Heui-Dong Park

University of Washington | UW · Department of Pathology

Here, we aimed to isolate an acetic acid bacterium that is suitable for the production of unripe Citrus unshiu vinegar from traditional fermented vinegars. We compared the halo sizes of isolates to select a strain with superior acetic acid production capabilities and selected Komagataeibacter kakiaceti P6 (P6) as the final strain. Using Acetobacter...

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju...

Jerusalem artichoke (JA, Helianthus tuberosus L.) is a promising functional food material. JA consists of inulin and fructo-oligosaccharide which are indigestible carbohydrates in human. Previous research has develop various food products supplemented with JA, however no studies have involved yakju (Korean traditional rice wine) using JA because Sa...

Yakju, a traditional fermented beverage in Korea, is prepared using various raw materials and methods, and, hence, exhibits various characteristics. Low-temperature-fermented yakju can inhibit the growth of undesirable bacteria and is known for its unique flavor and refreshing taste. To increase the production of volatile aromatic compounds in yakj...

To test the potential use of the fern Pyrrosia lingua as an anti-inflammatory functional material, we examined the effects of P. lingua ethanol extract (PLE) on RAW 264.7 macrophages treated with the pro-inflammatory molecule lipopolysaccharide (LPS). Notably, up to 100 μg/mL PLE did not result in any discernable inhibition of cellular metabolic ac...

In this study, suitable protectants and rehydration solutions were investigated for the development of ‘Yakju’ yeast starters. Experiments were conducted alongside the optimization of protectant and rehydration conditions using different types of sugars and rehydration solutions to enhance the viability and storability of air-blast dried yeast cell...

In this study, Cudrania tricuspidata (CT) containing abundant phytochemicals, such as xanthones and flavonoids, was evaluated as an additive to fortify the functionality and organoleptic quality of fermented milk. The physicochemical, functional, and sensory properties of fermented milk supplemented with different concentrations of CT powder were i...

The Muscat Bailey A (MBA) grape, one of the most prominent grape cultivars in Korea, contains considerable amounts of monoterpene alcohols that have very low odor thresholds and significantly affect the perception of wine aroma. To develop a potential wine starter for Korean MBA wine, nine types of non-Saccharomyces yeasts were isolated from variou...

To improve the functionality and palatability of Muscat Bailey A (MBA) wine, MBA was fermented with three types of preprocessed aronia: Aronia fruit (AF), extract (AE), and powder (AP); aronia was chosen for its strong acerbity. The fermentation characteristics of the wines did not differ greatly, except that the pH of the AP wine was slightly high...

The aim of this study was to develop high quality no-sugar-added apple cider. Physicochemical characteristics of the apple cider fermented using a co-culture of Saccharomyces cerevisiae Fermivin and non-Saccharomyces yeasts (Pichia anomala JK04 and Issatchenkia orientalis KMBL5774) were investigated after freeze concentration (FC) until alcohol con...

A total of 512 yeasts, including 422 non-Saccharomyces yeasts, were isolated from various fruits including apple, aronia, Muscat Bailey A grapes, and persimmon. These were used to prepare persimmon wine and apple cider starters that produced high levels of aromatic compounds, which contribute to high-quality fermented products. Environmental tolera...

With the goal of developing a new functional fermentation milk using green tea powder (GP), milk was fermented with direct vat set (DVS) starter culture containing Streptococcus salivarius subsp. thermophilus, Lactobacillus paracasei and L. delbrueckii subsp. bulgaricus. We investigated fermentation characteristics and antioxidative activities of f...

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory eva...

The main objective of this study was to investigate the effects of various commercial pectin enzyme treatments on juice yield from Aronia fruits (Aronia melanocarpa) as well as changes in physicochemical properties such as pH, total acid, reducing sugar, soluble solid, total anthocyanin, total phenolic compounds, and DPPH radical scavenging activit...

Five yeast strains, Saccharomyces cerevisiae D8, M12, and S13; Hanseniaspora uvarum S6; and Issatchenkia orientalis KMBL5774, isolated from Korean grapes, were entrapped in Ca-alginate beads, which are non-toxic, simple to use, and economical. Ca-alginate beads containing yeast cells were soaked in protective solutions, such as skim milk, saccharid...

Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities foll...

In this study, Lactobacillus plantarum JH287 was used as a malolactic fermentation starter in Campbell Early wine production. L. plantarum JH287 was first lyophilized, and the malolactic fermentation potential of freeze-dried L. plantarum JH287 was investigated. Different protective media and rehydration conditions were tested to improve the surviv...

A co-culture of Torulaspora delbrueckii JK08 and Pichia anomala JK04 in combination with commercial bakerʼs yeast (Saccharomyces cerevisiae) was used as a leavening agent in the preparation of Jerusalem artichoke powder (JAP)-enriched bread. The breads were made by substituting of 5, 7.5, and 10% wheat flour with JAP. Water absorption decreased wit...

Co-cultured Saccharomyces cerevisiae, Torulaspora delbrueckii JK08, and Pichia anomala JK04 were used as a leavening agent. The leavening ability, crumb structure, texture profile, crumb aroma, and sensory properties of bread were evaluated. The leavening ability of the co-cultures tested was lower than for S. cerevisiae alone. Leavening containing...

Persimmon contains high levels of vitamins and phenolic compounds, as well as soluble solids, necessary for the fermentation of persimmon wine. Co-fermentation of persimmon wine was carried out using a mixed culture of Pichia anomala JK04, a Korean indigenous yeast that improves wine quality and flavor, and Saccharomyces cerevisiae Fermivin, an ind...

Baker's yeast has long been known to be one of the oldest microbiological starter of food. The objective of study was to evaluate the potentials of Torulaspora delbrueckii JK08 and Pichia anomala JK04 as baker's yeasts. The cells are noticeably smaller and the growth was slower than that of S. cerevisiae, the conventional baker's yeast. These strai...

In this study, we made breads leavened with mixed-cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04. Then, its structural features and textural properties were evaluated. The structural features of bread crumb were characterized by cell density, mean cell area and cell area fraction. While, the textural prop...

Practically, makgeolli made from steamed non-glutinous rice, incorporated with a fermentation agent (nuruk) and water, then fermented for several days. In recent time, many researchs have been done in developing makgeolli quality as well as its diversity by using different raw materials. In this study, five different proportions of ungelatinized wh...

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the...

Normal-and late-harvested Fuji apples were fermented using the rapid-fermenting yeast strain Saccharomyces cerevisiae SS89. The late-harvest apples showed a slightly higher soluble-solid content with a lower level of total-acid and moisture (p<0.05) contents as well as hardness (p<0.05) than the normal-harvest apples. During the fermentation, the a...

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manuf...

Campbell Early grapes were spontaneously fermented with and without sulfiting to investigate the effect of sulfiting on the fermentation characteristics and physicochemical properties of Campbell Early wine. During the fermentation, the increase in the alcohol and the decrease in the soluble solid contents were faster without sulfiting, as was the...

Several indigenous sulfite-resistant yeasts were isolated at the microbial succession stage of yeast flora during spontaneous fermentation of Campbell Early grapes using a YPD plate that contained 200 mg/L or 500 mg/L potassium metabisulfite. When they were applied to the wine fermentation using the Campbell Early grape and apple juices, strains S1...

Changes in the intestinal microflora and formation of short chain fatty acids (SCFAs) were studied in an in vitro human fecal batch culture in a medium containing 10mg/mL of phosphorylated cross-linked resistant corn starch (RS4 type) as the sole carbon source. Viable counts of total anaerobic bacteria and bifidobacteria were higher for RS4 than fo...

The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those o...

Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and for 2 h followed by the cross-linking reaction. The cross-linking rea...

Three slime-forming lactic acid bacteria were isolated from traditional Korean fermented soy sauce and soybean paste and shown to produce exopolysaccharides (EPS) in sucrose media. By isolating the strains, examining their morphological characteristics and determining their 16S rDNA sequences, N58-5 and K6-7 were identified as Leuconostoc mesentero...

Several yeasts were isolated from Campbell Early grapes (Vitis labrusca cultivar Campbell Early), the major grape cultivar in Korea, grown in two different regions. PCR-RFLP analysis of the ITS I-5.8S-ITS II region showed that 34 isolates out of a total of 40 were in the same group. Phylogenetic analysis revealed that the major strain belonged to o...

