language English
    Publishing date 2023-06-13
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12122361
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  4. Article ; Online: Inverse metabolic engineering for improving protein content in Saccharomyces cerevisiae.

    Lee, Young-Oh / Do, Sang-Hun / Won, Jae Yoon / Chin, Young-Wook / Chewaka, Legesse S / Park, Bo-Ram / Kim, Soo-Jung / Kim, Sun-Ki

    Biotechnology journal

    2023  Volume 18, Issue 9, Page(s) e2300014

    Abstract: Production of Saccharomyces cerevisiae-based single cell protein (SCP) has recently received great attention due to the steady increase in the world's population and environmental issues. In this study, an inverse metabolic engineering approach was ... ...

    Abstract Production of Saccharomyces cerevisiae-based single cell protein (SCP) has recently received great attention due to the steady increase in the world's population and environmental issues. In this study, an inverse metabolic engineering approach was applied to improve the production of yeast SCP. Specifically, an S. cerevisiae mutant library, generated using UV-random mutagenesis, was screened for three rounds to isolate mutants with improved protein content and/or concentration. The #1021 mutant strain exhibited a respective 31% and 23% higher amino acid content and concentration than the parental S. cerevisiae D452-2 strain. Notably, the content, concentration, and composition of amino acids produced by the PAN2* strain, with a single nucleotide polymorphism in PAN2 coding for a catalytic subunit of the poly(A)-nuclease (PAN) deadenylation complex, were virtually identical to those produced by the #1021 mutant strain. In a glucose-limited fed-batch fermentation, the PAN2* strain produced 19.5 g L
    MeSH term(s) Saccharomyces cerevisiae/genetics ; Saccharomyces cerevisiae/metabolism ; Metabolic Engineering ; Fungal Proteins/metabolism ; Fermentation ; Amino Acids/metabolism ; Saccharomyces cerevisiae Proteins/genetics ; Saccharomyces cerevisiae Proteins/metabolism
    Chemical Substances Fungal Proteins ; Amino Acids ; Saccharomyces cerevisiae Proteins
    Language English
    Publishing date 2023-06-09
    Publishing country Germany
    Document type Journal Article
    ZDB-ID 2221885-3
    ISSN 1860-7314 ; 1860-6768
    ISSN (online) 1860-7314
    ISSN 1860-6768
    DOI 10.1002/biot.202300014
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 6349: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  5. Article: Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter, Saccharomyces cerevisiae 88-4, after Freeze-Drying

    Chin, Young-Wook / Lee, Saerom / Yu, Hwan Hee / Yang, Seung Jae / Kim, Tae-Wan

    Microorganisms. 2021 Mar. 16, v. 9, no. 3

    2021  

    Abstract: A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the ... ...

    Abstract A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast Saccharomyces cerevisiae 88-4 after freeze-drying. In addition, the optimized combination of protective agents was assessed for long-term storage. Finally, response surface methodology was applied to investigate the optimal concentration of each protectant. Twenty of the 64 additives led to an increase in the survival rate of freeze-dried S. cerevisiae 88-4. Among the various combinations of protectants, four had a survival rate >95%. The combination of skim milk, maltose, and maltitol exhibited the best survival rate of 61% after 42 weeks in refrigerated storage, and the composition of protectants optimized by response surface methodology was 6.5–10% skim milk, 1.8–4.5% maltose, and 16.5–18.2% maltitol. These results demonstrated that the combination of multiple protectants could alleviate damage to yeasts during freeze-drying and could be applied to the manufacturing starters for fermented foods.
    Keywords Saccharomyces cerevisiae ; cell viability ; cold storage ; fermentation ; freeze drying ; maltitol ; maltose ; response surface methodology ; skim milk ; storage time ; survival rate
    Language English
    Dates of publication 2021-0316
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms9030613
    Database NAL-Catalogue (AGRICOLA)

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  6. Article: Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review

    Yu, Hwan Hee / Chin, Young-Wook / Paik, Hyun-Dong

    Foods. 2021 Oct. 12, v. 10, no. 10

    2021  

    Abstract: Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, ... ...

