• Title, Summary, Keyword: lactic acid bacteria

Search Result 2,170, Processing Time 0.047 seconds

Characteristics of Flour Ferment with Seed Mash Containing Wheat Flour Koji and Lactic Acid Bacteria (밀가루 입국과 유산균을 이용하여 만든 Seed mash를 첨가한 발효액종의 특성)

  • Lee, Myung-Koo;Kang, Sang-Mo;Lee, Si-Kyung
    • Applied Biological Chemistry
    • /
    • v.49 no.2
    • /
    • pp.97-102
    • /
    • 2006
  • This study was carried out to investigate the components of organic acids and flavour in flour ferment composed of water, flour, seed mash, yeast and lactic acid bacteria. The pH and TTA in the control (flour ferment without seed mash and lactic bacteria) were 5.6 and 2.5, respectively at 6 hrs after culturing; however, those in flour ferment with seed mash and different lactic acid bacteria were 4.63-4.69 and 9.0-9.9, respectively. Organic acid contents were propionic acid 0.09 mg/g, lactic acid 0.06 mg/g and acetic acid 0.04 mg/g in flour ferment without seed mash, whereas lactic acid 0.23-0.27 mg/g, propionic acid 0.21 mg/g, and acetic acid 0.06-0.08 mg/g in flour ferment with seed mash and lactic acid bacteria. Flavour compounds including ethyl capylate, ethyl caproate, ethyl acetate, ethyl caprate and phenylethyl acetate were detected to be high in flour ferment with seed mash and different lactic acid bacteria than in the control. This results show that the use of flour ferment with seed mash and lactic acid bacteria in making bread will enhance bread flavour.

Development of an Enzyme Electrode Biosensor for Lactic Acid Bacteria (효소 전극을 이용한 유산균 측정 바이오센서 개발)

  • Park T. S.;Cho S. I.
    • Journal of Biosystems Engineering
    • /
    • v.30 no.4
    • /
    • pp.249-253
    • /
    • 2005
  • This study was carried out to develop enzyme biosensor for lactic acid bacteria. Lactic acids produced by lactic acid bacteria (LAB) was measured and good correlation $R^2=0.98$ between LAB count and lactic acids concentration was found. Hydrogen ion produced by L-lactate dehydrogenase (L-LDH) was measured by a potentiometer. Glutamic-pyruvic transminase (GPT) was used for eliminating inhibitor in the reaction. Polyacrylamide gel was used for immobilizing matrix of the sensor. The biosensor was tested and showed good feasibility with $R^2=0.99$ on validation.

Fermentation Characteristics of Set-Type Yoghurt from Milk Added with Mugwort Extract (쑥 추출물이 첨가된 Set-Type Yoghurt의 발효 특성)

  • 배인휴;홍기룡;오동환;박정로;최성희
    • Food Science of Animal Resources
    • /
    • v.20 no.1
    • /
    • pp.21-29
    • /
    • 2000
  • This study was carried out to investigate the fermentation characteristics and storage of set-type yoghurt added mugwort extracts(AME) such as pH, growth of lactic acid bacteria, number of viable cells, viscosity, and sensory characteristics during 24 hours fermentation and 15 days storage. Addition of mugwort extracts was grown rapidly of lactic acid bacteria rather than that of control and also 4 or 8% AME groups were grown similar to control. The drop of AME pH of broth was less compared with control during incubation of lactic acid bacteria. The growth of lactic acid bacteria during incubation of AME yoghurt was not different of viable cell count between AME group and control in beginning time, but the viable cell count of AME groups were increased depended opon addition quantity of AME in ending time. Addition of mugwort extracts was not affect on pH change during yoghurt fermentation and increased a lactic acid bacteria number as well as no effect of yoghurt fermentation in ending time. The viscosity of yoghurt was almost not changed 3 hours after yoghurt mix and increased rapidly 6 hours after yoghurt mix. Although control and 0.5% AME group showed maximum viscosity at 18 hours of fermentation, 1 and 2% AME group showed linear increase until 24 hours of fermentation. Mugwort did not affect pH and viable cel number of lactic acid bacteria during 15 days storage 24 hours after fermentation. Sensory evaluation of the AME yoghurt showed that flavour, texture and acid taste were not affected by addition of mugwort. However, the appearance and taste were dropped by addition of mugwort.