Three yeast strains (designated SHA, SHC, and SHD) exhibiting strong inhibitory effects against soybean lipoxygenase were isolated from Korean nuruk and identified as Issatchenkia orientalis. Total 80 yeast isolates from two major Korean nuruk samples were analyzed by polymerase chain reaction-restriction fragment length polymorphism and phylogenet...

A bacterial strain, designated KMBL 5781, producing a high level of extracellular biopolymer was isolated from soil and identified as Mitsuaria chitosanitabida based on the 16S rRNA gene sequences. The biopolymer was purified by the sequential precipitation using ethanol, cethyl trimethyl ammonium bromide and then ethanol again. Its molecular weigh...

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 ^{\circ}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 c...

The optimum annealing conditions of corn starch slurry were studied for RS4 type resistant starch production by phosphorylated cross-linking. When a corn starch slurry was cross-linked by using phosphate salts (STMP/STPP mixture) in the presence of 0.9%, 1.2% and 1.5% NaOH/st.ds, a high concentration of NaOH resulted in a rapid increase of the RS c...

Oak barrel have been used for a long time for the aging of wine. Instead of oak barrel aging, however, roasted oak chips can be directly added in the wine before aging. In this study, Korean oak chips roasted for different time durations were used for the red wine aging, and the properties of wine aged through the addition of the roasted oak chips...

Cryoextraction (a freeze concentration using an instrument) can increase the sugar concentration in grape juice by reducing its water content, similar to the natural freezing of grapes for natural ice wine. In this study, fermentation of freeze-concentrated Campbell Early grape (Vitis labruscana) juice to 36 was carried out using Saccharomyces cere...

In this study, the good brewing conditions for the 24 ^{\circ}Brix freeze-concentrated apple wine were investigated. The four selected Saccharomyces cerevisiae strains MM10, SS89, SS812, and WW108, could ferment quickly when brewed with high sugar levels. During the fermentation, the reducing sugar contents slowly declined while the total acid in a...

Several wild yeasts were isolated from Korean grape varieties before and during spontaneous fermentation. Among them, four strains were isolated based on the alcohol content and flavor production in wine after fermentation of apple juice. In this study, the four yeast strains were identified and characterized. PCR-restriction fragment length polymo...

In order to check the Anti-inflammatory effect of yeast isolated from three different kinds of Pellet type Nu-ruk, isolated strains were screen for inhibition of Soybean Lipoxygenase enzyme. The average yeast population was about 6 ×105 cfu/g. Among these yeast population 155 different yeast strains anti-inflammatory effect was checked and 9 strain...

To test degradation of malic acid content in wine by immobilized Issatchenkia orientalis KMBL 5774 cells recently isolated from Korean wine pomace as a malic acid-degrading yeast. I. orientalis KMBL 5774 cells were immobilized using a mixture of oriental oak (Quercus variabilis) charcoal with sodium alginate. When the immobilized yeast cells were o...

Campbell Early grapes, the major grape variety in Korea, contain 13 - 15% (w/v) sugar, which is lower than that appropriate for fermentation of red wine. Therefore, chaptalization with sucrose is usually used to increase the sugar level to an extent adequate to produce a wine containing about 12% (v/v) alcohol. In the present study, fermentation of...

Glucose (xylose) isomerases from Streptomyces sp. have been used for the production of high fructose corn syrup for industrial purposes. An 11-kb DNA fragment containing the xyl gene cluster was isolated from Streptomyces lividans TK24 and its nucleotide sequences were analyzed. It was found that the xyl gene cluster contained a putative transcript...

Grape must was fermented by a mixed culture of Saccharomyces cerevisiae W-3 (a wine yeast) and Issatchenkia orientalis KMBL 5774 (a malic acid-degrading yeast). Co-fermentation with 1:1 (v/v) inoculum ratio of W-3 and KMBL 5774 decreased malic acid to 0.33 mg/ml from 1.1 mg ml with W-3 alone. Ethanol production was the same in both cases (7.8%, v/v...

To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition ac...

Several tartaric acid-degrading bacteria were isolated from Korean grape wine pomace after enrichment culture at for 10 days in liquid media containing tartaric acid Among them, strains KMBL 5777 and KMBL 5778 exhibited the highest level in the growth and tartaric acid degradability in a medium containing 0.2%(w/v) tartaric acid as a sole carbon so...

