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KMID : 0903520060490010055
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2006 Volume.49 No. 1 p.55 ~ p.59
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Study on Identification and Purification of Germanium-fortified Yeast
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Lee Sung-Hee
Lee Sang-Kwang
Lee Hyun-Joo
Lee Yong-Sub
Park Eun-Woo
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Abstract
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This study was designed to investigate the optimum manufacturing condition of germanium-fortified yeast, and the binding properties of germanium (Ge) in germanium-fortified yeast. The nutritional optimum conditions were glucose 3.0 (w/v) %, yeast extracts 0.3 (w/v) % and peptone 0.5 (w/v) %, and the amounts of yeast cells were 67.4 mg/ml. And, the standard germanium-fortified yeast was produced under the condition at the ratio of yeast cell and germanium solution was 1 : 0.5 (50%), pH 6.5 and 35-40oC during fermentation. In results of the identification, binding of germanium-protein showed structural difference between the inorganic Ge (GeO2) added during fermentation process and germanium-fortified yeast. Therefore, germanium-fortified yeast made by biosynthetic technology formed structurally safe organic germanium during fermentation process. Germanium-fortified yeast can be applied as a new functional material for the improvement of health, the prevention and treatment of chronic degenerative disease like cancer, and the enforcement of immune system.
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KEYWORD
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germanium-fortified yeast, fermentation, germanium, germanium-protein
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