• Polymer(Korea)
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• v.37 no.2
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• pp.249-253
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• 2013

From poly(lactic acid) (PLA) and poly(propylene carbonate) (PPC) synthesized using $CO_2$, a PLA/PPC/PLA layered film is prepared by coextrusion and then stretched to uniaxial orientation. The mechanical, optical, and barrier properties and shrinkage of the prepared film were investigated in detail. The maximum shrinkage of PLA/PPC/PLA film reached to 60% at $75^{\circ}C$. With increasing PPC content, the ratio of shrinkage of the film was increased and its shrinkagerate was increased. The ratio of shrinkage of the film decreased with increasing stretching temperature. The prepared film has oxygen and vapor transmission barrier properties. In this study, the PLA/PPC/PLA film is expected to be commercialized as a environmentally friendly shrinkable film.

• Journal of Microbiology and Biotechnology
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• v.16 no.9
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• pp.1464-1467
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• 2006

Artemisia princeps Pampanini, which is named as Sajabalssuk (SJ-1) in Korea, was fermented with lactic acid bacteria (LAB), and their antiallergic activities were investigated. When SJ-l was fermented with some LAB isolated from human feces, the inhibition of NO production in RAW264.7 cells and antioxidant activities of SJ-1 were not affected. However, the inhibitory activity of SJ-1 against degranulation of RBL-2H3 cells induced by IgE was increased by LAB fermentation. Among the LAB tested, Bifidobacterium infantis K-525 provided the most potent inhibitory effect of SJ-1 against degranulation of RBL-2H3 cells. SJ-1 extract fermented with B. infantis K-525 (F-SJ-1) potently inhibited the mouse passive cutaneous anaphylaxis reaction induced by IgE with antigen, skin dermatitis induced by 12-O-tetradecanoylphorbol-13-acetate, and scratching behaviors induced by compound 48/80. These inhibitory activities of F-SJ-1 were more potent than those of SJ-1. These findings suggest that the inhibition of SJ-1. extract against IgE-induced allergic diseases, such as rhinitis and asthma, can be enhanced by LAB fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.346-351
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• 2009

This study was carried out to determine the rheological properties of bread doughs containing flour-ferments prepared with seed mash obtained by Koji incubation, yeast, and lactic acid bacteria, using farinograph, extensograph, amylograph, and large scale-dough mixer. According to farinograph, the addition of the flour-ferments did not influence the water-absorption rate of doughs, regardless of the kinds of flour-ferments, however, it increased development time and decreased stability of doughs. According to extensograph, both dough resistance and resistance-to-extensibility ratio increased with the addition of flour-ferments. Especially the dough containing the flour-ferments prepared with seed mash, S. cerervisiae, and L. brevis showed the highest resistance-to-extensibility ratio. According to amylograph, although the doughs containing the flour-ferments did not show the differences in gelatinization temperature and temperature at maximum viscosity with the control which does not contain the flour-ferments, they showed lower maximum viscosity than the control. They also showed lower development value and faster development time.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.509-516
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• 2007

Starters of lactic acid bacteria(LAB) were isolated from the commercial yoghurt products and the four isolates have been studied on their identification and some physiological characteristics. For the purpose of identification, microscopic examination, API test, and 16s rRNA gene sequencing were conducted. Isolate A from a yogurt product of local dairy company A was shown to be Gram-positive rod-shaped bacterium. All strains isolated were turned out to be as Lactobacillus paracasei by using a API 50 CHL kit. In contrast, isolate A was identified as a strain of Lactobacillus helveticus based on the 16S rRNA sequencing data, and L. casei ssp. casei for both B and D and L. paracasei for C. All the isolates survived the simulated gastric juice, pH 2.0 within 3 hours and sharply decreased in viability so that no viable cell was observed after 4.5 hours incubation. In addition, the four isolated strains were almost identical in antibiotic susceptibility to six different kinds of antibiotics including erythromycin ($15\;{\mu}g$), ampicillin ($10\;{\mu}g$), gentamycin ($10\;{\mu}g$), neomycin ($30\;{\mu}g$), but rather resistant to colistin ($10\;{\mu}g$) and streptomycin ($10\;{\mu}g$). It was noteworthy that four isolates were confirmed to produce antibacterial substance against foodborne pathogens of Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli 0157:H7 as test organisms based on the inhibitory zones on an MRS soft agar medium. At presence, the inhibitory factor is unknown so that further studies are required to ascertain the active factor responsible for the inhibitory activities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.129-136
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• 2024