Korean traditional soy paste(Doenjang) was fermented for 90 days using, as a starter, a Meju prepared by inoculation of Bacillus subtilis cells. Changes in physiochemical and functional properties were investigated during fermentation. Amylase and protease activities increased and showed maximal levels(4.11 and 7.75 units/mL, respectively) after 60...

Several yeast strains degrading malic acid as a sole carbon and energy source were isolated from Korean wine pomace after enrichment culture in the presence of malic acid. Among them, the strain designated as KMBL 5774 showed the highest malic acid degrading ability. It was identified as Issatchenkia orientalis based on its morphological and physio...

We recently isolated a bacterium, Pseudomonas sp. KB35B, capable of growth on 3,4-dichloroaniline (DCA) as a sole carbon source. The isolated strain showed a high level of catechol 2,3-dioxygenase (CD-2,3) activity in the presence of 3,4-DCA. In an attempt to elucidate the relationship between biodegradation of 3,4-DCA and CD-2,3 activity, the gene...

Recent studies have suggested that p53 regulates the G2 checkpoint in the cell cycle and this function is required for the maintenance of genomic integrity. In this study, we addressed a role of p53 in escaping from cell cycle G2 arrest following DNA damage. Cell cycle checkpoint arrest in the human colon cancer cell line HCT116 and its derivatives...

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and prot...

Acid trehalase gene (ATH1) expression was decreased using the antisense-RNA technique in Saccharomyces cerevisiae. The 500 bp DNA fragments containing anti-ATH1 gene between +1 and +500 were amplified using PCR and fused to yeast ADH1, CYC1 and ATH1 promoters. Yeast cells harboring the recombinant plasmids had a low activity of acid trehalase and p...

Effects of azodicarbonamide (ADA) were investigated on the rheological properties of flour dough by measuring farinogram, amylogram and extensogram based on the amount of ADA added. Quality characteristics of the bread made with the ADA added dough were also evaluated by measuring dough volume, moisture content, pH, proofed time, baking loss and te...

A reliable molecular phylogenetic method to identify Hericium erinaceum, the most industrially valuable species in the Hericium genus, was established. Sequencing and phylogenetic analyses of the PCR-amplified ITS and 5.8S rDNA from Hericium fungi, including 6 species and 23 isolates, showed that variation in nucleotide sequences and size exists in...

Marker proteins of genetically-modified organisms (GMO) and their antibodies were prepared and characterized as major components of an analytical system. We selected two GMO markers, neomycin phosphotransferase II and 5-enolpyruvylshikimate-3-phosphate synthase, and produced them from E. coli employing genetic recombination technology. After purifi...

Escherichia coli O157:H7 is a pathogen, which causes the hemorrhagic colitis, hemolytic uremic syndrome and thrombotic thrombocytopenic purpura in humans. Control of the bacterial cells in foods is an important factor to reduce outbreaks of the foodborne diseases. In this study, cinnamic aldehyde possessing antimicrobial activity against the bacter...

Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol con...

Leuconostoc mesenteroides subsp. cremoris DLAB19 were investigated under various culture conditions to maximize the production of antimutagenic substance(s) against aflatoxin Bl(AFBl) on Salmonella enterica serovar Typhimurium TAI00 and TA98. The MRS medium containing glucose(2) as a carbon source and yeast extract(1 ) as a nitrogen source resulted...

Bacillus subtilis SFF34 degrading cholesterol was applied to reduce residual cholesterol content in fermented flatfish. When the bacterial cells were inoculated as a start culture, a maximal level (1.7 U/g) of cholesterol oxidase was obtained after 10 days, which was two times higher than that (0.8 U/g) without inoculation. Residual cholesterol con...

Unlike many pathogens that are overtly harmful to their hosts, Mycobacterium tuberculosis can persist for years within humans in a clinically latent state. Latency is often linked to hypoxic conditions within the host. Among M. tuberculosis genes induced by hypoxia is a putative transcription factor, Rv3133c/DosR. We performed targeted disruption o...

