• Applied Biological Chemistry
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• v.46 no.4
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• pp.367-375
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• 2003

The puree of Rubus coreanus was fermented using lactic acid bacteria and its biological activities were examined. Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, and Streptococcus thermophilus KCCM 40430 were used as a single or mixed starter for the lactic acid fermentation, and their cultures at the late logarithmic growth phase were inoculated to final concentration of 2% (v/v). L. casei fermented the puree of Rubus coreanus best when used as a single starter, and the culture of L. casei and L. lactis with the inoculation ratio of one to one showed the highest fermentation activity when used as a mixed starter. However, the fermented broth of the puree of Rubus coreanus using L. acidophilus and S. thermophilus showed the best results in the sensory evaluation. The optimal lactic acid fermentation conditions were as follows; the concentration of oligosaccharide added was 1% (w/v), pH of puree and fermentation temperature were 4.0 and $37^{\circ}C$, respectively, and fermentation time was $72{\sim}96$ hours. Glucose and fructose were major free sugars, and the content of lactic acid was 698.2 mg/100 g in the fermented broth. The fermented broth of the puree of Rubus coreanus showed the electron donating ability and nitrite scavenging ability with the value of 69% and 38.3% at pH 1.2, respectively. SOD-like activity and inhibitory activity on xanthine oxidase were also found in the fermented broth with the value of 60.3% and 41.8%, respectively. When the antimicrobial activities of the fermented broth were examined, it showed the highest growth inhibitory activity against Escherichia coli O-157:H7, and also contained antimicrobial activities against Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus.

• Korean Journal of Food Science and Technology
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• v.21 no.5
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• pp.686-690
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• 1989

Non sticky short grain rice was liquidized by ${\alpha}-amylase$ from Bacillus species after cooking 20min at $121^{\circ}C$ and a lactic acid bacteria fermentation proceeded. The product using mixed culture of S. thermophilus, L. bulgaricus and L. plantarum was superior than the one of any single or mixed culture. The most acceptable pH of it was 3.70. It is suggested that L. plantarum is more deeply related to the product quality. Skim milk promoted lactic acid fermentation but the quality of the final product was not acceptable in the result of sensory evaluation. The acceptable dilution rate of final product was 1:3 (rice: water) by weight.

• Journal of Microbiology and Biotechnology
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• v.26 no.7
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• pp.1182-1189
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• 2016

Lactobacillus brevis ATCC 14869 exhibited a carbon catabolite derepressed phenotype that has ability to consume fermentable sugars simultaneously with glucose. To evaluate this unusual phenotype under harsh conditions during fermentation, the effects of lactic acid and hydrogen ion concentrations on L. brevis ATCC 14869 were examined. Kinetic equations describing the relationship between specific cell growth rate and lactic acid or hydrogen ion concentration were deduced empirically. The change of substrate utilization and product formation according to lactic acid and hydrogen ion concentration in the media were quantitatively described. Although the simultaneous utilization has been observed regardless of hydrogen ion or lactic acid concentration, the preference of substrates and the formation of two-carbon products were changed significantly. In particular, acetic acid present in the medium as sodium acetate was consumed by L. brevis ATCC 14869 under extreme pH of both acid and alkaline conditions.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.195-204
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• 1996

This study was conducted to enhance the shelf-life of Kimchi and to make the unique taste of Kimchi by fermentation control. Kimchis, Prepared by win baechu soaked in 10% salt solutions containing 0.2-0.3% organic acids (OS-Kimchi), acetic acid, citric acid (CA-Kimchi), lactic acid, its mixtures and formic acid+acetic acid+fumalic acid+malic acid+citric acid(FAFMC), were examined for pH, titratable acidify, sensory evaluation, the number of total microbe and lactic acid bacteria, content of organic acids and texture during fermentation at 1$0^{\circ}C$. The decrease of pH and the increase in acidity, CA-Kimchi showed lower than those of control and various OS-Kimchi. Total microbe, lactic acid bacteria, content of lactic acid of CA-Kimchi were lower than those of control. The hardness of CA-Kimchi measured instrumentally was higher than that of control. Sensory scores of CA-Kimchi were also lower than those of control, so the Kimchi maintained good crispness and overall taste.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.4
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• pp.533-540
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• 2006

In this study, the possibility of green tea waste (GTW) as a new ingredient of byproducts-mixed silage was investigated. Characteristics of GTW were low in dry matter (DM) content (20%), and high in crude protein (30 to 36%) and tannins (8.5%). The GTW was added to mixed silages composed of tofu cake, rice straw and rice bran that are locally available in Japan. In experiment 1, the effect of GTW addition to silage made from various patterns of byproducts mixture based on tofu cake was studied. In experiment 2, the effect of GTW addition and storage temperature on fermentation characteristics, nutrient contents and in vitro ruminal gas production of byproducts-mixed silages were examined. In experiment 1, GTW addition on tofu cake accelerated acetic, propionic and butyric acid accumulation in the silage. When rice straw was mixed with tofu cake, DM content was increased from 47 to 56%, lactic acid was the main acid and the pH was decreased below 4.2. In this case, GTW addition to those mixtures did not affect acid concentrations of the silage. In experiment 2, GTW addition to the byproducts mixture increased lactic acid concentration, decreased the pH and DM loss of the silages. In GTW treatments, tannin concentration was lower in the silage stored at $30^{\circ}C$ than $15^{\circ}C$. Addition of GTW into the silage also increased in vitro ruminal gas production. It was concluded that addition of GTW into byproducts-mixed silage enhanced lactic acid fermentation when there were insufficient materials for lactic acid production. Utilization of GTW as an ingredient in mixed silages would be effective in enhancing fermentation characteristics, lowering tannin content and in vitro ruminal gas production.

