• Title/Summary/Keyword: Lactic acid bacteria

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Identification of Bacteriocin-producing Lactic Acid Bacteria from Kimchi and Partial Characterization of their Bacteriocin

  • Ha, Duk-Mo;Cha, Dong-Soo
    • Journal of Microbiology and Biotechnology
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    • v.4 no.4
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    • pp.305-315
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    • 1994
  • Nineteen strains of bacteriocin-producing lactic acid bacteria were isolated from 432 Kimchi samples, and identified by the comprehensive biochemical and morphological tests verifying their cellular fatty acid composition. Using partially purified bacteriocins from these isolates, their inhibitory activities against other lactic acid bacteria and some pathogens, and sensitivity to enzyme and heat treatments were tested. The isolates were identified as Lactobacillus plantarum (2 strains), L curvatus (2 starins), L brevis (2 strains), Enterococcus faecium (6 strains), Leuconostoc mesenteroides subsp. mesenteroides (1 strain) and Lactobacillus sp. (6 strains). The bacteriocins produced by E. faecium strains provided the broadest spectrum of inhibition, affecting against other Gram-positive bacteria including lactic acid bacteria and health-threatening bacteria such as Clostridium perfringens and Listeria monocytogenes. The bacteriocins of Lactobacillus sp., L plantarum and L brevis strains were capable of inhibiting many strains of the lactic acid bacteria, whereas those of L curvatus and L mesenteroides subsp. mesenteroides strains were only inhibitory to a few strains. Generally, the inhibitory activities of both E. faecium and Lactobacillus sp. strains were greater than those of other producer strains. The bacteriocins from the isolates were sensitive to several proteolytic enzymes, and those of L curvatus and L mesenteroides subsp. mesenteroides were also sensitive to lipase and $\alpha$-amylase as well as to proteolytic enzymes. The bacteriocins from the strains of Lactobacillus sp. and a strain of L. brevis were resistant to autoclaving.

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Identification of Lactic Acid Bacteria from Meat by Low Molecular Weight(LMW) RNA Profiles (Low Molecular Weight(LMW) RNA Profiles에 의한 젖산균의 동정)

  • Cha, Woen-Suep
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.6
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    • pp.681-685
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    • 1992
  • Low molecular weight RNA(LMW RNA : 5S rRNA and tRNAs, <150 nucleotides) profiles of several bacteriocin production lactic acid bacteria from pig meats and reference lactic acid bacteria were generated on 10% denaturing polyacrylamide gel electrophoresis. Data evaluation including three molecular weight markers enabled the calculation of relative nucleotide units(RNU) for every band. Gels profiles and RNU evaluations were effective for identification of lactic acid bacteria species. LMW RNA profiles of lactic acid bacteria showed no variation in dependence on APT(All Purpose Tryptone Broth), TSB(Tryptic Soy Broth), MRS(Lactobacilli MRS Broth) different cultural medium.

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Toxic Effect of Endocrine Disruptors on the Growth Rate of Lactic Acid Bacteria

  • Kim Su Won;Kim Jin Sik;Ryu Hye Myung;Nam Jin Sik;Cheigh Hong Sik;Min Byung Tae;Park Soo Hyun;Yoo Min
    • Biomedical Science Letters
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    • v.10 no.4
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    • pp.403-406
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    • 2004
  • Environmental endocrine disruptors (EDs) are toxic, hormone-like chemicals which can be found in our normal daily life. We have examined if EDs can inhibit the monocellular microorganisms such as lactic acid bacteria or if the growth of lactic acid bacteria could be resistant to the endocrine disruptors. We have used Lactobacillus paracasei subsp. paracasei (KCTC No. 3165) as an experimental strain and bisphenol A, benzophenone and phenylphenol for the comparison purpose. Experiments included the evaluation of turbidity, absorbance and actual cell counts. We found that No.3165 was somewhat resistant to EDs naturally, however, high concentration of EDs could inhibit the growth of No. 3165 completely. Different EDs showed different spectrum of inhibit. This study should contribute to the development of more resistant lactic acid bacteria to EDs and to the development of functional fermented beverage.

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Studies on the Function of Lactic Acid Bacteria and Related Yeasts in Probiotics: A Review (프로바이오틱스 중 유산균 및 관련 효모의 기능에 관한 연구 고찰)

  • Yoon, Jin A;Shin, Kyung-Ok
    • The Korean Journal of Food And Nutrition
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    • v.30 no.3
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    • pp.395-404
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    • 2017
  • Probiotics may be defined as microbial agents that can benefit humans and have been used primarily by mankind in fermented foods. A representative of probiotics is lactic acid bacteria (LAB), which has received attention recently due to its perceived health benefits. We reviewed research papers about Bifidobacerium and Lactobacillus, which are two of the most known of the LAB. Bifidobacerium alleviates diarrhea from various causes by improving intestinal microflora, and it has been reported that it reduces Helicobacter pylori bacteria known as the cause of gastric ulcer and stomach cancer. Bifidobacerium has also reported to be effective on immunization and allergy, reduce blood cholesterol, cancer, lactose intolerance. Lactobacillus alleviates diarrhea but has not fully demonstrated its effectiveness relative to other health issues. Several lactic acid bacteria and yeast are expected to act as probiotics, so, in the future, more research on the health benefits of lactic acid bacteria is needed.