An extracellular chitinase of Bacillus sp. WY22 was purified by 9.6-fold. It had a Mr of 35 kDa, an apparent K m value for colloidal chitin of 3 mg ml−1 and was optimally active at 37 °C and pH 5.5 over 1 h. The enzyme could also hydrolyse swollen chitin, glycol chitin and chitosan with relative activities of 76%, 34% and 23% compared with colloida...

Saccharomyces cerevisiae KNU5377 is a constitutively thermotolerant, fermentative strain at high temperatures over 40°C. The exposure to 0.5 M NaCl caused S. cerevisiae KNU5377 to be lost its constitutive thermotolerance. Furthermore, the NaCl adaptation beyond 0.3 M during the overnight culture forced the strain-specific fermentation ability of S....

that the aspartate at position 54 is essential for function. Together these results demonstrate that Rv3133c/DosR is a transcription factor of the two-component response regulator class, and that it is the primary mediator of a hypoxic signal within M. tuberculosis. Introduction Tuberculosis is a global health emergency of staggering proportions. W...

In this study, bacteriocidal effects of cinnamic aldehyde on Bacillus cereus were investigated. The bacterial culture or cell suspension in 0.85% NaCl was treated with cinnamic aldehyde at a concentration of 0.3 ml l(-1). Viable cells were counted on a nutrient agar plate. Protein leakage from the cell was determined using a protein dye. Cell morph...

In this study, some physical properties of Bacillus sp. exo-polysaccharide were investigated. An extracellular polysaccharide was purified by sequential precipitations after homogenization of the diluted culture supernatant of Bacillus sp. CP912. Its physical properties were examined such as lipid emulsifying effect on several vegetable oils and fl...

Two novel extracellular cholesterol oxidases designated CO1 and CO2, from Bacillus sp. SFF34, were purified 5.6 and 5.9-fold giving Mr values of 36 and 37 kDa. The optimum temperature for the activity was 60 C (CO1) and 40 C (CO2), and the optimum pH was 6.25 (CO1) and 6 (CO2) over 30 min reaction time. The apparent K m values for cholesterol were...

To examine cholesterol degradation by Bacillus subtilis SFF34. Cholesterol degradation and cholesterol oxidase production by B. subtilis SFF34 were investigated in a medium containing 0.2% cholesterol. In addition, the oxidized product of cholesterol by the purified cholesterol oxidase was detected using a gas chromatograph. Cholesterol oxidase pro...

Antimutagenic activity of Lactobacillus plantarum KLAB21, isolated from Korean kimchi, was investigated against MNNG (N-methyl-N-nitro-N-nitrosoguanidine), NQO (4-nitroquinoline-1-oxide), NPD (4-nitro-O-phenylenediamine) and aflatoxin B1 using Salmonella typhimurium strains TA100 and TA98. Although all the cell fractions including the culture super...

Antimutagenic substances were purified from a culture supernatant of Lactobacillus plantarum KLAB21 cells isolated from kimchi, a Korean traditional fermented vegetable, and their characteristics were investigated. The antimutagenic substances were separated into two fractions by DEAE-cellulose ion-exchange column chromatography, which were designa...

An improved extraction method for ethyl carbamate, a genotoxic and carcinogenic compound found in various fermented foods and beverages, was investigated for its determination in the two most typical Korean traditional rice wines, takju and yakju. When the rice wines were extracted twice with chloroform at 30 degrees C for 60 min, the recovery of e...

Inhibition of Saccharomyces cerevisiae arginase (CAR1) gene expression was investigated using the antisense RNA technique. CAR1 DNA fragments containing the yeast CAR1 gene sequences from the transcription initiation site (-49) or translation initiation site (+1) to the +501 region were amplified using PCR and inversely fused to the yeast CYC1 prom...

About 100 bacterial strains producing proteolytic enzymes were isolated from Korean traditional soy paste Doenjang. Among them, strain SYG3 producing the highest level of angiotensin converting enzyme (ACE) inhibitor into the culture medium was selected and identified as Bacillus pumilus according to the Bergey's mannual of systematic bacteriology....

Various alcohol yeast strains have been isolated from main mashes of Korean traditional liquors, and their genetic diversities were previously reported [23]. In this study, the strain SHY111, showing the highest alcohol production, was tested for its fermentation and sporulation characteristics. Additionally, its haploid cells were isolated and tes...