• Journal of Korean society of Dental Hygiene
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• v.7 no.2
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• pp.189-196
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• 2007

A study of the J health college dept of dental hygiene practice vistant a total of 35 supragingival calculus and subgingival calculus picking SEM observation and bacteria identification of the result are followings. 1. As observed by dental calculus SEM, the surface roughness appeared as peaks, valleys, and pits. 2. About bacteteria morphology blood agar plate small green zone partial hemolysis colony streptococcus observation 3. Isolated colony gram stain gram are positive display 4. Supragingival calculus at Lactococcus lactis spp. Leuconostoc spp. Streptococcus mitis, Aerococcus viridans bacteria 1, 3, 3, 16 species detection 5. Subgingival calculus at Aerococcus viridans, Leuconostoc spp. bacteria 5, 1 species detection.

• Journal of Korean society of Dental Hygiene
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• v.8 no.4
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• pp.241-250
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• 2008

In this study, specimens such as tongue, supragingival and subgingival biofilm were taken from total 20 scaling subjects who visited the oral prophylaxis practice lab at department of dental hygienics, J Health College in order to observe bacterial distributions and morphology using scanning electron microscopy(sem). as a result, this study came to the following conclusions: 1. According to observation of tongue, supragingival and subgingival biofilm through sem, it is found that there are round colonies of gram-positive cocci and gram-negative bacilli on blood agar medium. 2. The observation of bacterial morphology on dental biofilm through sem, cocci in chain cocci in cluster and bacillus(rod) respectively. 3. For tongue biofilm, it is found that a variety of bacterial species are detected, such as Granulicatolla adiacens(1), Gemella morbillorum(3), Streptococcus mitis(2), Streptococcus sanguinis(1), Aerococcus viridans (2), Streptococcus equinus(1), Leuconostoc spp.(1), Gemella haemolysans (1) and Lactococcus lactis spp.(1) respectively. 4. For supragingival biofilm, it is found that a variety of bacterial species detected, such as Aerococcus viridans(1), Gemella haemolysans(2), Leuconostoc spp.(2), Gemella morbillorum(1) and Pseudomonas fluoescens (1) respectively. 5. For subgingival biofilm, it is found that a variety of bacterial species detected, such as Leuconostoc spp.(1), Staphylococcus lugdunensis(1) and Streptococcus salivarius(1) respectively.

• Korean Journal of Clinical Laboratory Science
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• v.54 no.3
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• pp.217-223
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• 2022

Among various health functional foods, probiotics constitute the largest market. The interest in probiotics is increasing continuously according to the research results that gut health can control the immune function of the body, prevent diseases, and assist in treatment. In this study, dairy products and dressing sauces were developed using Ficus carica vinegar (FV), and their effects on colon cells were analyzed. When 5% FV was added to regular milk, the satisfaction with the resulting yogurt and ricotta cheese was high. The dairy product was Leuconostoc lactis, and the number of bacteria was more than 1.0×10⁷~1.0×10⁸ CFU/mL. The product satisfied the health food standards as probiotics. An examination of the cell viability of Caco-2 cells, which proliferate similarly to human intestinal epithelial cells, revealed an approximately 19% increase in the proliferation rate when treated with whey at 10%. An antioxidant activity of up to 58% was recorded when the cells were treated with whey at various concentrations. In addition, excellent adhesion was observed for L.latis isolated from whey. This study confirmed that dairy products made using traditionally fermented FV assist intestinal health effectively as the microbiome.

• Journal of Microbiology and Biotechnology
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• v.16 no.5
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• pp.661-666
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• 2006