  • PDF

An Investigation of the Solubilization of Primary Sewage Sludge using Lactic Acid Bacteria Cultured in a Glucose and Yeast Extract Medium (Glucose와 Yeast Extract를 이용하여 배양된 유산균을 이용한 하수 일차 슬러지의 가용화)

  • Lee, Sang Min;Choi, Han Na;Shin, Jung Hun;Lee, Eun Young
    • Microbiology and Biotechnology Letters
    • /
    • v.40 no.4
    • /
    • pp.424-429
    • /
    • 2012
  • The intention of this research was to investigate the solubilization of primary sewage sludge using lactic acid bacteria cultured in a glucose and yeast extract medium. Glucose as the carbon source and yeast extract as the source of nitrogen were chosen as an economic medium with the potential for the mass production of lactic acid bacteria. The optimal concentrations of the medium were 3% (w/v) glucose and 2% (w/v) yeast extract. In this study, in order to improve field applications for the solubilization of sludge at sewage treatment plants, a powdered form of lactic acid bacteria was produced. The optimal inoculum of the powder for the maximum efficiency of solubilization was 1% (w/v). In that condition, the SCOD value increased from 8600 (mg/L) at the beginning of experiment to 10290 (mg/L) at 96 h, with the highest solubilization rate (20.6% DDCOD) and 11.2% (SCOD). Also, the TVFAs of the lactic acid bacteria inoculation group were produced more than that of the control group. In particular, acetic acid was produced 5 times more in the experimental group than in the control group. In this research, the potential of lactic acid bacteria in the pretreatment of primary sewage sludge as a solubilizer, and as an energy source producer for microbial fuel cells was revealed.

Effects of Non-Volatile Organic Acids in the KimChi by Lactic Acid Bacteria (젖산균 첨가가 김치의 비취발성 유기산 생성에 미치는 영향)

  • Hyeon, In-Hwan;Kim, Gwang-Su;Jeong, Nak-Hyeon
    • The Korean Journal of Food And Nutrition
    • /
    • v.3 no.2
    • /
    • pp.141-148
    • /
    • 1990
  • This studies were carried out to investigate the effects of non-volatile organic acids in the KimChi by lactic acid bacteria. The organism isolated from KimChi, Pediococcus dextrinicus, Leuconostoc mesenteroides, Lactobacillus plantarum and Lactobacillus brevis, were inoculated for preparation of KimChi. pH of all on the KimChi sample dropped sharply according as fermentation continued. pH of on optimum ripening period KimChi(4.4 and 4.2) reached 1.3 and 1.9 day at all on sample, respectively. Optimum acidity(0.5%) of KimChi were reached within 2 day all on sample. The total number of lactic acid bacteria reached 1.0X107cells/ml in 1 day and decreased slowly after 4 day. Main non-volatile organic acids were identified lactic, malic and succinic acid. The sensory score of mixed lactic acid bacteria inoculated KimChi was better than that of another KimChi.

  • PDF

Probiotication of Tomato Juice by Lactic Acid Bacteria

  • Yoon Kyung Young;Woodams Edward E.;Hang Yong D
    • Journal of Microbiology
    • /
    • v.42 no.4
    • /
    • pp.315-318
    • /
    • 2004
  • This study was undertaken to determine the suitability of tomato juice as a raw material for production of probiotic juice by four lactic acid bacteria (Latobacillus acidophilus LA39, Lactobacillus plantarum C3, Lactobacillus casei A4, and Lactobacillus delbrueckii D7). Tomato juice was inoculated with a 24­h-old culture and incubated at $30^{\circ}C$. Changes in pH, acidity, sugar content, and viable cell counts dur­ing fermentation under controlled conditions were measured. The lactic acid cultures reduced the pH to 4.1 or below and increased the acidity to $0.65\%$ or higher, and the viable cell counts (CFU) reached nearly 1.0 to $9.0\times10^9/ml$ after 72 h fermentation. The viable cell counts of the four lactic acid bacteria in the fermented tomato juice ranged from $10^6\;to\;10^8\;CFU/ml$ after 4 weeks of cold storage at $4^{\circ}C$. Pro­biotic tomato juice could serve as a health beverage for vegetarians or consumers who are allergic to dairy products.