    Abstract Meat and meat products are excellent sources of nutrients for humans; however, they also provide a favorable environment for microbial growth. To prevent the microbiological contamination of livestock foods, synthetic preservatives, including nitrites, nitrates, and sorbates, have been widely used in the food industry due to their low cost and strong antibacterial activity. Use of synthetic chemical preservatives is recently being considered by customers due to concerns related to negative health issues. Therefore, the demand for natural substances as food preservatives has increased with the use of plant-derived and animal-derived products, and microbial metabolites. These natural preservatives inhibit the growth of spoilage microorganisms or food-borne pathogens by increasing the permeability of microbial cell membranes, interruption of protein synthesis, and cell metabolism. Natural preservatives can extend the shelf-life and inhibit the growth of microorganisms. However, they can also influence food sensory properties, including the flavor, taste, color, texture, and acceptability of food. To increase the applicability of natural preservatives, a number of strategies, including combinations of different preservatives or food preservation methods, such as active packaging systems and encapsulation, have been explored. This review summarizes the current applications of natural preservatives for meat and meat products.
    Keywords antibacterial properties ; color ; encapsulation ; flavor ; food industry ; food preservation ; livestock ; meat ; metabolites ; microbial growth ; permeability ; protein synthesis ; shelf life ; sorbates ; spoilage ; taste ; texture
    Language English
    Dates of publication 2021-1012
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10102418
    Database NAL-Catalogue (AGRICOLA)

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  7. Article: CRISPR/Cas9-mediated Inactivation of arginase in a yeast strain isolated from Nuruk and its impact on the whole genome

    Chin, Young-Wook / Shin, Seung Chul / Han, Suk / Jang, Hae Won / Kim, Hyo Jin

    Journal of biotechnology. 2021 Nov. 20, v. 341

    2021  

    Abstract: Despite the advantages of CRISPR/Cas9 technology in the food industry, controversy over its off-target effects exists. We engineered an industrial Saccharomyces cerevisiae strain isolated from a Korean rice wine starter, Nuruk, using CRISPR/Cas9 to ... ...

    Abstract Despite the advantages of CRISPR/Cas9 technology in the food industry, controversy over its off-target effects exists. We engineered an industrial Saccharomyces cerevisiae strain isolated from a Korean rice wine starter, Nuruk, using CRISPR/Cas9 to decrease ethyl carbamate (EC) formation. We disrupted the CAR1 gene encoding arginase, which plays a key role in EC formation. Subsequently, we compared the whole genome of the engineered strain to that of the wild type by analyzing heterozygous and homozygous mutations through variant calling. Homozygous mutations in the genome of the engineered strains were identified as the target mutations in CAR1 induced by CRISPR/Cas9, and no other off-target effects were observed. Our findings have critical implications for the use of CRISRP/Cas9 technology in yeasts in the food industry.
    Keywords CRISPR-Cas systems ; Saccharomyces cerevisiae ; arginase ; biotechnology ; ethyl carbamate ; food industry ; genes ; heterozygosity ; homozygosity ; rice wines ; yeasts
    Language English
    Dates of publication 2021-1120
    Size p. 163-167.
    Publishing place Elsevier B.V.
    Document type Article
    ZDB-ID 843647-2
    ISSN 1873-4863 ; 0168-1656 ; 1389-0352
    ISSN (online) 1873-4863
    ISSN 0168-1656 ; 1389-0352
    DOI 10.1016/j.jbiotec.2021.09.019
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 2299: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (2.OG)
    ab Jg. 2022: Lesesaal (EG)

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  8. Article ; Online: Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

    Byeon, Yang Soo / Heo, JeongAe / Park, Kwon / Chin, Young-Wook / Hong, Sang-pil / Lim, Sang-Dong / Kim, Sang Sook

    Foods. 2023 June 13, v. 12, no. 12

    2023  

    Abstract: This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in ... ...