The present study represents the investigation of in vitro immunopotentiating activities of cellular fractions of major lactic acid bacteria found in kimchi (KLAB) and bifidobacteria. The macrophage cells, RAW264.7, were stimulated with heat-killed whole-cell, cell-wall, and cytoplasmic fractions of four strains of KLAB (Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum, and Lactobacillus sake) and two strains of bifidobacteria (Bifidobacterium longum and Bifidobacterium lactis) each, and then the production of nitric oxide (NO) and cytokines including tumor necrosis $factor-\alpha\;(TNF-\alpha)$ and interleukin-6 (IL-6) was measured by Griess and ELISA assays, respectively. Heat-killed wholecell and cell-wall fractions-but not the cytoplasmic fraction-from all strains of KLAB significantly increased the production of NO in RAW264.7 cells, and all fractions from bifidobacteria exerted similar effects. In the production of $TNF-\alpha$, heat-killed whole-cell and cell-wall fractions of L. plantarum showed the strongest effect, followed by L. sake and B. lactis, whereas other KLAB fractions did not exert any effect. In the production of IL-6, only whole-cell and cell-wall fractions of L. plantarum were effective. These results, taken together, indicate that L. plantarum might playa critical role in the immunopotentiating activities of kimchi.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.151-156
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• 1987

Four types of soy milk prepared from soybean, defatted soybean, soy protein concentrate (SPC) or soy protein isolate (SPI) were fermented with Lactobacillus acidophilus, L. bulgaricus, L. casei, Leuconostoc mesenteroides or Streptocroccus lactis. Growth and acid production by each organism in soy milks were investigated. Acid production by L. acidophilus was miximum in soy milk while acid production by other organisms was maximum in defatted soy milk. All the organisms produced least amount of acid in SPI-milk. Addition of yeast extract (0.5) to four types of soy milks stimulated acid production by lactic acid bacteria, particularly in case of L. acidophilus. Higher concentration of total solids in soy milks resulted in better growth and more acid production by L. acidophilus and L. bulgaricus.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.683-691
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• 2015

The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks’, mares’ and cows’ milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃. Overall, 159 isolates were obtained from 188 samples using M17 agar. These isolates were presumed to be lactic acid bacteria based on their gram-positive and catalase-negative properties, and were identified to species level using 16S rRNA gene sequence analysis. These coccoid isolates were distributed in four genera and six species: Enterococcus (E.) durans, Enterococcus (E.) faecalis, Lactococcus (Lac.) subsp. lactis, Leuconostoc (Leuc.) lactis, Leuconostoc (Leuc.) mesenteroides. subsp. mesenteroides and S. thermophilus. Among these S. thermophilus was the most common species in most samples. From evaluation of the fermentation characteristics (viable counts, pH, titratable acidity [TA]) of ten selected S. thermophilus isolates we could identify four isolates (IMAU 20246, IMAU20764, IMAU20729 and IMAU20738) that were fast acid producers. IMAU20246 produced the highest concentrations of lactic acid and formic acid. These isolates have potential as starter cultures for yoghurt production.

• Food Science and Preservation
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• v.6 no.4
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• pp.506-513
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• 1999

The growth of lactic acid bacteria was investigated in liquid broth medium containing organic germanium compound(Ge-132, carboxyethylgermanium sesquioxide) in the range of 0.01 to 10mg/ml. Most of all lactic acid bacteria tested were tolerant and could grow better to the high Ge-132 concentration. However, the growth of Leuconostoc mesenteroides and Pediococcus pentosaceus were inhibited in the presence of 10mg/m1 Ge-132. Among 22 strains tested, lactic acid bacteria that were grown to a high degree(about 2 times) by addition of Ge-132 (10mg/ml)were Lactococcus lactis, Lc. cremoris, Lc. diacetilactis, Enterococcus faecium and Streptococcus faecalis. The growth of these strains were markedly accelerated in the culture medium supplemented with 1.omg/ml Ge-132 The optimal concentration of glucose for growth of Lc. lactic was found to be high in medium containing Ge-132 as compared with the case of control. During cultivation viscosity in culture broths of Lc. lactis and Lc. cremoris was rapidly elevated by adding Ge-132 to medium containing high concentration of glucose, and then decreased after incubation of long time. However, in the cultivation of Lc. diacetilactis, E, faecium and S. faecalis, viscosity of culture broths was not increased, even though Ge-132 was shown to be an effective stimulant of growth.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.681-687
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• 2007