Inhibition of Lactic Acid Bacteria in Kimchi Fermentation by Nisin

  • CHOI, MIN HO;YUN HEE PARK
    • Journal of Microbiology and Biotechnology
    • /
    • v.8 no.5
    • /
    • pp.547-551
    • /
    • 1998
  • Sixty isolates of lactic acid bacteria found in kimchi, a traditional Korean dish of fermented vegetables, were tested for nisin sensitivity. Of the sixty isolates, all belonging to the genera Leuconostoc, Lactobacillus, and Pediococcus, fifty isolates were sensitive to nisin at a concentration of 100 IU/$m\ell$, and four isolates appeared to be resistant to nisin. This demonstrated that the nisin sensitivity of lactic acid bacteria found in kimchi varied considerably among isolates. In MRS broth containing nisin at concentrations of 100 to 300 IV/$m\ell$, the growth of sensitive isolates of Leuconostoc mesenteroides and Lactobacillus plantarum was inhibited for two to three days at 2$0^{\circ}C$. When nisin was added to kimchi preparations at a concentration of 100 IU/$m\ell$, the growth of lactic acid bacteria was delayed and reached a maximum two days later than that in kimchi without nisin. These results suggest the possible use of nisin in kimchi preparation, at recommended levels, to control the lactic acid fermentation. Scanning electron micrographs of a sensitive isolate L. plantarum revealed the formation of pores on cell surfaces followed by rapid cell wall destruction 1 h after the addition of nisin.

  • PDF

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
    • /
    • v.16 no.3
    • /
    • pp.344-348
    • /
    • 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.

  • PDF

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
    • /
    • v.15 no.7
    • /
    • pp.1031-1035
    • /
    • 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.

Changes of Index Microorganisms and Lactic Acid Bacteria of Korean Fermented Vegetables (Kimchi) During the Ripening and Fermentation-Part 2

  • Kim, Jong-Gyu;Yoon, Joon-Sik
    • Journal of Environmental Health Sciences
    • /
    • v.34 no.1
    • /
    • pp.70-75
    • /
    • 2008
  • The Chinese cabbage kimchi, baechoo-kimchi, is the most popular type of kimchi in Korea. This study was performed to investigate the changes of index microorganisms (aerobic bacteria, psychrotrophilic bacteria, coliforms, and Escherichia coli), lactic acid bacteria, pH, and acidity of kimchi during the long-term fermentation and ripening. A homemade-style traditional Korean baechoo-kimchi, was prepared from Chinese cabbage, red pepper, green onion, garlic, ginger, and salt-fermented anchovy sauce, and then incubated at $10^{\circ}C$ for 28 days. In the baechoo-kimchi, the number of aerobic bacteria increased with time. The number of psychrotrophilic bacteria maintained their numbers $(10^4CFU/g)$ in the kimchi during the fermentation. Coliforms and E. coli were not detected in the kimchi. The pH of kimchi decreased and the acidity of kimchi increased over time. Lactic acid bacteria, which are representative of fermentative microorganisms in the kimchi process showed rapid growth in the earlier stage of fermentation and increased steadily after 7 days. The counts of lactic acid bacteria were at a level of $10^4CFU/g$ early in the fermentation stage, reaching a level of $10^8CFU/g$ after 14 days, and at this point pH was 4.18 and acidity reached 0.63, indicating that the optimal state of kimchi fermentation. This study suggests that the lactic acid bacteria which were proliferated in kimchi during the ripening and fermentation could contribute to improving the taste and flavor of kimchi and inhibit the growth of pathogenic microorganisms that might exist in kimchi.