Screening of Conjugated Linoleic Acid Producing Lactic Acid Bacteria from Fecal Samples of Healthy Babies

  • Ham, J.S.;In, Y.M.;Jeong, S.G.;Kim, J.G.;Lee, E.H.;Kim, H.S.;Yoon, S.K.;Lee, B.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.15 no.7
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    • pp.1031-1035
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    • 2002
  • This study was carried out to obtain conjugated linoleic acid (CLA) producing lactic acid bacteria for further study on the enzymes related to the production of CLA which has gained considerable attention and on the development as a probiotic culture. Total 34 lactic acid bacteria were isolated from 19 feces samples of healthy babies. CLA forming ability was measured spectrophotometrically by the modification of linoleate 12-cis, 11-trans-isomerase activity measuring method, and CLA of the cultures were extracted, methylated, and examined by HPLC analysis. CLA methyl ester of only one culture showing the highest value of CLA forming ability could be detected by HPLC analysis. The culture was found to be Gram positive, rods and catalase negative. It grows at $45^{\circ}C$ but not at $15^{\circ}C$, and was identified to be Lactobacillus fermentum on the basis of the biochemical characteristics and the utilization of substrates. These results provide an efficient experimental method to screen CLA producing lactic acid bacteria.

The Effect of Angelica gigas Water Extract on the Growth of Lactic Acid Bacteria (당귀가 유산균의 생육에 미치는 영향)

  • Oh Youn-Jeong;Lee Su-Han;Jung Seung-Won;Noh Wan-Seob
    • Journal of the East Asian Society of Dietary Life
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    • v.16 no.3
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    • pp.344-348
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    • 2006
  • This study was carried out to survey the effect of medicinal herbs on the growth of 3 strains of lactic starter cultures in MRS broth by the addition of 0, 1, 3, 5, and 10% water extract, after 30 hrs incubation. The pH, titratable acidity and O.D. of lactic acid bacteria were investigated to obtain fundamental knowledge for the development a new product. The effects of medicinal herbs extracts on the growth of lactic acid bacteria were variable depending upon the species of lactic acid bacteria and medicinal herbs extract. Growth of Str. thermohilus was activated by addition of 1 and 3% Angelica gigas water extract, but the basal medium plus 5 and 10% extract and growth of L. acidophilus and Bif. longum were depressed by the addition of extract. The pH and acid production ability dropped slightly in the basal medium plus 1 and 3% of extract. The other samples following the same trend as the control.

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Isolation and Identification of Noble Lactic Acid Bacteria

  • Yeo, Han-Cheol;Jang, Jin-Young;Park, Hyeong-Jun;Min, Byung-Tae;Yoo, Min
    • Quantitative Bio-Science
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    • v.37 no.2
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    • pp.125-132
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    • 2018
  • In this study, noble strains of lactic acid bacteria were isolated and identified by genetic analysis of 16s rRNA. Also, pH-dependent growth curve, cholesterol assimilation ability and sugar production efficiency were measured. Lactic acid bacteria were identified to inhabit in the milks from various animals. Results of sequence analysis showed that there were differences in 16S rRNA sequence among strains and part of gene deletion was also recognized. Growth rates were varied, too, depending on the pH of the medium. Lactobacillus rhamnosus LOCK908 isolated from cow milk showed the highest growth rate and high cholesterol assimilation ability. Results of sugar fermentation tests were relatively consistent with the sequencing results. So, we propose newly isolated Lactobacillus rhamnosus LOCK908 as useful candidate for a starter of fermented beverage and probiotics. Results of this study will contribute to the isolation and identification of noble Lactic acid bacteria and to the public health.

Isolation of Halototlerant Lactic Acid Bacteria for Fermentation of Food Wastes (남은 음식물 발효를 위한 내염성 유산균의 분리)

  • 양시용;박홍양;김창원;박근규
    • Journal of Animal Environmental Science
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    • v.7 no.2
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    • pp.137-140
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    • 2001
  • The objective of this study was isolation of halotolerant lactic acid bacteria for fermentation of food wastes. 5 strains of lactic acid bacteria were isolated from fermented foods. Among isolated strains, the strain 5-2 was selected according to the growth characteristics in food wastes containing medium. The selected strain 5-2 was identified as Pediococcus acidilactici based on its biochemical characteristics.

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Inhibitory effects of Kimchi lactic acid bacteria on harmful enzymes of human intestinal bacteria

  • Han, Seung-Bae;Kim, Dong-Hyun
    • Proceedings of the PSK Conference
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    • 2003.04a
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    • pp.226.3-227
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    • 2003
  • Lactic acid bacteria have been considered as the most beneficial probiotic organisms contributing to inhibition of harmful and putrefactive intestinal bacteria. Among them, Bifidobacterium spp. has been considered as one of the most beneficial probiotic organism that can improve the health of humans, since it is one of the major bacteria flora in human intestine. However, the harmful enzyme-inhibitory activity of lactic acid bacteria of Kimchi, which is a representative Korean fermented food has not been evaluated. (omitted)

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Effect of Growth Conditions on Lactic acid bacteria Isolated from Kimchi

  • Joe, Lim;Kwun, Kyu-Hyuk;Lee, Jung-Heon
    • 한국생물공학회:학술대회논문집
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    • 2005.04a
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    • pp.124-128
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    • 2005
  • This studies were carried out to investigate optimal conditions for Lactic acid bacteria growth, which was grown in a batch fermenter. The optimal temperature was $30^{\circ}C$, optimal pH was 6.5 and agitation speed was 100rpm and didn't supply the air. Used media compositions were yeast extract 5g/L, peptone 10g/L, sugar 20g/L, beef extract 10g/L, tween 80 1ml/L, ammonium citrate 2g/L, sodium acetate 5g/L, magnesium sulfate 0.1g/L, manganese sulfate 0.05g/L, dipotassium phosphate 2g/L. These results would be useful for enhancing lactic acid bacteria concentration.

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