• Journal of Dairy Science and Biotechnology
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• v.37 no.2
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• pp.115-128
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• 2019

Lactic acid bacteria obtained from traditional Kimchi were selected on the basis of their caseinolytic activity and lactose usability and examined for availability as a starter in probiotic activity. Thirty-two strains were selected as lactic acid producing bacteria in BCP agar, and two strains (KC23 and KF26) with more than 90% resistance for both acid and bile salts were selected. The two strains were identified as L. plantarum (KC23) and L. paracasei (KF26) by API 50 CHL system and 16S rRNA sequence analysis. L. plantarum (KC23) was finally selected based on its biochemical characteristics for lactose and raffinose usability. Free tyrosine content increased rapidly in 10% skimmed milk medium, from $24.1{\mu}g/mL$ after 8 h to $43.9{\mu}g/mL$ after 16 h. Additionally, the caseinolytic clear zone of 12 mm of L. plantarum (KC23) was greater than the 9 mm zone of commercial L. acidophilus CSLA. The bacterium exhibited mesophilic growth and yielded $8.9{\times}10^8CFU/mL$ when incubated at $37^{\circ}C$ for 12 h at pH 4.25. Moreover, L. plantarum KC23 exhibited antibacterial activity as it formed a clear zone of 8-13 mm for the 5 pathogens. Adherent activity was 2.23 fold higher than that of LGG. The acidity of 10% skimmed milk fermented for 12 h was 0.74%.

• Journal of Korean society of Dental Hygiene
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• v.13 no.4
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• pp.701-711
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• 2013

Objectives : The aim of this study was to evaluate the pH and buffering capacity in some commercial fermented milks in Korea. Methods : The study was carried ouf from June to August, 2012. In 35 liquid type, 79 condense-stirred type and 71 condense-drink type fermented milks, available on the market, pH and buffering capacity were measured. Titration(with NaOH) was used to determine the buffering effect of each fermented milk. They were titrated with 1 M sodium hydroxide, added in 0.1 milliliters increments, until the pH reached about 5.5 and 7.0. Results : The average pH of tested fermented milks was $4.08{\pm}0.27$. The average pH values of fermented milks were $3.64{\pm}0.22$ in liquid type, $4.14{\pm}0.12$ in condense-stirred type, and $4.22{\pm}0.17$ condense-drink type. The average buffering capacity (pH 5.5) of tested fermented milk was $2.40{\pm}0.54$. The average buffering capacity (pH 5.5) of liquid type fermented milk was $2.37{\pm}0.33$, condense-stirred type fermented milk was $2.77{\pm}0.46$ and condense-drink type fermented milk was $2.01{\pm}0.42$. The average buffering capacity (pH 7.0) of tested fermented milks was $4.00{\pm}0.87$. The average buffering capacity (pH 7.0) of liquid type fermented milk was $3.11{\pm}0.36$, condense-stirred type fermented milk was $4.78{\pm}0.55$ and condense-drink type fermented milk was $3.58{\pm}0.59$. Conclusions : The average pH of tested fermented milks in this study was lower than pH 4.5. The type of fermented milks was an important factor for selection of fermented milk which is related with enamel erosion.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.153-159
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• 2013

Lactic acid bacteria are microorganisms that are closely associated with human and/or animal environments, and are categorized as generally recognized as safe (GRAS) organisms due to their ubiquitous appearance in foods and their contribution to the healthy microflora of mucosal surfaces. This study was performed to isolate and identify lactic acid bacteria with antagonistic effects against food-borne pathogens. A total of 3,000 acid-producing bacteria were isolated from infant feces, cattle feces, goat feces, dog feces, pig feces, vaginal tracts, vegetables, fruits, Kimchi, Jeotgal, fermented sausages, raw milk, cheese, yogurt, Cheonggukjang, Meju, and Makgeolli cultured on MRS agar with 0.05% bromocresol purple. For the isolation of bacteriocin-producing bacteria, the diameter of the clear zone was measured on MRS agar plates. Twenty-six isolates exhibited strong antibacterial activity against indicator strains such as Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella enterica serovar Enteritidis. Lactic acid bacteria were identified as Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus acidophilus, Lactobacillus amylovorus, Lactobacillus curvatus, Lactobacillus plantarum, and Pediococcus acidilactici by 16S rDNA gene sequence analysis. The results of this study suggest that the isolates could be used as potential probiotic starters for functional food applications.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.430-440
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• 1998

