• Biotechnology and Bioprocess Engineering:BBE
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• v.9 no.1
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• pp.52-58
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• 2004

An unstructured mathematical model for lactic acid fermentation was developed. This model was able to predict the inhibition effects of lactic acid and glucose and was con-firmed to be valid with various initial concentrations of lactic acid and glucose. Simulation of energy production was made using this mathematical model, and the relationship between the kinetics of energy metabolism and lactic acid production was also analyzed.

• Transactions of the Korean hydrogen and new energy society
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• v.13 no.4
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• pp.321-329
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• 2002

Clostridium butyricum, Lactobacillus amylophillus, Lactobacillus amylovorus, Lactobacillus acidophillus, AI-9 produced hydrogen and /or organic acids using glucose, lactose and starch at the anaerobic culture conditions. Cl. butyricum NCIB 9576 evolved 1,700 ml H2/L-culture broth and accumulated butyric acid, acetic acid, propionic acid and ethanol in its culture broth when lactose was used as a carbon source during 24 hrs of fermentation. L. amylovorus ATCC 33620 accumulated lactic and acetic acids and some reducing sugars when starch was used as a carbon source without hydrogen production. Instead of starch as a carbon source, L. amylovorus ATCC 33620 produced lactic acid from algal biomass during fermentation and the acid-heat or freeze-thaw pretreatment of algal biomass accelerate the lactic acid fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.11
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• pp.1606-1610
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• 2002

The dynamics of fermentation were studied with Italian ryegrass ensiled in the laboratory silos. The silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5, 7 and 14 days after ensiling, respectively. The samples were taken from three silos at each sampling time for chemical analyses. Mono-and disaccharides composition was determined for glucose, fructose and sucrose by high performance liquid chromatography. The Italian ryegrass silage succeeded to achieve lactate type fermentation; high values of lactic acid (85.83 g/kg) and lactic acid/acetic acid at the end of ensiling (14 day), low values of pH (3.74), acetic acid (5.38 g/kg), ethanol (19.20 g/kg) and $NH_3-N/Total\;N$ (75.84 g/kg), no or only small amounts of butyric acid, valeric acid and propionic acid. The fermentation dynamics showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days. Mono-and disaccharides composition largely decreased within initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within initial 0.5 day of ensiling, and fructose and glucose contents showed an initial rise during ensiling, and then decreased gradually. These indicated that the enzymes of plant tissue were active within 2 days of ensiling, which caused the initial rise in fructose and glucose from the hydrolysis of sucrose and fructans. After 5 days of ensilage, glucose was consumed completely, suggesting that glucose was the first fermentation substrate. After 2 days of ensiling, sum amounts of lactic acid and remaining mono-and disaccharides proved to be larger than the quantity of mono-and disaccharides in the initial grass. From the facts mentioned above, it was suggested that considerable amounts of lactic acid were produced from some other substrate such as fructans than initial mono-and disaccharides.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.445-454
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• 2022

This study aimed to improve the physiological activity of onion juice via lactic acid bacterial fermentation. Seven types of lactic acid bacteria were used for the fermentation of onion juice. The pH and sugar content of the onion juice decreased, while its titratable acidity increased after lactic acid bacteria fermentation, and the cell count of lactic acid bacteria was 7.31-10.40 log CFU/mL. The total free sugar content decreased, while the total organic acid content increased in the fermented onion juice. Quercetin content of the fermented juice was 0.13-0.53 mg/kg. The total polyphenol and flavonoid contents increased after fermentation. Additionally, the 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical cation scavenging activities were increased by fermentation. Overall, lactic acid bacteria fermentation of onion juice enhanced its physiological activity. Based on these findings, Bifidobacterium breve KCTC 3441 was selected as the onion juice fermentation strain.

• Journal of Microbiology and Biotechnology
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• v.34 no.2
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• pp.306-313
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• 2024