Lactic acid bacteria (LAB) growth in processed meat products produces slime. In this study, 10 different biofilm-forming LAB, including Leuconostoc mesenteroides, Lacticaseibacillus paracasei, Levilactobacillus brevis, Lactiplantibacillus plantarum, Leuconostoc citreum, Weissella viridescens, and Latilactobacillus sakei, were isolated from various meat products and identified based on 16S rRNA gene analysis. To inhibit biofilm formation by LABs, Eisenia bicycles methanolic extract (EB) and ethyl acetate soluble fraction (EA) were used as antibacterial and antibiofilm agents, respectively. Furthermore, EA and EB were employed to synthesize gold nanoparticles (AuNPs) such as EB-AuNPs and EA-AuNPs, which could serve as antibiofilm agents against the isolated LAB. These findings demonstrate that EA, EB-AuNPs, and EA-AuNPs exhibit significant antibacterial activity against the isolated LAB. Furthermore, EB-AuNPs reduced L. citreum biofilm production, whereas EA-AuNPs inhibited L. mesenteroides and L. brevis biofilm formation. The current results suggest that EB-AuNPs and EA-AuNPs can be used as nanomaterials to inhibit LAB that form biofilms on meat products.

• Journal of Animal Science and Technology
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• v.66 no.1
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• pp.178-203
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• 2024

Constipation, which refers to difficulties in defecation and infrequent bowel movement in emptying the gastrointestinal system that ultimately produces hardened fecal matters, is a health concern in livestock and aging animals. The present study aimed to evaluate the potential effects of dairy-isolated lactic acid bacteria (LAB) strains to alleviate constipation as an alternative therapeutic intervention for constipation treatment in the aging model. Rats were aged via daily subcutaneous injection of D-galactose (600 mg/body weight [kg]), prior to induction of constipation via oral administration of loperamide hydrochloride (5 mg/body weight [kg]). LAB strains (L. fermentum USM 4189 or L. plantarum USM 4187) were administered daily via oral gavage (1 × 10 Log CFU/day) while the control group received sterile saline. Aged rats as shown with shorter telomere lengths exhibited increased fecal bulk and soften fecal upon administration of LAB strains amid constipation as observed using the Bristol Stool Chart, accompanied by a higher fecal moisture content as compared to the control (p < 0.05). Fecal water-soluble metabolite profiles showed a reduced concentration of threonine upon administration of LAB strains compared to the control (p < 0.05). Histopathological analysis also showed that the administration of LAB strains contributed to a higher colonic goblet cell count as compared to the control (p < 0.05). The present study illustrates the potential of dairy-sourced LAB strains as probiotics to ameliorate the adverse effect of constipation amid aging, and as a potential dietary intervention strategy for dairy foods including yogurt and cheese.

• Journal of Animal Science and Technology
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• v.52 no.3
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• pp.199-204
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• 2010

The objective of this study was to evaluate the effect of the different types and levels of prebiotics on intestinal microflora and fermentation products in the in vitro fermentation model. The prebiotcs used in this study were IMO (iso-malto oligosaccharide), CI (partially digested chicory-inulin), RA (raffinose) and CD (cyclodextrin). Experimental diet for growing pigs was predigested by digestive enzymes and this hydrolyzed diet was mixed with buffer solution containing 5% fresh swine feces. Then, the mixture was fermented with or without prebiotics at the concentrations of 0.5 and 1.0% for 24 h. Samples were taken at 24 h, and viable count of micoflora, gas, pH, volatile organic compounds and short-chain fatty acids were determined. The viable count of Enterobacteriaceae was significantly decreased (p<0.001) in all treatments added with prebiotics in comparison to control without prebiotics. However, the increase of lactic acid bacteria was observed in the prebiotics treatment. Gas production increased as the level of prebiotics increased. The pH values in the fermentation fluid decreased in a dose-dependent manner with increasing the concentration of prebiotics. The fermentation with prebiotics resulted in the reduction of malodorous compounds such as ammonia, hydrogen sulfide, indole and skatole. The increase in short-chain fatty acid (SCFA) production was observed in the treatments with prebiotics. In conclusion, the results of this study demonstrated that the fermentation with prebiotics was effective in reducing the formation of malodorous compounds and increasing lactic acid bacteria and SCFA. These effects depended on the concentration of prebiotics. Moreover, further study is needed to determine whether the in vitro efficacy on the reduction of malodorous compounds and increase of SCFA would also be observed in animals.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1429-1436
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• 2006