The average number of total viable counts for the commercial pork tested was 19/g, coliform 1.8/g, psychrophilic bacteria 15/g, heterotrophic bacteria 12/g, fecal streptococcus 6.2/100 g, Pseudomonas aeruginosa 13/100 g and none of heat-resistant bacteria and Staphylococcus was detected. That for the commercial beef tested was 130/g, coliform 5.2/g, psychrophile 140/g, heterotroph 28/g, Staphylococcus 1.2/g, fecal streptococcus 9.5/100 g, Pseud. aeruginosa 1.9/100 g and heat-resistant bacteria was not detected. That for the commercial chicken tested was 8800/g, coliform 53/g, psychrophile 4600/g, heterotroph 4700/g, fecal streptococcus 9.9/100 g, Pseudo aeruginosa 2.5/100 g. That for milk was 4700/ml, psychrophile 120/ml, heterotroph 420/ml and the others were not detected. That for the commercial cheese was 3.2/g, psychrophile 2.3/g, heterotroph 1.6/g, Staphylococcus l/g, fecal streptococcus 9.1/g. That for fermented milk was $10^{7}/ml$, heatresistant bacteria $10^{6}/ml$, fecal streptococcus 2400/100 ml, lactobacillus $3.2{\times}10^{15}/ml$, in accordance with lactic acid bacteria and the others were not detected. There was not detected any indicator organisms from ham, sausage, butter, eggs and quails in the commercial fooods tested. SPC, coliform, psychrophile and heterotroph in commercial meats stored at $10^{\circ}C$ were increased rapidly as time goes on but heat-resistant bacteria, staphylococcus, fecal streptococcus and Pseudo aeruginosa were constant. At $20^{\circ}C$, SPC, coliform, psychrophile, heterotroph and fecal streptococcus were the highest at 7 days and heat-resistant bacteria, staphylococcus and Pseudo aeruginosa were increased a little. At $30^{\circ}C$, all indicators were increased rapidly for 3 and 7 days and then decreased rapidly. All indicator organisms were increased at the level of 10/g for 14 days in meat products stored at $10^{\circ}C$, but SPC, psychrophile and heterotroph in meat products stored at $20^{\circ}C$ were increased at the level of $lO^5/g$. It showed that the indicators in meat products stored at $30^{\circ}C$ had a tendency to increase at the level of $10^{2}/g$ relative to those stored at $20^{\circ}C$. SPC, psychrophile and heterotroph in milk stored at $10^{\circ}C$ increased up to the level of $10^4/ml$, but coliform, staphylococcus, fecal streptococcus and Pseudo aeruginosa were not detected. As stored at $20^{\circ}C$ and $30^{\circ}C$, they were increased rapidly for 1 or 3 days and then constant for a long time.

• Journal of Life Science
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• v.29 no.3
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• pp.354-361
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• 2019

The red pepper (Capsicum annuum L.) is one of the most important vegetables in traditional Korean food, containing vitamins A, C, and E, polyphenol, and flavonoids. In addition, red peppers have high anti-oxidant ability and are known to be effective in preventing obesity, diabetes, hypertension, digestive disorders, stress, and aging. In this study, we investigated the effects against obesity and diabetes of both fermented and non-fermented red pepper. C57BL/6N mice with induced obesity from an eight-week 45% high fat diet (HFD) were then fed either an HFD or diets containing 2.5% non-fermented red pepper marc (NRM), 1.25% fermented red pepper marc (FRM), or 2.5% FRM for a further eight weeks. An oral glucose tolerance test was performed seven weeks after dietary intake, and body weight, liver, epididymal fat weight, serum insulin level, and HOMA-IR were measured and a lipid content test performed at eight weeks. The results show that the 2.5% FRM diet reduced body and tissue weight, lipid content, serum insulin levels, and HOMA-IR compared to the 2.5% NRM and HFD diets. These results suggest that fermented red pepper is effective against obesity and diabetes. We will use this information as the basic data for the development of health food materials using red pepper.

• Journal of the korean academy of Pediatric Dentistry
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• v.31 no.4
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• pp.714-720
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• 2004

