• Current Research on Agriculture and Life Sciences
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• v.20
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• pp.49-54
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• 2002

This study was conducted to investigate physicochemical and microbiological properties on waste composts of mushroom. The waste compost of mushroom consisted of 43.29% organic matter(O.M.), 27.0 O.M./Nitrogen, 1.60% total nitrogen, 46.48% water content, 0.64% salt content, 1.32% $P_2O_5$ 1.18% $K_2O$ and dry base. The microorganisms in the waste compost of mushroom were counted $1.6{\times}10^{10}cfu/g$. The main population of aerobic bacteria were Bacillus lentimobus, B. coagulans, B. brevis, Clostridium thermocellum, Escherichia coli, Streptomyces thermovulgaris, S. thermofuscus, Micropolyspora faeni, Aspergillus sp. and Penicillum sp..

• Microbiology and Biotechnology Letters
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• v.4 no.4
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• pp.166-178
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• 1976

Taxonomic study of 11 strains of Bacillus coagulans and 14 strains of 13 spccies of Bacillus by deoxyribonucleic acid (DNA)-DNA hybridization were conducted. Among the 11 strains of B. coagulans, 6 were isolated from soil and the rest were the authentic strains obtained from American Type culture collection (ATCC) or the Institute for Fermentation, Osaka (IFO). All strains were examined to confirm as they are expected species of B. coagulans by the methods of Cordon et al. according to Bergey's Manual (8th ed.). The intraspecific DNA homology indexes among the 11 strains of B. coagulans using strain ATCC 7050 as the standard ($^3$H labeled input DNA) showed 76％ or, more, respectively. These findings accorded well with the results of the conventional taxonomic study according to the Bergey's Manual. The interspecific DNA homology indexes between B. coagulant strain ATCC 7050 and the type cultures of B. subtilis (168), B. licheniformis (IFO 12107), B. pumilus (IFO 12110), B. firmus (ATCC 14575), B. lentus (ATCC 10840), B. circulans (ATCC 4513), B. macelans (ATCC 8244), B. polymyxa (ATCC 842), B. sphaericus (ATCC 14577), B. brevis (ATCC 8246, IFO 12334), B. laterosporus (ATCC 64), and B. pantothenticus (ATCC 14576) respectively, showed 2 to 4％, while that of between B. coagulans ATCC 7050 and Escherichia coli K-12 was less than 1 ％.

• Korean Journal of Microbiology
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• v.54 no.4
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• pp.398-409
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• 2018

In the present study, biogenic amine-forming Bacillus spp. and bacteriocin-producing lactic acid bacteria (LAB) isolated from Doenjang were generally identified through 16S rRNA gene sequencing, and the physicochemical and microbiological characteristics of cheonggukjang prepared using the isolated strains were investigated. Biogenic amine-producing bacteria from the samples were identified as Bacillus licheniformis DB102, B. subtilis DB203, B. stearothermophilus DB206, B. pumilus DB209, B. subtilis DB310, B. coagulans DB311, B. cereus DB313, B. amyloliquefaciens DB714, B. amylolique-faciens DB915, B. licheniformis DB917, B. cereus DB1019, B. subtilis DB1020, B. megaterium DB1022. The bacteriocin-producing LAB showed antibacterial effect against biogenic amine-producing Bacillus spp. were identified as Lactobacillus plantarum DLA205, L. brevis DLA501, L. fermentum DLA509, L. acidophilus DLA703, and Enterococcus faecalis DLA804. The bacteriocin produced by the LAB significantly decreased the viable numbers and the amine production ability of the biogenic amine-forming Bacillus spp. in a concentration dependent manner. Therefore, the pH, ammonia nitrogen and biogenic amine content of cheonggukjang prepared by mixed culture of the LAB and Bacillus spp. were significantly decreased compared to the control group.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.236-241
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• 1996

Starter cultures were developed for the extension of the shelf life of bread. Lactobacillus plantarum and Bifidoacterium longum were selected as the mixed culture with Propionibacterium freudenreichii. P. fredenreichii with B. longum and L. plantarum produced 2.261% and 1.715% total acid, and pH value of cultured solutions was near 3.95. Propionic acid was produced 14 ~16 mg/ml by P. freudenreichii with L. plantarum and B. longum during 17 days, which was more than that of L. brevis. The pH values of the bread were 4.83 and 4.89 in respect to B. longum and L. plantarum when the fermented products were used to make the bread. Mold was not found for 10 days of storage of the bread at room temperature when the fermented products of B. longum were used for making bread. 37$^{\circ}C$, pH 6.0 and the lowest agitation were optimum conditions for the production of propionic acid in the scaled up fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.973-978
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• 2006

