• Title, Summary, Keyword: Lactobacillus

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Effects of Supplemental Lactobacillus on Broiler Performance (유산균의 급여가 육계의 성장능력에 미치는 영향)

  • 박수영;김상호;유동조;이상진;류경선
    • Korean Journal of Poultry Science
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    • v.28 no.1
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    • pp.27-40
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    • 2001
  • This study was conducted to investigate the effects of feeding various Lactobacillus on performance, nutrients digestibility, intestinal microflora, and fecal noxious gas of broiler chicks. One thousand eighty one dat old male broiler chicks were fed into Lactobacillus crispatus avibrd 1(LCB), Lactobacillus reuteri avibro 2(LRB), Lactobacillus crispatus avihen 1(LCH), and Lactobacillus vaginalis avehen 2(LVH) at the level of $10^{4}$ and 10(sup)7cfu/g diet. There were four replicates with thirty chicks per pen. Diets contained ME 3,100, 3,100kcal/kg, and CP 22.0, 20.0% for starting and finishing period, respectively. Weight gain of checks fed Lactobacillus spp. tended to increase from the first week and was higher from 50 to 100g in Lactobacillus treatments than control. Feed intake and feed conversion were not statistically different of all treatments. Dry Matter(DM) digestibility of Lactobacillus treatments was tended to improve compared to that of control, but was not significantly different. Protein and Ca digestibility were also tended to improve in Lactobacillus treatments relative that of control. Lactobacillus treatments showed improved tendency in crude ash and fat compared to those of control, whereas phosphorus digestibility was not consistency. Nutrients digestibilities of bird fed LCH were superior to those of other treatments. It showed significantly higher in Ca and P digestibility than control(P〈0.05). Total Lactobacillus spp. of birds fed various lactobacillus was significantly higher in ileum for five weeks(P〈0.05), but was not different at cecum. Yeast was thought to be not completely attached to intestinal lumen for one week. However, total number of yeast was significantly increased in cecum and ileum from three weeks old chicks(P〈0.05). The number of anaerobes exhibited to tendency the increase in Lantobacillus treatments from one week old of age at both ileum and cecum. Moisture contents of birds fed Lactobacillus spp. was shown from 27 to 30% at five weeks old, whereas it was 38.2% in control. It decreased approximately 25% in Lactobacillus treatments relative to that of control and showed significance between them(P〈0.05). Fecal $NH_{3}$ gas emission was significantly decreased in Lactobacillus treatments and maintained $\frac{1}{3}$to $\frac{1}{2}$ of control(P〈0.05). LCH and LVH treatments were most effective to decrease fecal $NH_{3}$ gas and especiallt impreved ti significantly at the level of the level of 10(sup)7cfu/g diets covpared to that of $10^{4}$ cfu/g diets and control(P〈0.05). In conclusion, feeding Lactobacillus spp. increase performance and nutrients digestibilities of broiler chicks and improve environments of house. Proper supplemental level of Lactobacillus spp. is considered more than $10^{4}$ cfu/g diet.

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Whitening Effects of Lactobacillus rhamnosus Associated with Its Antioxidative Activities (Lactobacillus rhamnosus 파쇄물의 항산화 및 미백효과)

  • Choi, Woo Seok;Kwon, Hee-Souk;Lim, Hye Won;No, Ra Whan;Lee, Hyeon Yong
    • Microbiology and Biotechnology Letters
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    • v.41 no.2
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    • pp.183-189
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    • 2013
  • This study was performed to investigate the whitening effects of Lactobacillus rhamnosus in addition to its antioxidative activities. The cytotoxicity of the Lactobacillus rhamnosus was 7.6% at 10.0% (v/v) concentration. Its cytotoxicity was lower than 3.2% of Lactobacillus casei when adding the same concentration. Lactobacillus rhamnosus exhibited high antioxidative activities at 14.9% of DPPH radical scavenging activity, and a lower reducing power was measured. Lactobacillus casei exhibited relatively lower antioxidative activities at 13.4%. The tyrosinase inhibition activity of Lactobacillus rhamnosus was observed at 31.3% when adding 10.0% (v/v), as compared to 17.7% for Lactobacillus casei. Lactobacillus rhamnosus demonstrated strong inhibition activity for melanin synthesis at 58.6% when adding 10.0% (v/v), while Lactobacillus casei increased to 80.6%. It was also observed that the high antioxidative activities of Lactobacillus rhamnosus were strongly correlated to whitening activities, due to the inhibition of both tyrosinase and melanin synthesis. These results support the expanded use of lactic acid bacteria as a functional bioresources in the cosmetics industry.