This study was designed to examine the suitable characteristics of potential probiotic bacteria. Possible probiotic bacteria, including Lactobacillus acidophilus DDS-1, Lb. acidophilus B-3208, Bifidobacterium bifidum KCTC 3357, Lb. plantarum, Leuconostoc mesenteroides ssp. mesenteroides ATCC 8293, and Lactococcus lactis ssp. lactis ATCC 7962 were selected. We then measured their acid and bile tolerances, adhesion properties in the gastrointestinal tract, antimicrobial activity against pathogenic bacteria, and immunomodulation activity. The acid tolerances of Lb. acidophilus DDS-1, Lb. acidophilus B-3208, Lb. plantarum, and Leu. mesenteroides ssp. mesenteroides ATCC 8293, in PBS (pH 2.5) for 2 hr, were high enough that 50% of the inocula survived. The bile tolerances of all bacteria, except Lc. lactis ssp. lactis ATCC 7962, were also observed at a 3% oxgall concentration in MRS broth. The results of the adhesion property assay showed that the total binding affinities of Lb. acidophilus DDS-1, Lb. acidophilus B-3208, and B. bifidum were about three times higher than those of the other bacteria. In testing their antimicrobial activities against pathogens, Lb. acidophilus B-3208, B. bifidum KCTC 3357, and Lb. plantarum inhibited the growth of pathogenic bacteria. For their immunomodulation activity, the cell wall fractions from Lb. acidophilus DDS-1 and Lb. acidophilus B-3208 showed the highest bone marrow cell proliferation activities. However, the cell wall fractions of Lb. acidophilus DDS-1 and B. bifidum, and the cytosol fraction of Lc. lactis ssp. lactis ATCC 7962 showed higher macrophage stimulation activities than those of the other bacteria. Since Lb. acidophilus DDS-1 and Lb. acidophilus B-3208 satisfy the requirements for probiotics, they can be considered suitable probiotic bacteria.

• Biotechnology and Bioprocess Engineering:BBE
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• v.10 no.1
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• pp.60-66
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• 2005

This study was performed to know whether there is any change of physiological activity in DLMJ which is inoculated by lactic acid bacteria. Lactic acid bacteria were isolated from Dolsan leaf mustard Kimchi (DLMK) at $20^{\circ}C$. In the optimum ripening period, the population of Leuconostoc and Lactobacilli in the DLMK were found to be high. The Leuconostoc, Lactobacilli and Lactococci strains were identified as Leuconostoc mesenteroides, Leuconostoc gelidum, Weissella confusa, Lactobacillus plantarum, Lactobacillus raffinolactis, Lactococcus lactis and Weissella confusa using the Biolog system. The most predominant strain which was isolated from DLMK was Weissella confusa. As the results of the phylogenetic analysis using 16s rDNA sequence, the Weissella confusa turned out to be Weissella kimchii, with 99.0% similarity. To investigated the change of physiological activity in DLMJ by lactic acid bacteria, 7 predominant strains inoculated to DLMJ (Dolsan Leaf Mustard Juice). The cytotoxicity was found to be under $19.55\%$ all cases. Also, the antioxidative activity of the DLMJ treated with lactic acid bacteria was very low, which might have been due to the reduced antioxidative phytochemicals during the preparation of the sterile sample. The ACE inhibiting activity of DLMJ by inoculation with Weissella kimchii was shown to be the highest ($94.0\%$). This could be that the degradation of sulfur containing materials in DLMJ by Weissella kimchii gave rise to ACE inhibiting activity.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.1063-1066
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• 1997

Thirty four Leuconostoc strains originated from kimchi were subjected to analyse their genetical similarity by using RAPD-PCR. At the 0.5 level of similarity, L. mesenteroides subsp. mesenteroides and L. mesenteroides subsp. dextranicum. formed 3 and 2 clusters, and each L. lactis and L. paramesenteroides strain was clustered in one, respectively. Every type strain tested as a control, belongs to the cluster or one of the clusters of the corresponding species or subspecies as the isolates from kimchi, respectively. However the similarity between a and b cluster was less than 0.2 and c cluster is even less similar to both of them (a and b). L. mesenteroides subsp. mesenteroides strains from kimchi have shown a varaiety of RAPD patterns in spite of morphological and physiological similarities.