Fermentation characteristics, nutrient retention and aerobic stability of barley silages prepared using 6 commercial inoculants were evaluated using 126 mini-silos (3-L) in a completely randomized design. Whole barley forage was chopped, wilted to 39% DM and treated with water (control, S) or one of six inoculants: A (containing Lactobacillus plantarum); B (L. plantarum and Enterococcus faecium); C (L. plantarum and Pediococcus cerevisiae); D (L. plantarum, Pediococcus pentosaceus and Propionibacterium freudenreichii, plus hydrolytic enzymes); E (Lactobacillus buchneri plus hydrolytic enzymes); F (L. buchneri and P. pentosaceus plus hydrolytic enzymes). Samples of treated forage were collected for analysis at the time of ensiling, and then 18 silos of each treatment were filled, capped and weighed. Triplicate silos were weighed and opened after 1, 3, 5, 7, 33, and 61 d. On d 61, $400{\pm}5g$ of material from each silo was placed in 1-L styrofoam containers, covered with cheesecloth and held at room temperature. Silage temperature was recorded hourly for 14 d via implanted thermocouple probes. Chemical composition of the forage at ensiling was consistent with previously reported values. At d 61, pH was lowest (p<0.01) in silage S. Ammonia-N was lower (p<0.05) in silage A than in silages S, B, E, or F. Compared to pre-ensiling values, water soluble carbohydrate concentrations were elevated in silages S, A, B, C and D, and decreased in E and F. Lactic acid concentrations were similar (p>0.10) across treatments. Acetic acid levels were highest (p<0.01) in silage E and lowest (p<0.01) in silage D. Recovery of DM was lower (p<0.01) in silage F than in silages S, A, B, C, or D. On d 61, yeasts were most numerous (p<0.01) in silage D, which was the only silage in which temperature rose more than $2^{\circ}C$ above ambient during aerobic exposure. Silage D also had the highest (p<0.01) pH and ADIN content after aerobic exposure. Lactic acid and WSC content of silage D decreased dramatically during the 14-d aerobic exposure period. Yeast counts (at d 14 of exposure) were lowest (p<0.01) in silages E and F. In general, the commercial inoculants did not appear to enhance the fermentation of barley silage to any appreciable extent in laboratory silos.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.211-220
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• 2017

Objective: The aim of the present study was to investigate the effect of yeast with bacteriocin and Lactobacillus cultures (mixture of Lactobacillus agilis BCRC 10436 and Lactobacillus reuteri BCRC 17476) supplements, alone or in combination, on broiler chicken performance. Methods: A total of 300, 1-d-old healthy broiler chickens were randomly divided into five treatment groups: i) basal diet (control), ii) basal diet+0.25% yeast (Saccharomyces cerevisiae) (YC), iii) basal diet+0.25% yeast with bacteriocin (BA), iv) basal diet+Lactobacillus cultures (LAB), and v) basal diet +0.25% yeast with bacteriocin+Lactobacillus cultures (BA+LAB). Growth performance, cecal microbiota, cecal fermentation products, and blood biochemistry parameters were determined when chickens were 21 and 35 d old. Results: The supplementation of YC, BA, and BA+LAB resulted in a significantly better feed conversion rate (FCR) than that of the control group during 1 to 21 d (p<0.05). The LAB supplementation had a significant effect on the presence of Lactobacillus in the ceca at 35 d. None of the supplements had an effect on relative numbers of L. agilis and L. reuter at 21 d, but the BA supplementation resulted in the decrease of both Lactobacillus strains at 35 d. The BA+LAB supplementation resulted in higher short chain fatty acid (SCFA) in the ceca, but LAB supplementation significantly decreased the SCFA at 35 d (p<0.05). All treatments tended to decrease ammonia concentration in the ceca at 21 d, especially in the LAB treatment group. The BA supplementation alone decreased the triacylglycerol (TG) concentration significantly at 21 d (p<0.05), but the synergistic effect of BA and LAB supplementation was required to reduce the TG concentration at 35 d. The YC supplementation tended to increase the plasma cholesterol at 21 d and 35 d. However, the BA supplementation significantly decreased the cholesterol and low density lipoprotein cholesterol level at 35 d. In conclusion, the BA+LAB supplementation was beneficial to body weight gain and FCR of broiler chickens. Conclusion: The effect of BA and LAB supplementation may be a result of the growth of lactic acid bacteria enhancement and physiological characterization of bacteriocin, and it suggests that the BA and LAB supplementation level or Lactobacillus strain selection should be integrated in future supplementation designs.

• Korean Journal of Veterinary Research
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• v.48 no.2
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• pp.167-174
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• 2008

Lactic acid bacteria have been reported their beneficial roles on host including reduction of infectious diarrhea problems. In this study, preventive effect of Lactobacillus (L.) reuteri HY25101 and L. johnsonii HY25103 on porcine epidemic diarrhea virus (PEDV) was investigated in suckling piglets. Two groups of one day old PEDV naïve piglets were orally administered L. reuteri HY25101 and L. johnsonii HY25103 for three days respectively before challenge with lethal dose of PEDV. In second experiment, passive immunized one day old piglets using colostrums containing PEDV specific IgA were used. The survival rates of the L. reuteri HY25101 administered group were significantly higher than that of L. johnsonii HY25103 administered group and viral shedding was rapidly diminished in L. reuteri HY25101 administered group. Interestingly piglets born from the sow immunized with attenuated PEDV vaccine were not completely protected from PEDV challenge, however coadministeration of L. reuteri HY25101 and colostrums containing PEDV specific IgA were more effectively prevent PEDV infection. These results suggested that dietary treatment using L. reuteri HY25101 could reduce diarrheal problem and mortality rate caused by PEDV in suckling pigs. In addition, L. reuteri HY25101 could be used as one of effective compensation treatment with attenuated live vaccine for PED.