Morphological and Physiological Properties of Interspecific Electrofusants, Bacteriocin Producer, from Lactobacillus sp. JC-7 and Lactobacillus acidophilus 88 (Lactobacillus sp. JC-7과 Lactobacillus acidophilus 88간의 Bacteriocin 생산 세포융합주들의 형태 및 생리학적 성질에 관한 연구)

  • 전홍기;조영배;최현정;배경미
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.6
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    • pp.1237-1245
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    • 1997
  • Interspecific fusants were made from the cells of two strains of Lactobacillus genus, a streptomycin resistant Lactobacillus sp. JC-7 and a kanamycin resistant L. acidophilus 88. The morphological and physiological properties of the fusants were examined by determining bacteriocin productivity, acid-producing activity, ability of carbohydrates utilization and three important enzyme activities. The fusants produced a bacteriocin against indicator strains and fusant No. 1, 4 exhibited a larger inhibition zone compared to that of L. acidophilus 88. $\beta$-Galactosidase, phospho-$\beta$-galactosidase, lipase activities and resistance to NaCl of Lactobacillus sp. JC-7 were better than those of L. acidophilus 88. Fusant No. 3 and 7 exhibited excellent lipase activities. Protease activity and acid productivity of L. acidophilus 88 were better than those of Lactobacillus sp. JC-7. Proteasse activities of all fusants were higher than those of parental strains, and expecially fusant No. 5 and 7 exhibited excellent proteolysis ability.

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Properties of the Mixed Fermentation Milk Added with Red Ginseng Extract (홍삼 추출물 첨가 혼합 발효유의 특성)

  • Bae Hyoung-Churl;Nam Myoung-Soo
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.127-135
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    • 2006
  • This experiment was carried out to examine the fermentation properties of yogurt with bovine milk and soybean milk at the mixed ratio of 2:1 and added 0.1, 0.2, 0.4 and 1.0% red ginseng extract. The effect on promoting the fermentation by additives 0.1, 0.2, 0.4 and 1.0% red ginseng extracts were higher and pH was $3.90{\sim}3.94$ when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. Titratable acidity showed a little inhibiting due to increasing red ginseng extract content. The average viable counts of lactic acid bacteria after 15 hour culture was the highest level of $6.26{\times}10^8cfu/mL$ when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extract was 1.0% The production of lactic acid was the highest and the concentration was 332.22 mM when Lactobacillus acidophilus KCTC3150 was used, and the additives content of red ginseng extracts was 1.0% Lactose hydrolysis was completely hydrolyzed when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius ssp. salivarius CNU27 were used. The highest viscosity of yogurt was 780 cP when Lactobacillus acidophilus KCTC3150 and Lactobacillus salivarius subsp. salivarius CNU27 were used and red ginseng extract was added 1.0% The overall acceptability, $4.17{\pm}0.64$, was the highest when Lactobacillus salivarius subsp. salivarius CNU27 was used and the additives content of red ginseng extract was 0.2%.

Effect of Prepared by Enterococcus sp. and Lactobacillus sp. on the Quality of Barley Bread - I. Identification of Bacterial Strain from Barley Powder and Rheological Properties of Sourdough - (Enterococcus sp.와 Lactobacillus sp. 첨가 sourdough로 제조된 보리식빵의 품질특성 - I. 보리가루에서 분리한 균주의 동정 및 반죽의 물성적 특성 -)

  • Hong, Jeong-Hoon;Kim, Kyoung-Ja
    • Journal of the Korean Society of Food Culture
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    • v.16 no.4
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    • pp.354-360
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    • 2001
  • A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.

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Studies on the Protoplast Fusion between Lactobacillus bulgaricus and Lactobacillus helveticus (Lactobacillus bulgaricus와 Lactobacillus helveticus간의 Protoplast 융합에 관한 연구)

  • 박현정;백형석;전홍기;송재철
    • Microbiology and Biotechnology Letters
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    • v.21 no.2
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    • pp.107-112
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    • 1993
  • The optimal conditions for protoplast fusion between the cells of kanamycin resistant Lactobacillus bulgaricus IFO 13593 and those of lincomycin resistant Lactobacillus helveticus IAM 12090 were investigated in this study. The highest fusion frequency of 9.1*10-4 was obtained when protoplast fusion was carried out for 0.5 min using 40% PEG 4000 solution as a cell fusion stimulant and subsequent post-PEG-incubation was undergone at 30 for 30 min in the PPI medium.

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Isolation and Characterization of Lactobacillus buchneri Strains with High ${\gamma}$-Aminobutyric Acid Producing Capacity from Naturally Aged Cheese

  • Park, Ki-Bum;Oh, Suk-Heung
    • Food Science and Biotechnology
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    • v.15 no.1
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    • pp.86-90
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    • 2006
  • Two lactic acid bacteria (LAB) with high ${\gamma}$-aminobutyric acid (GABA)-producing capacity were isolated from naturally aged cheese. Examination of the biochemical features using an API kit indicated that the two strains belonged to Lactobacillus. They were gram positive, rod-type bacteria, and fermented arabinose, melezitose, melibiose and xylose, but did not utilize cellobiose or trehalose. 16S rDNA sequencing analysis confirmed that they were Lactobacillus buchneri and Lactobacillus sp. They were accordingly named as Lactobacillus buchneri OPM-1 and Lactobacillus sp. OPM-2, and could produce GABA from MRS broth supplemented with 10 g/L of monosodium glutamate (MSG) at a productivity of 91.7 and 116.7 mg/L/hr, respectively. Cell extracts of L. buchneri OPM-1 and Lactobacillus sp. OPM-2 showed glutamate decarboxylase (GAD) activity, for which the optimum pH and temperature were 5.5 and $30^{\circ}C$, respectively.