    Abstract This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samples, especially in lipids, total nitrogen, acidity, and reducing sugar. Traditional fermented foods are known to be closely tied to regional features, but the composition and characteristics of CQT ganjangs might be influenced much more by individual ganjang producers than by region. Preference mapping was performed to understand consumer behavior towards ganjang, and most consumers tended to have similar preferences, implying shared a common sensory ideal. The results of the partial least squares regression revealed drivers of liking for ganjang among sensory attributes, free amino acids, and organic acids. Overall, sensory attributes such as sweetness and umami were positively associated with acceptability, while the terms related to fermentation were negatively associated. In addition, amino acids, such as threonine, serine, proline, glutamate, aspartate, and lysine, and organic acids, such as lactate and malate, were positively associated with consumer acceptance. The important implications of the findings of this study for the food industry can be utilized to develop and optimize traditional foods.
    Keywords acidity ; aspartic acid ; certification ; consumer acceptance ; consumer preferences ; fermentation ; food industry ; glutamic acid ; lactic acid ; lysine ; malates ; proline ; serine ; soy sauce ; sugars ; sweetness ; threonine ; total nitrogen ; traditional foods ; umami ; Korean Peninsula
    Language English
    Dates of publication 2023-0613
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12122361
    Database NAL-Catalogue (AGRICOLA)

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  9. Article: By-product of Korean liquor fermented by Saccharomyces cerevisiae exhibits skin whitening activity

    Jo, Dong-Uk / Chin, Young-Wook / Kim, Yongeun / Kim, Kyung-Tack / Kim, Tae-Wan / Lim, Tae-Gyu

    Food science and biotechnology. 2022 May, v. 31, no. 5

    2022  

    Abstract: Herein, the skin whitening effect of the fermentation residue of Saccharomyces cerevisiae was investigated. The fermentation residue showed radical scavenging activity and attenuated tyrosinase activity. Furthermore, the fermentation residue of S. ... ...

    Abstract Herein, the skin whitening effect of the fermentation residue of Saccharomyces cerevisiae was investigated. The fermentation residue showed radical scavenging activity and attenuated tyrosinase activity. Furthermore, the fermentation residue of S. cerevisiae significantly suppressed melanin generation in B16F10 cells. Interestingly, the sample-containing formulation exhibited increased skin whitening activity compared with that by the control formulation in a clinical study. Notably, the endogenous tyrosinase expression was not altered by the fermentation residue of S. cerevisiae; however, the enzymatic activity of tyrosinase was inhibited. Furthermore, the sample did not change TRP1 and TRP2 expression in B16F10 cells. Thus, the fermentation residue of S. cerevisiae was assumed to directly suppress the tyrosinase enzyme. It was confirmed that the fermentation residue of S. cerevisiae was a competitive inhibitor of tyrosinase. Taken together, the fermentation residue of S. cerevisiae could be a novel skin whitening agent originating from the traditional Korean liquor production process.
    Keywords Saccharomyces cerevisiae ; biotechnology ; byproducts ; enzyme activity ; enzymes ; fermentation ; food science ; melanin
    Language English
    Dates of publication 2022-05
    Size p. 587-596.
    Publishing place Springer Nature Singapore
    Document type Article
    ZDB-ID 2000008-X
    ISSN 1226-7708
    ISSN 1226-7708
    DOI 10.1007/s10068-022-01062-7
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 7438: Show issues

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  10. Article: Combinatorial Effects of Protective Agents on Survival Rate of the Yeast Starter,

    Chin, Young-Wook / Lee, Saerom / Yu, Hwan Hee / Yang, Seung Jae / Kim, Tae-Wan

    Microorganisms

    2021  Volume 9, Issue 3

    Abstract: A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the ... ...

    Abstract A yeast starter is formulated for commercial practices, including storage and distribution. The cell viability of the yeast starter is one of the most important factors for manufacturing alcoholic beverages to ensure their properties during the fermentation and formulation processes. In this study, 64 potential protective agents were evaluated to enhance the survival rate of the brewing yeast
    Language English
    Publishing date 2021-03-16
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2720891-6
    ISSN 2076-2607
    ISSN 2076-2607
    DOI 10.3390/microorganisms9030613
    Database MEDical Literature Analysis and Retrieval System OnLINE

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