This study was conducted to investigate the solubility, antioxidative and antimicrobial activity of the freeze dried chitosan-ascorbate (CAs) and chitosan-acetate (CAc). In the results of solubility, CAs was soluble over 0.5% in distilled water, vinegar, green tea, soju (distilled liquor), beer and red wine, while it was not soluble in soy sauce, soy milk, milk, orange juice, coffee, sesame oil, soy milk and soybean oil. The solubility of CAc in the liquid foods was similar to those of CAs, but it was soluble less than 0.1% in beer, and formed curd in red wine. Electron donating activity, antioxidative activity and SOD activity of CAs were 48.2, 90.6 and 67.5%, respectively, while the activities of the CAc were 0, 40.0 and 10.0%, respectively. The minimal inhibitory concentrations of CAs and CAc were $200\;{\mu}g/disc$ against Bacillus circulans, Bacillus brevis, Bacillus licheniformis, Bacillus arabitane and Bacillus sterothermophillus, $400\;{\mu}g/disc$ against Escherichia coli O157, Listeria monocytogenous, Bacillus cereus and Bacillus subtilis. There was no significant difference in Hunter's L* value between CAs and CAc $(81.95{\sim}82.97)$, but Hunter's a* and b* values of the CAs was higher than those of CAc. While sour and bitter tastes of CAs were lower than those of CAc, there was no significant difference in astringent taste. From these results, it suggested that CAs has more extensive utility in liquid foods with antimicrobial and antioxidant activity as well as sensory quality compared to CAc.

• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.6
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• pp.435-439
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• 2004

Three Bacillus strains were isolated from soil samples. Morphological and physiologi­cal characterization indicated that the isolated strains were B. mycoides, B. licheniformis and B. brevis. White pepper was produced from black pepper by the fermentative method using the isolates in shake flaks as well as in a large-scale fermenter. Volatile oil and piperine contents of the product were $3.2\%$ (v/w) and $4\%$ (v/w) respectively. The moisture content was $15\%$. The mi­crobial contamination was less than 10 per 100 g. The product also exhibited excellent storage stability.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.524-530
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• 2017

Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. Methods: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer. Results: L. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with b-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of b-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB). Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from ${\sim}2.6{\mu}g/mL$ to $6.5{\mu}g/mL$ and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

• Food Science and Preservation
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• v.31 no.2
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• pp.227-234
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• 2024

This study was designed to compare the whitening effects of 60% ethanol extracts of Trigonotis radicans var. sericea (TR) and Lactobacillus brevis-fermented T. radicans var. sericea (FTR). Measurement of cytotoxicity in B16-F10 melanoma cells to confirm the whitening effect, FTR showed higher cell viability than TR. FTR showed inhibitory activity on melanin contents similar to the normal group at concentrations of 50 and 100 ㎍/mL. MITF expression was used to confirm the effect on melanogenesis-related protein expression. TR and FTR showed significant concentration-dependent decrease, and FTR showed lower expressions than the normal group at concentrations of 25, 50, and 100 ㎍/mL. Additionally, the mRNA expression of melanogenesis-related genes (MC1R, Rab27a, TGF-β1 and Myo5a) were measured by RT-qPCR to confirm the whitening effect. In MC1R expression at a concentration of 100 ㎍/mL in FTR showed effective inhibitory activities, and in TGF-β1 expression, TR and FTR both showed effective activities compared to normal groups even at low concentrations. Results of myo5a and Rab27a, a similar pattern was shown, and FTR showed effective inhibitory activities at a concentration of 100 ㎍/mL. As a result, FTR had higher whitening effects through bioconversion and is expected to be a good material for whitening functional cosmetics.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.11
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• pp.1686-1689
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• 2003

The ability of ten probiotic bacteria to bind a common food carcinogen aflatoxin $G_1$,$G_2$ and $B_2$ was assessed. The strains were incubated in vitro with aflatoxins and the toxin residues in the supernatant were measured using high performance liquid chromatography. The aflatoxin $G_1$ binding capacity of the strains was found to strain dependent, most efficient binding of AF$G_1$ was observed by L. acidophilus CU028 and L. brevis CU06 which bound approximately 50%. L. acidophilus CU028 was capable of bind approximately 67% of AF$G_2$, difference in their binding ability showed statistical significance (p>0.05). L. acidophilus CU028 and L. helveticus CU 631 were the best binders and the strains were observed to possess variable AF$B_2$-binding ability in the range was from 38.0% to 55.9%. Lactobacillus acidophilus CU028 was the best common binders of the three types of food carcinogen aflatoxins. The application of binding phenomenon in the removal of mycotoxins from contaminated feeds is urgently needed to improve the safety of feeds.

• Biomolecules & Therapeutics
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• v.18 no.3
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• pp.308-315
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• 2010

Essential oil-excluded Artemisia princeps Pamp var Ssajuarissuk (AP) was fermented with Lactobacillus brevis K-1, which was isolated from cabbage Kimchi, and the anti-inflammatory effects of AP and fermented AP (FAP) on lipopolysaccharide (LPS)-induced inflammatory response in peritoneal macrophages were investigated. AP and FAP inhibited LPS-induced TNF-$\alpha$, IL-$1{\beta}$, COX-2, iNOS and COX-2 expression, as well as NF-${\kappa}B$ activation. AP and FAP also reduced ear thickness, inflammatory cytokine (TNF-$\alpha$, IL-$1{\beta}$ and IL-6) expression and NF-${\kappa}B$ activation with 12-O-tetradecanoylphorbol-13-acetate (TPA) induced dermatitis in mice. Furthermore, AP and FAP also reduced exudate volume, cell number, protein amount, inflammatory cytokines (TNF-$\alpha$, IL-$1{\beta}$ and IL-6) expression and NF-${\kappa}B$ activation in carrageenan-induced air pouch inflammation in mice. The inhibitory effects of FAP were more potent than those of non-fermented AP. Based on these findings, we propose that FAP can improve inflammatory diseases, such as dermatitis, by inhibiting the NF-${\kappa}B$ pathway.