Studies on the Protoplast Fusion between Lactobacillus casei and Lactobacillus delbrueckii (Lactobacillus casei와 Lactobacillus delbrueckii간의 Protoplast 융합에 관한 연구)

  • 전홍기;김미경;백형석
    • Microbiology and Biotechnology Letters
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    • v.20 no.1
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    • pp.6-13
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    • 1992
  • - Protoplast fusion between lincomycin resistant Lactobacillus casei KCTC 1121 and rifarnpicin resistant Lactobacillus delbrueckii JK-414 was attempted to obtain the improved strains. Protoplasts of L. casei and L. delbrueckii were produced by mutanolysin digestion at $42^{\circ}C$ for 15 min. L. casei cells were converted to protoplasts by treating with 5 $\mu g$ / m l of mutanolysin in 20 mM HEPES buffer (pH 7.0) containing 0.75 M sucrose at the middle logarithmic growth phase. In case of L. delbrueckii 1.0 M sucrose was used osmotic stabilizer. Regeneration of protoplast in both strains was efficiently accomplished on the regeneration medium containing 10% sucrose, 6 mM $MgC1_2, 6 mM CaC1_2$, and 2.5% gelatin. Protoplast fusion between L. casei and L. delbrueckii was carried out in the presence of 40% of PEG 4,000. The frequency of protoplast fusion was found to be about $3.2\times 10^4$. Acid production of L. casei was better than that of L. delbrueckii. Among fusants, F23 and F35 exhibited excellent lactic acid production. F23 and F24 exhibited the improved proteolysis compared to that of the parent strains and they had twice as much as DNA content of the parents.

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PCR-Based Detection of Lactic Acid Bacteria in Korean Fermented Vegetables with recA Gene Targeted Species-Specific Primers (RecA 유전자 특이적 PCR을 이용한 전통 침채류 유래 유산균의 검출)

  • Shim, Sang-Min;Lee, Jong-Hoon
    • Microbiology and Biotechnology Letters
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    • v.36 no.2
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    • pp.96-100
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    • 2008
  • Diversity of lactic acid bacteria involved in 5 Korean fermented vegetables (Cot kimchi, Dongchimi, Baechu kimchi, Oisobagi, and Chonggak kimchi) was investigated using PCR-based method. PCR primer pairs targeted the recA gene were used for the detection of 7 species of lactic acid bacteria mainly found in kimchi and Lactobacillus acidophilus involved in dairy fermentation. Lactobacillus plantarum and Lactobacillus sakei were detected in all samples tested but Lactobacillus paraplantarum, Lactobacillus pentosus, and Lb. acidophilus were not detected. Lactobacillus brevis and Leuconostoc citreum were detected only from Baechu kimchi and Leuconostoc mesenteroides was detected from Got kimchi, Dongchimi, Baechu kimchi, and Oisobagi. The difference of detected species from fermented vegetables may be originated from the difference of main materials. Lb. plantarum and Lb. sakei are supposed to be broadly involved in Korean fermented vegetables.

A Study on the Effect of Lactobacillus spp. on the Growth and Citrinin production by Penicillium citrinum (Penicillium citrinum 생육과 citrinin 생성에 미치는 젖산균의 영향에 관한 연구)

  • 신동균;이용욱;김종규;정덕화
    • Journal of Food Hygiene and Safety
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    • v.6 no.3
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    • pp.119-126
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    • 1991
  • ABSTRACT - This study was performed to investigate the possible effect of Lactobacillus spp. on the growth and citrinin production by Penicillium citrinum. Lactobacillus bulgaricus and Lactobacillus casei were grown with Pen. citrinum in modified APT broth containing 7% of glucose and incubated at $30^{\circ}C$ for 15 days. Four inoculation procedures were used; (a) Lactobacillus spp. and Pen. citrinum were grown alone(Pc, Lb, and Lc), (b) both organisms were added simultaneously(ST; Pc+Lb and Pc+Lc), (c) Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc), and (d) Pen. citrinum was grown 3 days, then Lactbacillus spp. was added (PcLb and PcLc). At 0, 3, 6, 9, 12, 15 days of incubation, the growth of each organism, pH and total acidity of broth, and content of citrinin were determined. Lactobacillus spp. and Pen. citrinum, when grown associatively, influenced the growth of each other. It was observed that slower growth of Pen. citrinum when in the presence of Lactobacillus spp. than when the mold grew alone. Production of citrinin by Pen. citrinum was markedly less in the mixed culture. No apparent growth and toxin production was observed when the Lactobacillus spp. was grown 3 days, then conidia of Pen. citrinum were added(LbPc and LcPc). The above results indicate that another microorganism or competing microflora in the culture can affect the behavior of Pen. citrinum.trinum.

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