This survey was performed as a pilot of comprehensive survey of 18-month old infants which is an important period in pediatric dentistry. Through the oral examination of 154 infants of 18-month age, labored at Pusan National University Hospital and Ilsin Christian Hospital, and direct interview with their first caregivers (mother in most cases), we investigated into the state of their weaning and feeding, between-meal snacks, oral hygiene care, tooth eruption and dental caries and obtained the results as follows : 1. 73% of the infants had not yet weaned, and 82% of which were being milked during or before sleep without oral hygine care. 2. Snacks were taken in order of fruits, biscuits, cheese, bread and candies, and beverages in order of water, fermented milks, milk, sugared juice, fresh fruit juice. 61% of the infants ate snacks irregularly. 3. The toothbrush for infants was the most popular way of oral hygiene care. The mean age of initiation of tooth brushing was 13.8 months and the mean frequency was 1.6 times a day. 4. The incisors in all infants, the 1st molars in 86%, and canines in 66% were erupted. The average number of erupted teeth was 14.1. 5. The caries prevalence rate was 27.3% and 73% of total caries was observed in maxillary deciduous incisors. dmft index was 0.97. Through these results, it was concluded that a systematic education about weaning time, mode of snacking and the way of oral hygine care is required for the parents.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.55-62
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• 2009

Milk is called an almost complete food in terms of nutrition, especially for the younger generations because it contains a number of nutrients required for growth and development. Lactose intolerance is defined as a malabsorption of lactose in the intestine with some typical symptoms of abdominal pains and bloating, and occurred at 75% of global populations, which hampers milk consumption worldwide. Lacks of milk consumption in the underdeveloped countries frequently lead to many nutrients deficiencies, so that diseases including osteoporosis, hypertension, and colon cancer are more prevalent in the recent days. Lactose in foods needs to be hydrolyzed prior to intestinal absorption. The hydrolytic enzyme responsible for splitting lactose into its monomeric forms, glucose and galactose, is called as lactase or $\beta$-galactosidase. The former is primarily used as blood sugar and energy source and the latter used in glycolipid synthesis of brain tissues in infants. Lactose is clinically diagnosed with the breath hydrogen production test as well as intestinal biopsy. Reportedly, symptoms of lactose intolerance are widely prevalent at 25% of Europeans, 50 to 80% of Hispanics, South Indians, Africans, and Jews, almost 100% of Asians and native Americans. For the adults, phenotype of lactase persistence, which is able to hydrolyse lactose, is more common in the northern Europeans, but in the other area lactase non-persistence or adult-type hypolactasia is dominant. Genetic analysis on human lactase gene continued that lactase persistence was closely related to the err site of 1390 single nucleotide polymorphism from the 5'-end. To alleviate severity of lactose intolerance symptoms, some eating patterns including drinking milk a single cup or less, consumption along with other foods, whole milk rather than skimmed milk, and drink with live yogurt cultures, are highly recommended for the lactose maldigesters. Also, delay of gastric emptying is effective to avoid the symptoms from lactose intolerance. Frequency of lactose intolerance with conventional diagnosis is thought overestimated mainly because the subjects are exposed to too much lactose of 50 g rather than a single serving amount. Thus simple and accurate diagnostic method for lactose intolerance need to be established. It is thought that fermented milk products and low- or free lactose milks help improve currently stagnant milk consumption due to lactose intolerance which contributes to major barrier in milk marketing especially in Asian countries.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.532-539
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• 2006

This study was conducted to evaluate the inhibitory effects of exopolysaccharide(EPS) produced by Streptococcus thermophilus BODY1 on rotavirus(RV). EPS was isolated from a commercial lactic acid bacteria, Str. thermophilus BODY1. The results obtained were as follows : At 0.1% of EPS, inhibitory effects of EPS on the MA-104 cell using MTT assay were, $Wa\;51.58{\pm}8.08%,\;KU \;63.09{\pm}7.58%,\;S2\;51.23{\pm}5.43%,\;YO\; 51.45{\pm}5.67%,\;K-21\;52.84{\pm}5.49%,\;NCDV\;57.50{\pm}10.85%,\;UK\;51.64{\pm}4.74%,\;KK3\;54.53{\pm}8.44%,\;JBR\;58.67{\pm}7.51%,\;S97\;50.63{\pm}5.17%,\;OSU\;55.48{\pm}5.75%,\;and\;RRV\;54.36{\pm}8.72%$, respectively. At 0.1/128%, the effects were $Wa\;5.5{\pm}6.45%,\;KU\;10.33{\pm}8.39%,\;S2\;0.98{\pm}8.39%,\;YO\;4.25{\pm}2.86%,\;K-21\;4.25{\pm}6.60%,\;NCDV\;4.01{\pm}4.12%,\;UK\;6.55{\pm}7.09%,\;KK3\;5.19{\pm}4.86%,\;JBR\;11.11{\pm}8.11%,\;S97\;6.75{\pm}6.95%,\;OSU\;10.14{\pm}8.54%,\;and\;RRV\;3.66{\pm}8.57%$, respectively. These results indicate that EPS have inhibitory effects on various serotype and sources of RV from different animals.