Exploring the Health Benefits of Yeast Isolated from Traditional Fermented Foods in Korea: Anti-Inflammatory and Functional Properties of and Non- Strains.

Traditional yeast () has been used for its benefits in various fermentation processes; the benefits of non- yeast as a material for food, feed, and pharmaceuticals have been studied recently. This study evaluated the anti-inflammatory activity and extracellular functional characteristics of wild-type yeasts isolated from traditional fermented foods ( (common name: soybean paste) and ) in Korea. The viability of the yeast and lipopolysaccharide (LPS)-stimulated RAWBlue™ cells was improved, similar to unstimulated RAWBlue™ cells, and the isolates demonstrated NF-κB inhibitory activity.

Microbiome Analysis of Traditional Grain Vinegar Produced under Different Fermentation Conditions in Various Regions in Korea.

The fermentation of traditional vinegar is a spontaneous and complex process that involves interactions among various microorganisms. Here, we used a microbiome approach to determine the effects of networks, such as fermentation temperature, location, physicochemical and sensory characteristics, and bacterial profile, within traditional grain vinegar samples collected from various regions of Korea. Acetic acid and lactic acid were identified as the major metabolites of grain vinegar, and sourness and umami were determined as taste fingerprints that could distinguish between vinegar samples.

Comparative Evaluation of Quality and Metabolite Profiles in Using Starter Cultures of and .

The production of good soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma. In this study, we analyzed the relationship between properties and metabolites in samples fermented by alone or with . We developed fast-stable processing techniques to obtain from and using the inoculation method, thereby ensuring safety in the production of soybean paste.

Safety Evaluation of JW15 by Phenotypic and Genotypic Property Analysis.

is one of the bacteria in charge of the initial fermentation of kimchi and has beneficial effects such as immune-modulating, antagonistic, and antioxidant activities. In our study, we aimed to estimate the safety of JW15 for the use of probiotics according to international standards based on phenotypic (antibiotic resistance, hemolysis, and toxic metabolite production) and genotypic analysis (virulence genes including antibiotic resistance genes). The results of the safety assessment on JW15 were as follows; (1) antibiotic resistance genes (ARGs) (kanamycin and vancomycin etc.

Carboxy-Terminal Region of a Thermostable CITase from Has the Ability to Produce Long Isomaltooligosaccharides.

Isomaltooligosaccharides (IMOs) have good prebiotic effects, and long IMOs (LIMOs) with a degree of polymerization (DP) of 7 or above show improved effects. However, they are not yet commercially available, and require costly enzymes and processes for production. The Nterminal region of the thermostable cycloisomaltooligosaccharide glucanotransferase (TtCITase) shows cyclic isomaltooligosaccharide (CI)-producing activity owing to a catalytic domain of glycoside hydrolase (GH) family 66 and carbohydrate-binding module (CBM) 35.

Enzymatic Characteristics of a Highly Thermostable β-(1-4)-Glucanase from AW-1 (KCTC 4680).

A highly thermostable β-(1-4)-glucanase (NA23_08975) gene () from AW-1, a native-feather degrading thermophilic eubacterium, was cloned and expressed in . The recombinant FiG (rFiG) protein showed strong activity toward β--glucan from barley (367.0 IU/mg), galactomannan (174.