• Journal of the korean veterinary medical association
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• v.20 no.10
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• pp.600-606
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• 1984

• Journal of the korean veterinary medical association
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• v.26 no.1
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• pp.3-13
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• 1990

• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.583-591
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• 2022

The purpose of this study was to determine the incidence of dental erosion according to the type of lactic acid bacteria fermented oil and to identify a method for preventing dental erosion. For the lactic acid bacteria fermented milk, liquid fermented milk, condense-stirred type fermented milk, and condense-drink type fermented milk were used, and bovine tooth specimens used in the experiment were used. As a method to prevent dental erosion, the method of adding calcium to the lactic acid bacteria fermented milk, the method of applying high and low concentrations of fluoride to the teeth before exposure to the lactic acid bacteria fermented milk, and the method of applying these two methods together were measured to measure the preventive effect of dental erosion. As a result of immersing the specimen in the experimental beverage, the surface hardness of liquid fermented milk decreased the most. When comparing the difference in surface hardness before and after prophylaxis care, the Ca 2% group and the NaF 0.05%+Ca 0.5% group showed no significant difference from the negative control group, confirming that it is an effective method for preventing dental erosion. However, considering the change in taste and the stability of ingredients, a method of adding calcium at a low concentration rather than adding a high concentration of calcium is proposed. Therefore, it is recommended to use low-concentration calcium and low-concentration fluoride together to recognize the possibility of dental erosion when ingesting lactic acid bacteria and to prevent dental erosion caused by it.

• The Microorganisms and Industry
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• v.33 no.3
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• pp.8-10
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• 2007

• Korean Journal of Animal Reproduction
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• v.1 no.1
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• pp.29-33
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• 1977

• Journal of the korean veterinary medical association
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• v.15 no.4
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• pp.203-208
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• 1979

• Journal of Veterinary Clinics
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• v.31 no.3
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• pp.199-205
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• 2014

Acidosis conditions either acute or chronic following ingestion of excessive amounts of readily fermented carbohydrate are great production problems for goat in Bangladesh. This study designed to investigate the prevalence of lactic acidosis and then response to different therapeutic agents. For this purpose, 1,128 goat were examined at outdoor District Veterinary Hospital, Faridpur, Bangladseh for treatment of which 40 goats were found positive for lactic acidosis showing 3.55% prevalence of disease. The highest occurrence found in female (4.64%) of over 3 years age (4.64%) in indigenous goat (2.7%). For therapeutic assessment the forty affected goats were divided into four groups A, B, C and D comprising of 10 animals each. Group A were given magnesium hydroxide 8% w/v at 1 g/kg body weight orally. In group B magnesium hydroxide 8% w/v at a dose as group A combination with 7.5% sodium bicarbonate at the rate of 0.9 ml/Kg body weight intravenously administered. Goat in group D were treated with mixture of ginger, nuxvomica, sodium carbonate, cobalt sulphate, dried ferrous sulphate and thiamin mononitrate at the rate of 1 g/kg body weight orally. Goat of group C treated with combination drugs of group A, B and D. The rectal temperature, pulse rate, respiration rate, was performed before and after treatment. It was found that the highest recovery in group C with an average period of $21{\pm}1.8$ hours. It was concluded that lactic acidosis is a common disease of goats and its severity can be effectively reduced by using combination drugs.

• The Korea Swine Journal
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• v.26 no.8 s.300
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• pp.174-177
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• 2004

• Pediatric Infection and Vaccine
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• v.24 no.3
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• pp.168-177
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• 2017

Purpose: The purpose of this study was to analyze the clinical features and risk factors of invasive infections caused by Lactobacillus spp. and Saccharomyces spp., components of commercially available probiotics. Methods: We analyzed demographic and clinical data from children ${\leq}18$ years of age with an invasive infection caused by Lactobacillus spp. or Saccharomyces spp. at the Asan Medical Center Children's Hospital from January 1998 to June 2016. Probiotic consumption data were also analyzed. Results: During the study period, a total of 24 episodes of invasive infections were caused by Lactobacillus spp. (n=16) and Saccharomyces cerevisiae (n=8). Along with the increase of probiotic use (755,594 [days/1,000 patient-admission days] in 2001 to 2005, 1,444,066 in 2006 to 2010, and 6,904,736 in 2011 to 2016), the incidence of probiotic-associated invasive infection increased ($R^2=0.70$). The median age of the patients was 1.8 years (range, 2 months to 17 years), and most of them had underlying medical conditions. The 30-day mortality rate was 20.8% (5/24), and 11 (45.8%) of these patients resulted from a severe invasive infection. We determined the risk factors for invasive infection to be: previous intensive care unit stay (odds ratio [OR], 3.0; 95% confidence interval [CI], 1.5 to 6.1] and the presence of a central venous catheter (OR, 2.2; 95% CI, 1.2 to 4.3). Conclusions: Although the probiotic-associated invasive infections rarely occurred in children, the incidence has increased along with probiotic pressure. Judicious use of probiotics is mandatory, especially in young children with underlying medical conditions and continuous surveillance will be needed to minimize the safety concerns.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1450-1457
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• 2015

The anti-inflammatory effect of ethanol extracts from Hizikia fusiformis fermented with and without lactic acid bacteria was compared in lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages. The fermentation was done using Weissella sp. SH-1 and Lactobacillus casei in a mixture of glucose and lactate source at $30^{\circ}C$ for 30 days. As a result, we confirmed that the fermentation of H. fusiformis with lactic acid bacteria inhibited LPS-stimulated nitric oxide (NO) production and the expression of inducible nitric oxide synthase (iNOS), cyclooxygenase (COX)-2, interleukin (IL)-6, tumor necrosis factor ${\alpha}$, and IL-$1{\beta}$ as important inflammatory factors. During a comparison analysis, we found that L. casei fermented groups significantly suppressed NO production by regulating iNOS and COX-2 expression. Also, the effective suppression of pro-inflammatory cytokine and LPS-induced activation of mitogen- activated protein kinase indicated that the fermentation using Weissella sp. SH-1 and L. casei may provide an increment towards the extraction of active components, which are effective anti-inflammatory agents.