• Korean Journal of Agricultural Science
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• v.49 no.3
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• pp.571-582
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• 2022

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

• Animal Bioscience
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• v.35 no.1
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• pp.39-46
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• 2022

Objective: The fermentation profile and silage quality of 3 Italian ryegrass (Lolium multiflorum Lam.) cultivars (cvs. Devis, Hellen, and Trinova) treated with 5 nitrogen doses (0, 50, 100, 150, and 200 kg/ha) were evaluated. Methods: The experiment was laid out in split plot in randomized complete block design with three replications. Annual ryegrass cultivars used in this study have been commonly grown in Turkey. Nitrogen doses were set in main plot and cultivars in split plot in the field. Plants were harvested at full-flowering stage with dry matter content about 220 g/kg for first cutting and 260 g/kg for second cutting. Harvested plants were chopped theoretically into 2 to 3 cm lengths for ensiling. Chopped fresh materials were ensilaged by compressing in 2 L plastic jars about 3±0.1 kg. Results: Effects of N doses on dry matter, neutral detergent fiber, acid detergent fiber, dry matter digestibility, relative feed value, crude protein, pH, ammonia nitrogen, lactic acid, acetic acid, and lactic acid/acetic acid were statistically significant while water soluble carbohydrate, ash and organic matter were not statistically different. Ammonia nitrogen, crude protein, ash, organic matter, lactic acid, and lactic acid/acetic acid were affected by cultivars, but the other parameters were not. Increasing nitrogen applications positively affected the chemical composition of annual ryegrass silage. The significant increase in protein content was remarkable, however, silage fermentation properties were adversely affected by the increasing nitrogen dose. Conclusion: It can be recommended 150 kg/ha nitrogen dose for annual ryegrass harvested at full blooming stage. Even though the silage fermentation properties of the used cultivars were similar, cv. Devis gave better results than the others in terms of silage pH and relative feed value.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1208-1212
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• 1997

Isolation and identification of predominant microorganisms in fermented squid with low salt were carried out during fermentation at $10^{\circ}C$. Dominant strains were lactic acid bacteria(80%) including Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc sp., Pediococcus sp. and Streptococcus sp. Leuconostoc, Pediococcus and Streptococcus were shown in the early stage of fermentation and gradually increased until optimum stage of squid fermentation, and then decreased rapidly. Lactobacillus grew lastingly during fermentation. Yeasts were detected in the middle stage of fermentation and shown rapid increase after the last stage of fermentation, suggesting that yeasts participate in putrefaction of fermented squid with low salt.

• KSBB Journal
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• v.14 no.2
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• pp.181-187
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• 1999

We have investigated industrial media for lactic acid fermentation to reduce the cost of nitrogen sources. Corn steep liquor (CSL) was successfully used at 5% (v/v) in batch fermentations. Use of soluble CSL improved the productivity about 20% with an advantage of clearer fermentation broth. Yeast extract-complemented CSL improved the productivity about 20% with an advantage of clearer fermentation broth. Yeast extract-complemented CSL media further increased the increased the productivity. It was found that 3.1 g/L yeast extract and 5% CSL could be an effective substitute for 15 g/L yeast extract in 10% glucose medium. Brewing yeast was also used as a sole nitrogen source equivalent to 5% CSL. A continuous culture coupled with cell-recycle by microfiltration at the dilution rate of 0.05-0.065 h-1 led to the highest lactic acid productivity. Lactic acid was recovered by electrodialysis from the cell free broth. Depleted cell free broth supplemented with 5-10 g/L of yeast extract performed reasonably in batch and continuous cultures. Reuse of the fermentation broth may reduce the cost of raw materials as well as minimize the fermentation wastes.

• Journal of The Korean Society of Grassland and Forage Science
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• v.41 no.4
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• pp.302-307
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• 2021

In the current study, lactic lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus were used as a mixed additive for the production of Orchardgrass silage by ensiled method and nutritional change fermentation ability and microbial content of experimental silages. The addition of LAB to Orchardgrass during ensiling process rapidly reduced the pH of the silages than the non-inoculated silages. In addition, the lactic and acetic acid content of silage was increased by LAB strains than the non-inoculated silages whereas butyric acid content was reduced in silage treated with LAB. A microbiological study revealed that higher LAB but lower yeast counts were observed in inoculated silages compared to non-inoculated silage. Overall data suggested that the addition of LAB stains could have ability to induce the fermentation process and improve the silage quality via increasing lactic acid and decreasing undesirable microbes.