Given the diversity of vegetables utilized in food fermentation and various lactic acid bacteria (LAB) populations in these materials, comprehensive studies on LAB from vegetable foods, including kimchi, are imperative. Therefore, this study aimed to investigate the obesity-related inflammation response of three metabolites-phenyllactic acid (PLA), indole-3-lactic acid (ILA), and leucic acid (LA)-produced by LAB (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi. Their effects on tumor necrosis factor-α-induced changes in adipokines and inflammatory response in adipose-derived human mesenchymal stem cells were examined. The study results showed that PLA, ILA, and LA, particularly PLA, effectively reduced lipid accumulation and triglyceride, glycerol, free fatty acid, and adiponectin levels. Furthermore, the identified metabolites were found to modulate the expression of signaling proteins involved in adipogenesis and inflammation. Specifically, these metabolites were associated with enriched expression in the chemokine signaling pathway and cytokine-cytokine receptor interaction, which are critical pathways involved in regulating immune responses and inflammation. PLA, ILA, and LA also suppressed the secretion of pro-inflammatory cytokines and several inflammatory markers, with the PLA-treated group exhibiting the lowest levels. These results suggest that PLA, ILA, and LA are potential therapeutic agents for treating obesity and inflammation by regulating adipokine secretion and suppressing pro-inflammatory cytokine production.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.12
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• pp.1727-1734
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• 2005

The fermentation characteristics and mono- and di-saccharides compositions during the early stage of ensiling were studied with a temperate grass, Italian ryegrass (Lolium multiflorum Lam.) and a tropical grass, guineagrass (Panicum maximum Jacq.). The laboratory silos were kept in the room set at 25$^{\circ}C$, and then were opened on 0.5, 1, 2, 3, 5 and 7 days (14 days in Italian ryegrass) after ensiling, respectively. The Italian ryegrass silage showed a fast and large pH decrease caused by a fast and large production of lactic acid during the first 5 days of ensiling and succeeded to achieve lactic acid type fermentation; high lactic acid/acetic acid and lactic acid content at the end of ensiling (14 days), low values of pH (3.74), acetic acid, ethanol and ammonia-N/total nitrogen, none or only small amounts of Butyric acid, valeric acid and propionic acid. The guineagrass silage showed a slow decrease in pH and a slow increase in lactic acid content during the full ensiling period, causing a high final pH value, low contents of lactic acid, acetic acid, total volatile fatty acids and total organic acids. In Italian ryegrass silage, mono- and di-saccharides compositions decreased largely within the initial 0.5 day (12 h) of ensiling. Sucrose disappeared rapidly within the initial 0.5 day of ensiling, but fructose and glucose contents showed an initial rise by the activity of enzymes in plant tissues, and then decreased gradually. On the other hand, the contents of monoand di-saccharides in guineagrass showed the largest decreases due mainly to plant respiration within the initial 0.5 day of ensiling, and no initial rises in fructose and glucose contents during the early stage of ensiling because of the absence of fructans which are hydrolyzed into fructose and glucose in temperate grasses. In both silages, the rate of reduction in mono- and di-saccharides compositions within the initial 5 days of ensiling was ranked in the order of glucose>fructose>sucrose, suggesting that glucose and fructose might be more favorably utilized than sucrose by microorganisms and glucose is the first fermentation substrate. It was concluded that the silage made from Italian ryegrass with high moisture content had a good fermentation quality owing to the dominance of lactic acid bacteria and active lactic acid fermentation during the initial stage of ensiling. These results can be explained by rapid plant sap liberation and the high activity of plant enzyme hydrolyzed fructans into fructose and glucose within the initial 2 days of ensiling, which stimulate the homofermentative lactic acid bacteria growth. In ensiling a temperate grass, the physical characteristics may ensure the rapid onset of fermentation phase, which results from the smaller losses of water-soluble carbohydrates during the initial stage of ensiling and providing sufficient water-soluble carbohydrates for lactic acid bacteria. The silage made from guineagrass with intermediate dry matter and high initial mono- and di-saccharides content was stable silage. This could be explained by the higher incorporation of air during the very early stage of ensiling and the restriction of cell breakdown and juice release due to the properties of a tropical grass with coarse porosity and stemmy structures. These physical characteristics delayed the onset of lactic acid bacteria fermentation phase by extending the phases of respiration and aerobic microorganisms activity, causing the higher loss of water-soluble carbohydrates and the shortage of lactic acid bacteria fermentation substrates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.2
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• pp.151-157
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• 2015

This study was conducted to evaluate the effect of lactic acid bacterial fermentation on the antioxidant and anti-inflammatory activity of an edible brown alga, Eisenia bicyclis. Lactic acid bacteria were inoculated into and cultivated in E. bicyclis water extract. The antioxidant activity of the extract was assayed before and following fermentation. Antioxidant activity was determined by assaying the levels of radical scavenging activity against 2,2'-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical and alkyl radical. The lactic acid bacterial fermentation of E. bicyclis extract resulted in enhanced antioxidant activity. The greatest enhancement of antioxidant activity was seen in the DPPH radical scavenging assay, in which E. bicyclis extract was fermented by Pediococcus pentosaceus MBP-34 strain for 12 h. This fermented extract also exhibited higher inhibitory activity (96.66%) on nitric oxide production compared with other lactic acid bacterial fermented extracts or raw extract (189.60%). In conclusion, fermentation by bacterial strain is an attractive strategy for developing value-added food ingredients.

• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.1-5
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• 2015

Lactic acid, the most widely occurring hydroxy-carboxylic acid, has traditionally been used as food, cosmetic, pharmaceutical, and chemical industries. Even though it has tremendous potential for large scale production and use in a wide variety of applications, high cost lactic acid materials are primarily problems. Lactic acid can be obtained on either by fermentation or chemical synthesis. In recent years, the fermentation approach has become more successful because of the increasing market demand for naturally produced lactic acid. Generally, lactic acid was produced from pure starch or from glucose. As an alternative, biomass which is the most abundant renewable resources on earth have been considered for conversion to readily utilizable hydrolysate. In this study, we conducted the fermentation method to produce L(+)-lactic acid production from pretreated hydrolysate was investigated by Lactobacillus rhamnosus ATCC 10863. The hydrolysate was obtained from pretreatment process of biomass using Ammonia percolation process (AP) followed by enzymatic hydrolysis. In order to effectively enhance lactic acid conversion and product yield, controlled medium, temperature, glucose concentration was conducted under pure glucose conditions. The optimum conditions of lactic acid production was investigated and compared with those of hydrolysate.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.397-404
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• 2002

Soybean curd residue (SCR) was fermented by lactic acid bacteria, Lactobacillus rhamnosus LS and Entercoccus faecium LL, isolated from SCR. The pH, titratable acidify and viable cell counts were determined from the fermented SCR to evaluate the lactic acid production and growth of lactic acid bacteria. Optimal amounts of pretense enzyme and glucose, and ideal fermentation time for SCR fermentation were estimated by response surface methodology (RSM). Raw SCR fermented by indigenous microorganisms had 0.78 % titratable acidity, The acid production in SCR fermented by L. rhamnosus LS was greatly enhanced by the addition of glucose and lactose. However only glucose increased acid production by Ent. faecium LL. The proof test of SCR fermentation demonstrated that similar results for titratable acidity, tyrosine content and viable cell counts to that predicted could be obtained by the at optimized fermentation conditions. In the presence of 0.029 % (w/w) pretense enzyme and 0.9% (w/w) glucose, the SCR fermented by Ent. faecium LL showed 1.07% (w/v) of titratable acidity, 1.02 mg% tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts. With the SCR fortified with 0.033% pretense enzyme and 1.7% glucose, L. rhamnosus LS showed 1.8% (w/v) of titratable acidity, 0.92 mg% of tyrosine content and 2$\times$10$^{9}$ (cfu/g) of viable cell counts.

• Korean Journal of Organic Agriculture
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• v.25 no.2
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• pp.461-473
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• 2017

Total mixed ration (TMR) including concentrate diet and roughage together have been used for the ruminant animal. Relatively high concentrations of moisture and water soluble carbohydrate are representative feature of TMR. Those moisture and water can also provide a niche for bacterial growth. Therefore, a possible fermentation of TMR induced by micro-organism is generally accepted. The present study hypothesized that different lactic acid bacteria could alter fermentation of TMR and subsequently rumen fermentation. Three lactic acid bacteria, Lactobacillus paracasei (A), L. plantarum (B) and L. parabuchneri (C), were employed and 7 treatments under full factorial design were compared with control without inoculation. TMR for dairy cow was used. Significant alterations by treatments were detected at lactic acid and butyric acid contents in TMR (p<0.05). Treatment AC (mixture of A and C) and BC (mixture of B and C) showed great lactate production. Great butyrate production was found at treatment C. At in vitro rumen fermentation, treatments B, C and AB (mixture of A and B) showed significantly great total gas production (p<0.05). All treatments except treatments B and AB, showed less dry matter digestibility, significantly (p<0.05). Total volatile fatty acid production at treatment AC was significantly greater than others (p<0.05). In individual volatile fatty acid production, treatment AB and AC showed great acetate and propionate productions, significantly (p<0.05). This study investigated correlation between organic acid production in TMR and rumen volatile fatty acid production. And it was found that butyric acid in TMR had significant negative correlation with acetate, propionate, total volatile fatty acid, AP ratio and dry matter digestibility.